Executive Chef

We are seeking an experienced, passionate, and hands‑on Executive Chef to lead the culinary operations of our private club. This leadership role oversees all dining venues, banquet and catering operations, and kitchen staff while delivering an exceptional dining experience for our members and guests. The ideal candidate is an innovative culinary leader with experience managing both high-volume à la carte dining and banquet operations. This individual thrives in a collaborative environment, leads by example, and has a proven ability to develop teams while maintaining the highest standards of food quality, consistency, and financial performance. Responsibilities Lead all culinary operations, including restaurants, bar service, banquet events, and private functions. Develop creative seasonal menus, daily features, and special event offerings. Ensure outstanding food quality, presentation, consistency, and member satisfaction. Create and maintain standardized recipes, plating guides, and preparation procedures. Manage all back‑of‑house operations, including purchasing, inventory, receiving, sanitation, and equipment maintenance. Control food and labor costs while meeting budget and profitability goals. Monitor business levels and adjust staffing and production accordingly. Recruit, hire, train, coach, schedule, and evaluate kitchen team members. Foster a positive, respectful, and team‑oriented kitchen culture. Ensure compliance with all health department regulations, HACCP standards, and food safety procedures. Collaborate with the General Manager on budgeting, financial performance, and operational planning. Maintain a visible, hands‑on leadership presence in the kitchen and support the team during service. Respond professionally and creatively to member requests while delivering exceptional hospitality. Qualifications 5–8 years of Executive Chef or Executive Sous Chef experience in a private club, upscale restaurant, luxury hotel, or resort. Proven success controlling food and labor costs while maintaining exceptional quality. Strong leadership, communication, coaching, and organizational skills. Knowledge of current culinary trends and menu development. Experience with budgeting, purchasing, inventory management, and cost controls. Working knowledge of HACCP, food safety standards, and local health department regulations. Proficiency with Microsoft Excel, Word, and Outlook. ServSafe Certification required. Preferred Qualities Passion for mentoring and developing culinary professionals. Creative, innovative, and service‑oriented mindset. Strong attention to detail and commitment to consistency. Positive attitude with a hands‑on leadership style. Ability to thrive in a fast‑paced, member‑focused environment. Medical, Dental, Vision, and Disability Insurance Paid vacation, personal days, and holidays Discounted employee meals Supportive team culture Opportunity to lead a premier private club culinary program If you are a passionate culinary leader who enjoys creating memorable dining experiences while developing a high‑performing team, we'd love to hear from you. Apply today and become part of our exceptional hospitality team. #J-18808-Ljbffr