Unique Club/Facility Details

Golf Facilities

Racquet Facilities

Swimming Facilities

Other Athletic Facilities

Dining Facilities

• 1 Casual Dining Room that seats 75
• 1 Informal Dining Room that seats 25
• 1 Formal Dining Room that seats 30
• 5 Ballroom that seats 275
• 1 Meeting Room that seats 12
• 1 Snack Bar that seats 12
• 11 9th Hole that seats 12
• 1 Outdoor Dining that seats 80
• 1 Lounge/Bar that seats 40
• 1 Outdoor Bar that seats 20
• 1 Informal Dining Room that seats 40
• 1 Fitness Center that seats 20

The Executive Chef is responsible for the overall leadership, management, creativity, and quality of the club’s culinary operations. This role combines culinary expertise, disciplined staff leadership, menu innovation, and operational management to ensure members and guests receive outstanding dining experiences.

This is a hands-on, high-visibility role requiring strong engagement with club members and leadership across multiple dining outlets.

Key Responsibilities

1. Culinary Leadership

• Develop and design seasonal menus for restaurants, banquets, and special events.
• Maintain exceptional food quality, taste, presentation, and consistency.
• Create innovative dishes that reflect culinary trends.
• Oversee food preparation and cooking in all kitchen areas.
• Uphold and evolve Kenwood’s culinary traditions.

2. Kitchen Management

• Lead, inspire, and develop a high-performing culinary team.
• Foster a productive and collaborative kitchen culture.
• Supervise and coordinate the work of sous chefs, line cooks, and kitchen staff.
• Schedule staff shifts and ensure appropriate kitchen coverage.
• Train and mentor culinary staff to maintain professional standards.
• Ensure efficient workflow and kitchen organization.

3. Menu Planning & Cost Control

• Plan menus based on member preferences, seasonal ingredients, and food trends.
• Manage food costs, portion control, and inventory systems.
• Build strong vendor relationships to secure high-quality ingredients at competitive prices.
• Monitor waste and implement cost-saving initiatives.

4. Food Safety & Sanitation

• Ensure compliance with health department regulations and food safety standards.
• Maintain the highest standards of food labeling, sanitation, and kitchen hygiene.
• Train staff on safe food handling and allergen awareness.

5. Banquet & Event Oversight

• Plan and execute culinary service for:
  • Weddings
  • Golf tournaments
  • Private member events
  • Holiday Club Events
• Collaborate closely with the Director of Catering and Event Management team.
• Customize menus for large functions and special member requests.

6. Budget & Administration

• Prepare and manage the kitchen operating budget.
• Control labor costs and food cost percentages.
• Oversee kitchen equipment maintenance and upgrades.
• Implement systems for efficient inventory and purchasing management.

7. Member Satisfaction

• Engage with members to gather feedback and dining preferences.
• Ensure a high-end dining experience consistent with the club’s reputation.
• Maintain a visible presence in the dining room and at club events.

Work Environment

• Country club restaurants
• Fast-paced, high-volume culinary environment
• Banquet and event kitchens
• Golf tournaments and catering functions
• Private member dining areas

Evening, weekend, and holiday availability are required.

Educational Requirements

Salary Range