Back to search
About the Job
We are seeking a talented and visionary Executive Chef to oversee the culinary operations at The Seagate Golf Club. This role plays a vital part in delivering outstanding dining experiences that enhance the club’s reputation for excellence. The Executive Chef will lead all kitchen operations, including menu creation, food quality, and team management, while fostering a culture of creativity and precision that reflects The Seagate’s commitment to elevated cuisine and exceptional service.
What You Do:
- Lead and inspire the culinary team across The Seagate’s properties, upholding the highest standards of excellence, consistency, and presentation in every dining outlet.
- Collaborate with the Resort Executive Chef to develop innovative, seasonal menus that reflect The Seagate’s culinary identity and commitment to quality.
- Ensure all guests receive exceptional service through precise execution, professionalism, and attention to detail that aligns with The Seagate’s brand standards.
- Oversee and coordinate kitchen operations, including food preparation, production, and service, to maintain efficiency and quality control.
- Uphold all food safety and sanitation standards, ensuring compliance with local and state regulations.
- Manage labor costs, food costs, and inventory control to meet budgetary goals while maintaining superior product standards.
- Recruit, train, and mentor kitchen staff, fostering a culture of teamwork, creativity, and continuous professional development.
- Support the development and documentation of standardized recipes, ensuring consistency in quality and presentation across all outlets.
- Conduct regular inspections of kitchen areas and equipment, ensuring cleanliness, functionality, and adherence to health and safety policies.
- Partner with the Food & Beverage and Operations leadership teams to coordinate menus and special events that elevate guest experience.
- Maintain strong vendor relationships, ensuring the sourcing of high-quality ingredients and negotiating favorable pricing.
- Lead by example in professionalism, communication, and collaboration with front-of-house teams to ensure seamless service.
- Attend management meetings, contributing to strategic discussions regarding culinary innovation, cost management, and guest satisfaction.
- Perform additional duties as assigned to support the culinary and resort operations.
What You Bring to the Table:
- Bachelor’s Degree or Culinary Arts Certification preferred.
- Minimum 5 years of progressive culinary leadership experience, preferably in luxury resorts, fine dining, or private clubs.
- Proven success managing multiple outlets or large-scale kitchen operations.
- Strong knowledge of culinary techniques, kitchen operations, and food safety regulations.
- Demonstrated creativity in menu development and plating presentation.
- Excellent leadership, organization, and communication skills.
- Ability to work in a fast-paced environment while maintaining composure and attention to detail.
- Proficiency in Microsoft Office and kitchen management systems.
- ServSafe Certification or equivalent required.
- Flexibility to work extended hours, including evenings, weekends, and holidays.
- Ability to stand, walk, and work in a high-temperature environment for extended periods.
- Ability to lift, carry, and push up to 50 pounds.
- Must possess tasting ability and respond to visual, tactile, and auditory cues.
- Manual dexterity required for operating kitchen equipment.
Learn more about this Employer on their Career Site
