Executive Chef

A well-established private golf club on Long Island is seeking an experienced Executive Chef to lead its culinary program. This is a hands-on leadership role with the opportunity to bring fresh ideas and creativity to an established operation while continuing to deliver the approachable, high-quality dining experience members value. The club offers a member-focused dining program that includes daily restaurant service, seasonal specials, specialty dining nights, private events, and golf-related functions. The incoming Executive Chef will have freedom to evolve the culinary offering, introduce new dishes and seasonal features, and identify opportunities to further develop the club's food and beverage experience. Responsibilities Oversee all day-to-day culinary operations, including restaurant service, specialty dining events, private functions, and golf-related events Develop and evolve menus with a balance of member favorites, seasonal offerings, and new ideas Lead, train, mentor, and develop the culinary team while fostering a positive and professional kitchen culture Manage kitchen staffing, scheduling, labor, and payroll to support an efficient and well-run operation Maintain high standards for food quality, consistency, presentation, sanitation, and kitchen organization Oversee purchasing, inventory, food costs, and vendor relationships Partner closely with restaurant and club leadership to execute special events, member requests, and new dining initiatives Implement systems and processes that support consistency, efficiency, and strong execution Remain hands-on and visible in the kitchen while effectively delegating and developing the team Qualifications Previous experience as an Executive Chef, Chef de Cuisine, or senior culinary leader in a high-quality restaurant, club, hotel, resort, or similar hospitality environment Strong leadership and people-management skills with an emphasis on training, communication, and team development Demonstrated ability to manage food and labor costs, scheduling, inventory, and overall kitchen operations Creative and adaptable culinary approach with an understanding of approachable, guest-driven dining Experience executing private events, specialty dinners, banquets, or other large-format dining experiences Strong organizational skills and the ability to balance daily operations with special events and changing business needs Collaborative, professional communication style and a genuine commitment to hospitality Medical insurance with the majority of the premium covered by the employer 401(k) with employer match Significant seasonal time off during the club's winter closure #J-18808-Ljbffr