Unique Club/Facility Details

Golf Facilities

Racquet Facilities

Swimming Facilities

Other Athletic Facilities

Dining Facilities

• 1 Formal Dining Room that seats 150
• 1 Lounge/Bar that seats 35
• 1 Outdoor Dining that seats 45

Position Summary:

The Executive Chef is responsible for the overall leadership, management, and execution of the Club's culinary operations. This position oversees all food production for member dining, banquets, special events, and catering functions while maintaining the highest standards of food quality, presentation, sanitation, and cost control. The Executive Chef is expected to be a visible leader who develops innovative menus, builds strong relationships with members, and fosters a positive, professional kitchen culture.

Essential Duties and Responsibilities

Culinary Leadership

• Plan, develop, and execute seasonal menus for all dining outlets and club events.
• Maintain exceptional standards for food quality, consistency, taste, and presentation.
• Create innovative offerings that reflect member preferences and current culinary trends.
• Lead all food preparation and production activities.
• Ensure recipes, portion standards, and presentation guidelines are consistently followed.

Member Experience

• Engage regularly with members to gather feedback and enhance dining experiences.
• Respond promptly and professionally to member comments and special requests.
• Collaborate with Club leadership to create memorable dining and event experiences.

Financial Management

• Develop and manage annual kitchen operating budgets.
• Monitor food, labor, and operating costs to meet established financial goals.
• Analyze purchasing, inventory, and production practices to maximize efficiency.
• Negotiate with vendors and maintain strong supplier relationships.
• Conduct regular inventory and implement effective cost-control measures.

Staff Leadership and Development

• Recruit, train, schedule, supervise, and evaluate culinary staff.
• Foster a culture of professionalism, teamwork, accountability, and continuous improvement.
• Develop employee skills through coaching, mentoring, and ongoing training.
• Ensure proper staffing levels for daily operations and special events.

Food Safety and Compliance

• Ensure compliance with all federal, state, and local health and sanitation regulations.
• Maintain a clean, safe, and organized kitchen environment.
• Enforce HACCP principles and food safety best practices.
• Ensure all equipment is properly maintained and operated safely.

Event and Banquet Operations

• Collaborate with Club management to plan and execute private events, member functions, and special club programs.
• Design banquet menus and oversee event food production.
• Ensure seamless execution of culinary operations for all events.

Core Competencies

• Leadership and Team Development
• Member and Guest Service Excellence
• Menu Innovation and Creativity
• Financial Acumen
• Operational Excellence
• Quality Assurance
• Event Execution
• Communication and Collaboration

Educational Requirements

Desired:

• Culinary Arts Degree
  • CIA Grad will be given preference 
• Other Degrees in Hospitality, Managment, or MBA/Masters

Salary Range