Executive Chef - Private Members Club

Base Pay $95,000.00 - $110,000.00 / Year Job Category Private Members Club, Culinary, Chef Employee Type FT Exempt Manage Others Yes Nova Hospitality Group is excited to announce a premier opportunity for an experienced and dynamic hospitality professional to join our team as Executive Chef of our forthcoming private members club. This is a pivotal, hands‑on leadership role that will be instrumental in the pre‑opening phase, launch, and subsequent operation of an exclusive club designed to offer unparalleled service, amenities, and experiences for a discerning membership base. The Executive Chef will be responsible for all culinary operations, focusing on high‑quality, seasonal, and consistent dining across à la carte and private events. They will drive menu innovation, manage food and labor costs, and build a strong kitchen culture. We are seeking a candidate with a proven track record of success in high‑end, luxury hospitality, ideally within the private club, boutique hotel, or fine‑dining sectors. The ideal candidate will possess exceptional interpersonal skills, strong business acumen, and a dedication to providing truly personalized service. Core Responsibilities Define and maintain a distinctive, high‑end culinary identity, customized to specific needs; guarantee consistent quality of all offerings, including daily meals, banquets, and special private events. Recruit, train, and mentor kitchen staff, cultivating a highly skilled and professional team. Develop and manage the annual operating budget; drive profitability with efficient labor scheduling, effective cost‑control measures, and strategic menu engineering. Direct all kitchen functions, including inventory control, procurement of supplies, and routine equipment maintenance. Maintain impeccable sanitation and hygiene standards; actively engage club members to solicit feedback and ensure high satisfaction. What to Expect & Leading the Team Adopt a supportive leadership style and act as a teacher for the team. Champion core values. Estimate food consumption, requisition or purchase food accordingly. Establish result‑oriented objectives for the kitchen and personal development goals. Ensure profitability and successful operation of the kitchen. Control direct labor costs, create weekly schedules to maximize productivity, and provide hands‑on support as needed. Execute pre‑established recipes, standardize production to ensure consistent quality, and establish presentation techniques and quality standards. Supervise, support, and enforce proper procedures of preparation, presentation, and portion control for all raw and cooked foods in accordance with the menu, ensuring adequate pars for efficient service. Supervise kitchen areas to maintain consistent, high‑quality products; perform daily line checks and quality control. Remain constantly in motion, adapting to changes and adjustments on the fly. Take responsibility proactively, not leaving it to others. Desired Qualifications Minimum of 7‑8 years of experience as an Executive Chef, ideally in high‑volume, premium dining settings. Culinary degree or similar certification preferred. Strong financial acumen (Microsoft Excel/Word, POS systems) and leadership skills. Ability to work flexible hours, including weekends, evenings, and holidays. What We Offer Competitive salary and bonus program. Medical, dental, and vision coverage. A collaborative leadership team with growth opportunities. #J-18808-Ljbffr Kids for the Future