Executive Chef

Seasonal role Oct-May Ala Carte – Seasonal Chef De Cuisine customarily and regularly exercises independent judgment and discretion in directing the culinary operation and making decisions regarding staffing, budgeting, purchasing, scheduling, food quality, and operational priorities/member service. The Ala Carte – Seasonal Chef De Cuisine is responsible for the overall management and leadership of the assigned culinary ala carte outlet. The primary duty of this position is directing and managing all culinary operations, supervising and developing employees, controlling labor and food costs, ensuring compliance with all food safety regulations, and maintaining the highest standards of food quality and member satisfaction. While the Ala Carte – Seasonal Chef De Cuisine may occasionally assist with food preparation during peak service periods or special events, the principal responsibility is the management, supervision, and oversight of culinary operations rather than routine food production. The seasonal nature of the position does not alter its primary management responsibilities. Culinary Leadership & Operations Direct, manage, and oversee all daily culinary operations for the assigned outlet through subordinate supervisors and culinary staff, ensuring efficient, consistent, and high-quality execution of food service. Develop, implement, and maintain innovative seasonal menus that align with the Club's culinary vision, member expectations, and financial objectives. Establish and enforce culinary standards, recipes, presentation guidelines, and portion controls to ensure consistency and quality. Oversee all food production activities by directing culinary staff and monitoring execution to ensure quality, efficiency, and guest satisfaction. Coordinate culinary operations with front-of-house leadership to deliver seamless member experiences. Lead the execution of specialty dining events, catering functions, and club-sponsored events while maintaining operational excellence. Develop, implement, interpret, and enforce departmental operating procedures, culinary standards, and employee work rules consistent with Club policies. Leadership & Personnel Management Direct, supervise, schedule, and manage the work of culinary employees across all shifts. Exercise independent judgment in establishing staffing levels, scheduling employees, approving overtime when appropriate, and reallocating labor resources to meet business needs. Interview, hire, onboard, train, coach, mentor, evaluate, discipline, promote, and recommend termination of culinary employees, with recommendations carrying substantial weight in employment decisions. Conduct regular performance evaluations and provide ongoing coaching, feedback, and professional development opportunities. Ensure staffing levels appropriately support business demands while maintaining labor efficiency. Foster a culture of accountability, teamwork, professionalism, safety, and continuous improvement. Enforce Club policies, safety procedures, and performance standards consistently and fairly. Financial & Administrative Management Manage departmental labor budgets and scheduling to maximize productivity and control labor costs. Develop and monitor food cost objectives through purchasing controls, inventory management, waste reduction, and portion consistency. Oversee inventory levels, ordering, receiving, storage, and product rotation to maintain quality and minimize loss. Exercise authority to recommend purchasing decisions, approve product selections within budget parameters, and negotiate with approved vendors/suppliers to achieve operational objectives. Analyze operational performance and implement improvements that enhance efficiency while maintaining exceptional quality. Compliance & Quality Assurance Ensure full compliance with all federal, state, and local health department regulations and food safety standards. Maintain the highest standards of sanitation, cleanliness, organization, and workplace safety throughout the culinary operation. Conduct regular inspections to verify compliance with HACCP principles, food handling procedures, and Club standards. Develop and maintain standard operating procedures that promote consistency, quality, and regulatory compliance. Member Experience Ensure exceptional food quality, presentation, and consistency that exceed member expectations. Respond promptly and professionally to member feedback, implementing improvements when appropriate. Collaborate with Club leadership to enhance culinary programming, seasonal offerings, and specialty events that elevate the overall member experience. Perform any other duties and/or tasks assigned by management. Knowledge, skills and abilities Exceptional leadership and organizational skills. Strong financial acumen with the ability to manage budgets and control operational costs. Ability to prioritize multiple responsibilities while maintaining attention to detail. Commitment to mentoring and developing culinary talent. Thorough understanding of hospitality standards and exceptional member service. Ability to make sound operational decisions under pressure. Must have excellent computer skills, including extensive use of Microsoft Office programs and related POS system/Jonas preferred. Must have knowledge of commonly used concepts, practices, and procedures within a country club and kitchen setting. Efficiently handle multiple calls to customers, members, vendors and the general public. Respond to member complaints and inquiries in a courteous and friendly manner. Must possess excellent interpersonal and conflict resolution skills. Must possess excellent written and verbal communication skills. Must possess excellent organizational skills and coordinate and complete tasks with limited supervision. Must be a detail-oriented individual and possess time management skills. Must maintain high-performance standards. Strong analytical and mathematical skills required for budgeting, forecasting, food costing, labor analysis, and inventory management. Fluent reading and writing in English with the ability to recognize signs and symbols within a kitchen setting. Ability to deal with routine changes often. Ability to deal effectively and tactfully with all employees, management and members. Ability to work in a fast paced environment. Able to lift/move up to 50 lbs required. Education and experience High school diploma or equivalent required. Bachelor's Degree required and/or related equivalent industry culinary experience or certification. Minimum of five years of progressive culinary leadership experience in a fine dining, private club, luxury hospitality, or upscale restaurant environment. Demonstrated success managing high-performing culinary teams in fast-paced operations. Strong leadership, coaching, conflict resolution, and employee development skills. Extensive knowledge of culinary techniques, menu development, food safety regulations, sanitation practices, and kitchen operations. Proven experience managing food costs, labor budgets, purchasing, inventory control, and operational efficiencies. Experience coordinating multiple service periods, special events, and high-volume dining operations. Prior private club or luxury hospitality experience is strongly preferred. ServSafe Manager Certification or the ability to obtain certification. Required experience with staff training, team building, and development. Experience with managing/supervising others required. Supervisory responsibilities Supervises approximately 10–12 full-time and seasonal culinary employees, including Sous Chefs, Line Cooks, Pantry, Pastry, Dishwashers, and other assigned kitchen staff. Responsible for assigning work, directing daily activities, evaluating performance, approving time off, recommending compensation changes, administering discipline, and making hiring and termination recommendations that carry particular weight. Drug Free Workplace/E-Verify Participant/EOE #J-18808-Ljbffr