Executive Chef

Job Description Job Description Executive Chef The Wilmington Club — Wilmington, Delaware Salary: Starting at $80,000 annually | Full-Time | Salaried The Wilmington Club, one of Delaware’s most distinguished private dining clubs and fourth oldest private club in the country, is seeking an accomplished and highly motivated Executive Chef to lead our culinary program. Founded in 1855, the Wilmington Club is steeped in tradition, hospitality, and the traditions of fine dining. Our culinary program is heavily French-inspired , with an emphasis on classical technique, quality ingredients, refined presentation, and consistency. We are seeking a chef who appreciates the importance of tradition while possessing the creativity and knowledge to incorporate contemporary techniques and a broad range of international culinary influences. Position Summary The Executive Chef will have overall responsibility for the Club’s culinary operations, including daily dining, menu development, banquet and catering operations, purchasing, inventory, food costs, kitchen staffing, sanitation, and culinary standards. The ideal candidate will be a seasoned culinary professional with at least 10 years of professional kitchen experience , including significant leadership experience. A strong foundation in classical French cuisine is highly desirable, as is familiarity with American, Italian, Mediterranean, and other international cuisines. The Executive Chef will lead a kitchen team of approximately five employees and will work closely with the General Manager to ensure that the Wilmington Club continues to provide an exceptional dining experience to its membership and their guests. Key Responsibilities Culinary Leadership Maintain and uphold the Wilmington Club’s established standards of culinary excellence. Develop and execute menus with a strong emphasis on classical French technique and refined presentation. Maintain consistency in flavor, quality, portioning, presentation, and execution. Demonstrate versatility across multiple culinary styles and cuisines. Personally oversee food preparation and service, remaining actively engaged with the kitchen team. Banquets & Offsite Catering Oversee all culinary aspects of the Club’s banquet and catering operations. Develop menus and pricing in conjunction with Club management. Ensure that food quality and presentation remain consistent regardless of the size or nature of an event. Coordinate kitchen staffing and production according to the catering calendar. Plan effectively for large-scale functions and special events. Kitchen Management Recruit, train, supervise, and develop kitchen personnel. Establish clear expectations for culinary performance, professionalism, cleanliness, and teamwork. Maintain appropriate staffing levels and schedules. Foster a professional, respectful, and team-oriented kitchen environment. Lead by example through professionalism, organization, work ethic, and culinary knowledge. Purchasing & Financial Management Manage food purchasing and maintain strong relationships with vendors and purveyors. Monitor food costs, portion sizes, waste, and inventory. Maintain appropriate inventory levels while protecting product quality and freshness. Establish and maintain kitchen procedures that promote efficiency and cost control. Qualifications Required: Minimum of 10 years of professional culinary experience . Culinary Degree or formal culinary training required Demonstrated experience in an Executive Chef, Chef de Cuisine, Sous Chef, or comparable leadership position. Strong knowledge of classical French culinary techniques. Demonstrated ability to execute and oversee refined, high-quality cuisine. Experience with menu development, purchasing, inventory, and food-cost management. Strong organizational and communication skills. Ability to maintain exceptionally high standards in a professional private-club environment. Preferred: Experience in a private club, luxury hotel, fine-dining restaurant, or comparable hospitality environment. Broad knowledge of international cuisines beyond French cuisine. Experience with high-end banquets, private events, and offsite catering. Strong knowledge of classical sauces, stocks, butchery, seafood preparation, pastry fundamentals, and traditional culinary techniques. Schedule Normal operating hours for the position are: Monday–Friday | 7:00 AM–3:00 PM The Club is closed on most major holidays. Evening and weekend work will be required based upon the Club’s banquet, catering, and special-event calendar . The successful candidate should understand that flexibility is necessary to meet the needs of the Club and its membership. What We Offer Starting salary of $80,000 annually Full-time salaried position Monthly commission bonuses 6-month gratuity bonus Christmas Bonus Yearly Raises Health Benefits 401k with employer match Monthly cell phone reimbursement Club closed on most major holidays Opportunity to work with high-quality ingredients and distinguished clientele The Ideal Candidate The successful candidate is more than an accomplished cook. They are a culinary leader, mentor, manager, and steward of tradition. You understand that in a private club, the goal is not simply to impress a guest once—it is to provide an exceptional experience consistently, for members who know and appreciate quality. You take pride in classical technique, understand the importance of properly prepared food, and have the knowledge and creativity to evolve a menu. You are organized, composed under pressure, financially responsible, and capable of leading a small professional kitchen team. Most importantly, you understand that hospitality, discretion, consistency, and attention to detail are as important as culinary skill. If you are an accomplished chef who appreciates the traditions of fine dining and would like the opportunity to lead the culinary program of one of Delaware’s most exclusive private clubs, we invite you to apply. The Wilmington Club is an equal opportunity employer.