Executive Chef

Executive Chef

The Executive Chef is responsible for overseeing all kitchen operations, including la carte dining, banquets, events, and member functions. The ideal candidate is a hands-on leader who excels at building and managing a team, controlling costs, and delivering exceptional, club-style cuisine with an elevated touch.

Qualifications:

• 5+ years of kitchen experience required
• Proven track record in menu development, costing, and inventory control
• Experience in clubs preferred
• Familiarity with different cuisines, techniques, and dietary needs
• Culinary Degree or Certification required
• Food Safety manager required

Responsibilities:

• Lead and inspire the culinary team in daily operations and long-term strategy for increasing revenues multiple la carte dining facilities, events and banquets
• Design seasonal, high-quality menus that reflect member preferences and culinary trends
• Maintain the highest standards for food quality, safety, sanitation, and presentation
• Recruit, train, and mentor and retain culinary staff to uphold club values
• Collaborate with the Food & Beverage Director and Private Events Coordinator on menus, budgets, forecasting, and member events
• Creates recipes and support materials, such as recipe cards, descriptions, menu guides and/or pictures.
• Manage vendor relationships, inventory, and cost controls to ensure profitability
• Maintain high visibility within the clubhouse dining rooms, regularly walks the dining room floor during meal service to interact with and develop rapport with members and guests and to ensure quality and execution is according to standard
• Manage food and labor costs to meet budgetary goals
• Uphold the highest standards in sanitation, safety, and kitchen organization
• Ensures that a quality sanitation program is followed throughout the kitchen operation.
• Ensures proper monitoring of storage (including temperature setting) and rotation of food products to comply with Health Department regulations
• Works a variety of shifts, as required, to include nights, weekends and holidays.
• Complies with departmental and club policies and procedures.
• Must be able to cope with frequently changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.
• Performs all other duties as assigned.

What you should bring to the table:

• Professionalism
• Comprehensive knowledge of food preparation and presentation.
• Strong background in menu engineering, and staff development
• Proven ability to manage costs, ordering, and inventory
• Demonstrated leadership ability with excellent communication and management skills.
• Strong social skills for daily member engagement
• Strong financial acumen, with experience managing budgets, food costs, and labor.
• In-depth knowledge of sanitation principles
• Ability to work under pressure, maintain high standards, and meet deadlines.
• Ability to delight by anticipating guest needs and responding in a friendly, helpful manner
• Ability to display a consistently caring and respectful attitude
• Act as a gracious host to members, guests, vendors and candidates for employment