Executive Chef

Burl Oaks Golf Club, located in Minnetrista, MN, was established in 1970 and is a fun, welcoming, family-oriented, private golf club just 25 minutes west of Minneapolis. The Club boasts a friendly & comfortable clubhouse featuring a full service bar, restaurant, golf shop, and space for special events. Burl Oaks is currently undergoing a complete course renovation, led by renowned golf architect Jay Blasi, which will be fully open in 2027. The renovation will feature a championship 18-hole golf course, an expended outdoor practice facility, and a 9-hole short course. Burl Oaks is committed to constantly improving the member experience and is looking to the future. We currently have 275 golf members and 40 social members, and we are growing! As a member of our staff, the Executive Chef will join a positive and warm culture rooted in service to our members, teamwork, fun, and professionalism. The Club requires an Executive Chef that possesses a desire to elevate all areas of our culinary operation, including banquets and a la carte member grill dining. This is achieved by seeking input and feedback from our members and teammates and consistently having the desire to innovate when it comes to our menu and service standards, with a total focus on enhancing the member experience. The Executive Chef will ensure all food, whether banquet, a la carte, or take out, meets the expectations and standards of quality established at Burl Oaks. In addition, the Executive Chef will work to standardize preparation in all areas with the goal of providing consistency of product and results for all members. The Executive Chef will be responsible for coordinating all training and will provide effective coaching to their culinary staff. Furthermore, they will display curiosity and skill in improving menus, with input from membership, the food & beverage committee, and management. The Executive Chef will effectively interact with Club members on a regular basis, soliciting feedback and maintaining a visible, engaged presence around the Club, and will facilitate a strong partnership between front and back of the house staff. The Role ● Foster a team environment where all team members can fulfill their respective duties in order to provide for maximum flexibility and high quality of product at reasonable cost. ● Will lead by example, be willing to help in any area and assist with any task required at the time. ● Must be comfortable leading and managing back of house teammates, as well as possess the confidence and skill to interact with Club members during both high volume and low volume times alike. The Executive Chef is *the* key face and personality that represents culinary operations to our members. ● Responsible for hiring, training and evaluation of culinary employees. Develop, implement and monitor effective training program for all culinary staff to ensure consistency with all member dining experiences, convey day-to-day expectations for all culinary staff positions, and maintain effective working relationships between front of house and back of house teams. ● Be personally responsible for all food that leaves the kitchen at all times. Supervise and work on the line during banquets/private events, expedite or work the line for a la carte orders, and check takeout orders and grab-n-go items for quality. ● Add creative flair to our culinary offerings, partnering with management team and food & beverage committee to inject new energy and excitement into our menus and events seasonally, and monitor culinary trends while maintaining a menu that appeals to the membership base so that Burl Oaks remains their “dining venue of choice.” ● Develop recipes and portion specifications in accordance with member tastes, nutritional needs, ease of preparation, and budgetary constraints. ● Coordinate all purchasing, ensuring optimal pricing with focus on using fresh ingredients whenever possible. ● Prepare annual capital request outline, describing capital needs and explaining rationale for requested purchases. ● Be personally responsible for all aspects of the kitchen/culinary budget, including expenses, labor, and food costs. Review opportunities to reduce costs while maintaining and/or increasing member satisfaction. ● Maintain a motivating and productive team-oriented environment. ● Must be an exceptional communicator and possess the interpersonal skills to instinctively know how to exceed member and guest expectations. ● Embody a high energy, outgoing, approachable attitude and presence at all times. ● Develop professional relationships with members and their families. Learn their names, likes and dislikes to better perform duties and serve the membership. ● Attend management and staff meetings, bringing new ideas on how to enhance the overall Club experience, while collaborating with other depart