Executive Chef Old Memorial Golf Club

Overview Executive Chef – Tampa, FL Old Memorial Golf Club is seeking an Executive Chef to lead its culinary program with a focus on consistency, hospitality, and memorable member experiences. The ideal candidate will bring a strong operational foundation and the ability to establish and maintain clear policies, procedures, protocols, and systems that support an organized, disciplined, high‑performing kitchen culture. The role is front‑facing and requires visibility, approachability, and relationship‑building with members, while delivering quick, delicious, and approachable food that meets the expectations of discerning members. Responsibilities Lead the culinary team, developing and maintaining standard recipes and techniques to ensure consistency, quality, and cost control. Oversee menu development, execution of a variety of cuisine types, and creation of seasonal menu items and specials. Manage daily, hands‑on production for all food outlets (a‑la‑carte, banquet, snack bar) to guarantee consistent quality, presentation, and portion control. Plan and coordinate staffing, including hiring, training, supervising, and mentoring culinary team members. Conduct regular health‑department and company‑standard training, maintain safety training programs, and ensure OSHA compliance. Monitor inventory, control food‑level waste, and use technology to manage kitchen operations. Maintain equipment cleanliness and functionality, notifying vendors and Facility Manager of issues. Engage with members across all food‑service venues, solicit feedback, and adapt services to enhance satisfaction. Assist in budgeting and financial forecasting, overseeing pricing, payroll, and labor resource allocations to meet financial goals. Build and sustain a positive work environment, boosting staff morale, fostering teamwork, and promoting professional development. Qualifications Five years’ experience in a similar executive role within luxury hospitality or large multi‑outlet operations that include both a‑la‑carte and banquets. Proficiency with POS and Microsoft Suite, and openness to new technologies. Preferred: Bachelor’s degree in Hospitality Management or Culinary; substantial experience may substitute for a degree. Certification: American Culinary Federation Certified Executive Chef (CEC) or Culinary Institute of America Pro Chef II; Food Safety Manager certification. Benefits Salary is open and commensurate with qualifications and experience. The club offers an excellent bonus and benefits package, including association membership. Employment Eligibility Verification In compliance with federal law, all persons hired will be required to verify identity and eligibility to work in the United States and to complete the required employment eligibility verification form upon hire. #J-18808-Ljbffr BoardRoom magazine