Executive Chef

The Executive Chef is responsible for all culinary operations at the club, including menu development, ordering and inventory control, food preparation, staff training, cost control, and ensuring a high-quality dining experience for members and guests. This role oversees two weekly dinner services, develops innovative weekly specials, and manages all catering and special event functions throughout the club.

Key Responsibilities:

Culinary Leadership

• Plan, prepare, and execute all menus for regular dinner services, weekly specials, and catering events.

• Maintain the club’s culinary identity while introducing fresh, seasonal, and member-focused menu offerings.
• Ensure consistent food quality, presentation, and timeliness during all meal services and events.
• Lead menu tastings and collaborate with management on new dish development and event planning.

Operations & Management

• Oversee daily kitchen operations including prep, line execution, and post-service cleanup.

• Schedule and supervise kitchen staff to ensure effective coverage for dinner services and special events.
• Establish and enforce standardized recipes, portion controls, and plating guidelines.
• Ensure compliance with all health, safety, and sanitation regulations.

Team Development

• Recruit, train, and mentor culinary staff, fostering a positive and professional kitchen culture.

• Conduct regular team meetings to ensure communication and alignment of goals.

Financial Management

• Manage food and labor costs to meet budget goals.

• Monitor inventory, order supplies, and minimize waste through effective purchasing and storage procedures.
• Work with club management to forecast needs and develop cost-effective culinary programs.

Catering & Events

• Develop and execute creative menus for banquets, weddings, member events, and private functions.

• Collaborate with the Events and Banquet team to ensure smooth execution and exceptional member satisfaction.
• Maintain flexibility to adjust menus or service styles based on client preferences and budget.

Qualifications:

• Minimum 5 years of experience as an Executive Chef or Sous Chef, preferably in a private club, resort, or upscale dining environment.

• Strong leadership, communication, and organizational skills.
• Proven ability to manage kitchen budgets and control food costs.
• Knowledge of current culinary trends, local sourcing, and farm-to-table practices.
• Culinary degree or equivalent certification preferred.
• ServSafe or equivalent food safety certification required.

Working Conditions:

• Flexible schedule including evenings, weekends, and holidays based on event and service needs.

• Active kitchen environment requiring standing for long periods and occasional lifting.

Compensation & Benefits:

• Competitive salary based on experience.

• Benefits package including health insurance, dental and vision. PTO.
• Professional development opportunities and membership dining privileges.

Job Type: Full-time

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person