Club Details
Medford Village Country Club
28 Golfview Drive
Medford, NJ 08055
Unique Club/Facility Details
Why Join Us?
Medford Village Country Club located in the NJ Pinelands just a short drive from Philadelphia means joining a team that blends hospitality, tradition, and community into something truly unique. Our culture is built on professionalism—but also on genuine connection, pride in service, and a sense of belonging you won’t find in typical hospitality settings. Working at our Club means being part of something special—an environment where hospitality feels personal, where your work is appreciated, and where you can build a rewarding, long-term career in a place that feels like home.
Club is open
6
days per week,
12
months per year.
Age of Club: 65
Number of Members: 650
Average Age of Members: 48
Club Ownership: Individual-Owned
Gross Dollar Volume: $5,266,200.00
Annual Dues Volume: $2,834,310.00
Annual Food Sales: $1,049,362.00
Annual Beverage Sales: $384,205.00
Golf Facilities
- 18 hole course, par 72, designed by William & David Gordon
Other Athletic Facilities
Dining Facilities
- 1 Casual Dining Room that seats 75
- 1 Ballroom that seats 175
Job Details
Date Posted
12/28/2025
Job Title
Executive Chef
Job Description
Position Overview
The Executive Chef is responsible for the leadership, strategic direction, and daily management of all culinary operations at our private golf club. This position oversees a diverse food & beverage program that includes à la carte dining for members, weekend breakfast, daily lunch service (Tuesday–Sunday), seasonal dinner service (four nights per week), and a robust schedule of banquets, parties, and club events. The club hosts approximately 15 member dining events and more than 120 outside events annually.
The Executive Chef ensures exceptional culinary quality, consistency, creativity, and presentation while maintaining strict cost controls and high service standards. The ideal candidate is a visionary culinary leader with strong organizational skills and a passion for developing staff and elevating the member dining experience.
Candidate Qualifications
Key Responsibilities
Culinary Leadership & Menu Development
- Lead the creation, development, and execution of all menus, including à la carte, seasonal, banquet, and special event offerings.
- Deliver an elevated and innovative culinary program tailored to member expectations and club standards.
- Ensure consistency, food quality, and presentation across all dining outlets and events.
- Maintain awareness of industry trends, seasonal ingredients, and member feedback to continuously refine offerings.
- Works closely with Food & Beverage Director in developing menus and special events based on member wants and needs
Daily Kitchen Operations
- Oversee all food preparation and production for breakfast (weekends), lunch (Tuesday–Sunday), and dinner (4 evenings per week in season).
- Ensure proper inventory management, food storage, sanitation, and safety practices per local and federal regulations.
- Maintain operational efficiency in a high-volume environment with fluctuating business demands.
Team Leadership & Staff Development
- Lead, mentor, and manage a brigade of 6 Line/Sous/Prep Chefs and 4 Kitchen Utility Staff, fostering a collaborative, disciplined, and positive culture.
- Recruit, train, schedule, and evaluate culinary staff.
- Promote professional growth through coaching, performance management, and ongoing culinary education.
- Ensure appropriate staffing levels for both daily operations and large-scale events.
Financial Management
- Manage and control food and labor costs while upholding high quality standards.
- Create and maintain annual department budgets in collaboration with the General Manager and Food & Beverage Director.
- Monitor purchasing, inventory, waste, and portion controls to ensure financial sustainability.
- Analyze monthly financial statements and adjust as needed to meet budgetary goals.
Event & Banquet Execution
- Oversee planning and execution of all banquets, tournaments, private functions, and club-sponsored events.
- Collaborate with the Events and Food & Beverage teams to produce accurate proposals, event sheets, and timelines.
- Ensure timely and flawless service execution for events ranging from small gatherings to high-volume functions (120+ annually).
Member & Guest Relations
- Maintain a visible presence during service periods, interacting with members to gather feedback and promote culinary programming.
- Deliver a consistently high-quality dining experience that enhances member satisfaction and retention.
Compliance & Safety
- Uphold strict standards of cleanliness, sanitation, and food safety (HACCP compliance).
- Ensure all culinary staff follow safe work practices and adhere to club policies and procedures.
Educational Requirements
Qualifications
- Minimum of 3-5 years experience as an Executive Chef or Senior Sous Chef in a private club, luxury hotel, or upscale dining environment.
- Proven success overseeing à la carte and high-volume banquet operations simultaneously.
- Strong leadership, communication, and organizational skills.
- Demonstrated ability to manage food and labor costs effectively.
- Expertise in menu planning, culinary innovation, and large-scale event execution.
- Formal culinary education preferred (Culinary degree or equivalent experience).
- ServSafe Food Manager Certification (or ability to obtain upon hire).
Personal Attributes
- Creative, disciplined, and passionate about culinary excellence.
- Member-focused mindset with a commitment to exceeding expectations.
- Calm under pressure, solutions-oriented, and able to adapt to changing demands.
- Professional demeanor with high ethical standards and integrity.
Date Position Available
1/2/2026
Salary Range
$75,000.00
to
$89,999.00
Other Benefits
Compensation & Benefits
We believe that when we take great care of our team, they are empowered to take great care of our members. That’s why we offer a competitive benefits package designed to support your well-being, financial future, and work–life balance. Total Compensation includes a base salary plus a performance-based bonus, as well as healthcare coverage, a 401(k) retirement savings plan, paid time off, paid holidays, and tuition reimbursement. Additional perks include a seasonal schedule, clothing allowance, golf and club-use privileges, professional development opportunities, and a supportive, team-focused work environment.
Please send resumes to:
Bob Doria
General Manager
28 Golfview Drive
Medford, NJ 08055
PHONE: 6096547541
bdoria@medfordvillage.com
