About the Role
Company Description Crooked Water Golf Club is a newly reimagined golf destination built on a property with a long-standing legacy in the game. Formerly known as Burl Oaks, the club has been transformed under the creative vision of renowned golf course designer Jay Blasi. A new 18-hole course, revitalized practice facilities, and an exceptional short course are planned to emerge in 2026 and beyond. While golf remains at the heart of the club’s identity, the overall guest experience, amenities, and atmosphere are being modernized to create a distinctive and dynamic environment. Team members will be part of a growing, forward-looking organization that values innovation and quality.
Role Description The Executive Chef is a full-time, on-site role located in Minnetrista, MN, responsible for leading all culinary operations at Crooked Water Golf Club. This role oversees menu development, food preparation, and presentation across dining outlets and events, ensuring a high-quality and consistent guest experience. The Executive Chef manages kitchen staff scheduling, training, and performance, while maintaining food safety standards, cost controls, and inventory management. Daily responsibilities include collaborating with club leadership on seasonal offerings, supporting special events and tournaments with tailored menus, and aligning the culinary program with the evolving identity of the club. The Executive Chef is expected to foster a positive, respectful work environment and continuously seek ways to elevate culinary standards.
Qualifications
Demonstrated expertise in culinary arts, including menu planning, food preparation, and plating at a high standard of quality.Strong leadership and team management skills, with experience supervising kitchen staff and promoting a collaborative, inclusive culture.Knowledge of food safety regulations, sanitation best practices, and compliance with health codes in a commercial kitchen setting.Experience with inventory management, ordering, and controlling food and labor costs to meet budgetary targets.Ability to design and execute menus for à la carte service, banquets, tournaments, and special events in a hospitality or club environment.Excellent organizational and time-management abilities, with capacity to work in a fast-paced environment and manage multiple priorities.Strong communication skills for effective collaboration with front-of-house teams, management, and vendors.Formal culinary training or certification; a degree from a culinary institution or equivalent professional experience is highly preferred.Experience in golf clubs, resorts, or similar hospitality settings is beneficial, along with a commitment to guest-focused service.Flexibility to work evenings, weekends, and holidays as needed to support club operations and events.