Executive Chef

EXECUTIVE CHEF Maryland Golf and Country Clubs | Bel Air, Maryland Maryland Golf and Country Clubs (MGCC) is seeking an experienced, creative, and service-driven Executive Chef to lead our culinary operation and help shape the next chapter of our Club’s food and beverage experience.

As a premier private country club with a strong tradition of hospitality, MGCC is looking for a culinary leader who combines high-quality food, creativity, consistency, financial discipline, and exceptional team leadership. The Executive Chef will oversee all culinary operations throughout the Club, including member dining, private events, banquets, weddings, golf outings, and Club special events.

The Opportunity The Executive Chef will partner closely with the General Manager and Food & Beverage leadership team to develop and execute a dynamic culinary vision that honors MGCC's traditions while introducing fresh ideas and exceptional dining experiences for our members and guests.

MGCC's culinary program supports a diverse food and beverage operation generating approximately $3.1 million in annual revenue, with multiple dining venues including:

Bar & Lounge Casual Dining Family Dining Founders Room Pavilion Cabana Club Turn Grill Multiple Banquet & Event Spaces

The successful candidate will have the unique opportunity to influence all aspects of the Club's culinary experience while leading a talented team in a fast-paced, member-focused environment. This role requires equal parts culinary excellence and people leadership. The ideal candidate will be visible, approachable, and engaged with members while fostering a culture of accountability, professionalism, creativity, and continuous improvement within the kitchen. KEY RESPONSIBILITIES

Lead and oversee all culinary operations for the Club, ensuring consistent quality, presentation, and execution. Develop seasonal menus and daily specials that appeal to a diverse membership while incorporating current culinary trends. Create menus for member dining, banquets, weddings, tournaments, special events, and other Club functions. Recruit, train, mentor, schedule, and lead the culinary team. Establish and maintain high standards for food quality, sanitation, organization, and kitchen cleanliness. Manage food purchasing, inventory, receiving, storage, and product utilization. Develop and maintain recipes, portion standards, production systems, and food-cost controls. Work closely with the management team to establish appropriate menu pricing and maintain budgetary goals. Monitor food and labor costs and implement strategies to maximize efficiency and profitability. Build strong relationships with vendors and negotiate pricing and product quality. Collaborate with the Club's service team to ensure seamless execution between the kitchen and dining room. Maintain compliance with all health department, food safety, and Club standards. Stay current with culinary trends and introduce innovative concepts when appropriate. Participate in Club events and be a visible presence with members and guests. Foster a positive, professional, and team-oriented kitchen culture.

QUALIFICATIONS

5+ years of progressive culinary leadership experience, preferably as an Executive Chef, Chef de Cuisine, or Sous Chef in a private club, upscale restaurant, hotel, resort, or comparable hospitality operation. Culinary degree or equivalent professional experience preferred. Strong knowledge of contemporary American cuisine and a broad understanding of international culinary techniques. Demonstrated experience managing and developing culinary teams. Strong understanding of food and labor cost controls. Experience with high-volume banquets, weddings, tournaments, and special events. Excellent organizational and communication skills. Strong knowledge of food safety and sanitation standards. Ability to remain composed and professional in a fast-paced environment. A genuine passion for hospitality and creating memorable experiences for members and guests.

THE IDEAL CANDIDATE The successful candidate will be a hands-on culinary leader who takes pride in their craft while understanding that a private club is ultimately about hospitality and relationships. We are looking for someone who is: Creative. Brings fresh ideas and new energy to the culinary program.

Consistent. Understands that execution and quality must be dependable every day.

Collaborative. Works effectively with the General Manager, Food & Beverage team, service staff, and Club leadership.

Financially Minded. Understands the importance of food cost, labor management, purchasing, and profitability.

A Leader. Builds a strong kitchen culture, develops employees, and holds the team accountable to high standards.

Member-Focused. Understands the importance of listening to members and creating dining experiences that keep them coming back.

WHY MGCC?

This is an exciting opportunity to join a Club with a strong history and an active membership community while playing a significant role in the continued evolution of its culinary program.

The Executive Chef will have the opportunity to put their stamp on the Club's food and beverage operation, work with an engaged leadership team, develop a talented culinary staff, and create memorable experiences for members and guests throughout the year.

Compensation: Competitive salary commensurate with experience

Benefits: Comprehensive benefits package available

Location: Bel Air, Maryland

HOW TO APPLY Interested candidates should submit a resume and cover letter outlining their culinary experience, leadership philosophy, and interest in joining Maryland Golf and Country Clubs to Adam Cowen, General Manager acowen@marylandgcc.org .