Executive Chef

Executive Chef 1757 Golf Club Dulles, Virginia 1757 Golf Club is seeking a talented and experienced Executive Chef to lead the culinary operations of the Club. The Executive Chef is responsible for overseeing all kitchen operations, including menu development, food quality, kitchen staff leadership, cost control, and maintaining the highest standards of food safety and presentation. This role plays a key part in delivering an exceptional dining experience for members and guests across the Club’s dining outlets, events, and golf-related food service. The Executive Chef will lead and develop a high-performing culinary team while ensuring operational efficiency and consistency in food quality. Key Responsibilities • Oversee all culinary operations including restaurant dining, banquet and event service, and golf course food offerings. • Develop creative, seasonal menus that reflect member preferences and enhance the overall club dining experience. • Maintain the highest standards for food quality, presentation, and consistency. • Lead, train, and mentor kitchen staff to build a strong and collaborative culinary team. • Manage food purchasing, inventory, and vendor relationships to ensure product quality and cost control. • Monitor food and labor costs and implement strategies to meet financial goals. • Ensure strict compliance with all health, safety, and sanitation regulations. • Work closely with the Club’s leadership team to plan and execute member events, special dining experiences, and tournaments. • Maintain an organized, clean, and efficient kitchen operation. • Take a hands-on approach to daily food production and service, setting the standard for culinary excellence. Qualifications • Previous experience as an Executive Chef or Senior Sous Chef in a club, resort, hotel, or high-volume restaurant environment preferred. • Strong leadership and team development skills. • Proven ability to manage kitchen operations, food cost controls, and inventory. • Creative culinary skills with a passion for delivering exceptional dining experiences. • Strong organizational and time management abilities. • Knowledge of food safety regulations and best practices. • Ability to work a flexible schedule including evenings, weekends, and holidays. Work Environment • Fast-paced culinary environment supporting restaurant service, events, and golf-related operations. • Schedule will include evenings, weekends, and holidays based on club operations and event schedules.