About the Role
Position: Old Memorial Golf Club Executive Chef. Job in Tampa Lily Lifestyle Jobs EXECUTIVE CHEF OPPORTUNITYOld Memorial Golf Club is seeking an Executive Chef to lead its culinary program. The successful candidate will bring a strong operational foundation, establishing clear policies, procedures, protocols, and systems that support an organized, disciplined, and high‑performing kitchen culture. This hands‑on culinary leader values simplicity built to a high level, delivering food that is quick, delicious, and approachable while consistently meeting discerning members’ expectations. The Executive Chef must be member‑centric, engaging with members in a front‑facing role where visibility, approachability, and relationship‑building are essential.Working closely with Club leadership, the Executive Chef will strengthen a culture of hospitality and elevate the overall dining experience across the Club.ABOUT OLD MEMORIAL GOLF CLUBOld Memorial Golf Club is a highly regarded private club in Tampa, Florida, founded in the mid‑1990s. Inspired by traditional links and Australian sandbelt courses, it offers a minimalist golf experience, strong camaraderie, and a commitment to hospitality. The club has approximately 491 members, an average age of 59, and focuses on consistent, memorable dining and member service.CLUB OVERVIEW BY THE NUMBERSApproximate Number of Members: 491Average age of the membership: 59Approximate Annual Gross Volume: $20MAnnual Food Volume: $1.8MAnnual Beverage Volume: $2.1MÀ la carte 90 % / Banquets 10 %1 KitchenAverage Covers per Year: 50,000Target food cost: 35 %Annual Kitchen Gross Payroll: $740,00014 direct/indirect reports, including Sous Chef & Pastry ChefClosed on Christmas, with two multi‑week closures in summerThe Club uses Jonas POSFOOD & BEVERAGE OPERATIONSThe kitchen supports a range of outlets, including the Men’s Locker Room, Mixed Dining Restaurant and Patio, The Turn grab‑and‑go, and a private dining room. These outlets serve à la carte, banquet, and limited cottage service, catering to a variety of dining occasions and member demographics.EXECUTIVE CHEF JOB OVERVIEWThe Executive Chef is the kitchen management lead, setting and upholding the standards of quality, menu development, inventory management, budgeting, training, sanitation, and member engagement. The chef is a visible member of staff, supporting guests’ needs and fostering a positive work environment through coaching, professionalism, and staff morale initiatives.LEADERSHIPTake full ownership of the culinary team; build trust through engagement and listening to their experience.Earn members’ trust by instilling confidence through enhanced operations, interaction, and visibility.Create a fun, collaborative work environment while being hands‑on.Involve team members in decision‑making and foster a mutual‑respect culture.Collaborate with front‑of‑house leadership and broader club leadership for a cohesive member experience.Recruit, develop, and lead the team, driving membership satisfaction and career growth.Teach and train all food service personnel, creating a learning culture.OPERATIONSDevelop and maintain standard recipes and techniques for consistency and food‑cost control.Be well‑versed in menu development and execution across cuisine styles.Represent the culinary team as a senior leader at club meetings.Establish controls to minimize waste and theft; train employees on safety, sanitation, and accident prevention.Lead staff training on health department and company standards; maintain OSHA safety training and MSDSs.Ensure equipment is clean, functional, and, when necessary, refer to vendors and Facility Manager.MEMBERSHIPEmbrace hospitality culture, engaging with members throughout F&B outlets and events.Be highly visible and active in membership engagement.Welcome feedback, respond to member requests, and implement “can‑do” solutions.Create seasonally appropriate, craveable menu items with regular features and specials.FINANCIALPerform monthly inventory to control food levels and waste.Maintain portion control and product freshness.Understand and communicate financial metrics and goals to direct reports.Oversee a la carte pricing and coordinate kitchen staff to meet labor cost…