Executive Chef

The Golf Club of Avon | Avon, Connecticut Salary Range: $125,000–$140,000, commensurate with experience Competitive Benefits Package and Performance Bonus Potential Position Summary The Golf Club of Avon is seeking an accomplished, hands‑on Executive Chef to provide strategic and operational leadership for the Club’s culinary program. This is a highly visible leadership position for a chef who is equally comfortable developing menus, managing financial performance, training employees, interacting with members, and working alongside the culinary team during daily service and major events. The successful candidate must have the experience and organizational ability to oversee multiple food and beverage outlets simultaneously while maintaining consistent standards for food quality, presentation, service timing, sanitation, and member satisfaction. The Executive Chef will be expected to build a positive, accountable kitchen culture centered on communication, training, teamwork, consistency, and professional growth. About the Club The Golf Club of Avon is a private, member‑owned country club in Avon, Connecticut. The Club offers 27 holes of golf, racquet and aquatics facilities, multiple dining environments, and an active calendar of member events, tournaments, private functions, and seasonal programming. The Club’s culinary operation includes multiple outlets with differing service styles, menus, operating schedules, and volume levels. These may include formal and casual dining, bar and pub service, poolside dining, banquet and event service, golf‑related food service, and seasonal or outdoor operations. Essential Responsibilities Provide hands‑on leadership throughout preparation, production, service, and major Club events. Oversee culinary operations across multiple dining outlets and service environments. Maintain consistent standards for food quality, presentation, portioning, recipes, timing, and execution throughout the Club. Ensure that each outlet is properly staffed, prepared, organized, and equipped based on projected business levels. Coordinate simultaneous à la carte service, banquet functions, golf events, pool operations, private events, and Club programming. Develop operating systems that allow multiple kitchens and service areas to function efficiently and consistently. Remain visible and actively involved during peak service periods rather than managing solely from an administrative setting. Menu Development Create and maintain menus for casual and formal dining, pool operations, banquets, golf tournaments, private functions, holiday events, and special programming. Balance creativity and seasonality with member preferences, operational capabilities, product availability, and financial objectives. Maintain standardized recipes, portion controls, production procedures, and presentation guidelines. Regularly evaluate menu performance and make thoughtful adjustments based on member feedback, sales trends, food cost, and operational efficiency. Provide appropriate options for dietary restrictions, allergies, and special requests. Team Development and Training Recruit, train, schedule, supervise, and develop culinary employees at all levels. Establish a structured and ongoing training program for cooks, sous chefs, dishwashers, seasonal staff, and other culinary employees. Clearly communicate job expectations, preparation standards, sanitation procedures, recipes, and service responsibilities. Provide regular coaching, feedback, and practical instruction. Develop culinary supervisors and sous chefs who can successfully lead individual outlets and services. Hold employees accountable while maintaining a respectful, professional, and team‑oriented workplace. Create an environment in which employees understand expectations and have the training and resources necessary to succeed. Member and Guest Experience Maintain a professional and approachable presence with members and guests. Attend appropriate member events and dining periods to observe service and gather feedback. Respond promptly and professionally to member comments, concerns, and special requests. Build trust through consistency, visibility, communication, and follow‑through. Work closely with front‑of‑house leadership to ensure coordinated and efficient service. Financial and Administrative Management Develop and manage the culinary operating budget in collaboration with Club leadership. Monitor food cost, labor cost, purchasing, inventory, waste, menu pricing, and departmental financial performance. Manage purchasing and vendor relationships while maintaining appropriate quality and cost standards. Implement effective inventory, receiving, storage, rotation, and product‑utilization procedures. Prepare accurate forecasts, staffing plans, production schedules, and purchasing requirements for regular operations and special events. Review outlet performance and adjust staffing, menus, purchasing, and production as needed. Maintain accurate records, recipes, production sheets, prep lists, and operating procedures. Safety, Sanitation, and Compliance Ensure compliance with all applicable health, safety, sanitation, allergen, and food‑handling requirements. Maintain clean, organized, and professional kitchen, storage, and receiving areas. Ensure proper food storage, labeling, rotation, temperature control, and equipment use. Conduct regular inspections and reinforce sanitation expectations through training and accountability. Coordinate the maintenance and proper operation of culinary equipment. Leadership Profile A hands‑on leader who is willing to work alongside the team. Highly visible and comfortable engaging with members, guests, and employees. Experienced in coordinating multiple outlets and simultaneous services. Training‑oriented and committed to developing employees. Organized, detail‑focused, and capable of managing a complex seasonal operation. Calm and decisive during high‑volume service and major events. Financially responsible and knowledgeable about labor and food‑cost management. Collaborative, professional, and receptive to feedback. Consistent in establishing standards and holding the team accountable. Creative without losing sight of execution, efficiency, and member preferences. Qualifications Previous experience as an Executive Chef, Executive Sous Chef, Chef de Cuisine, or senior culinary leader in a private club, resort, hotel, upscale restaurant group, or comparable hospitality operation. Demonstrated experience overseeing multiple food and beverage outlets. Strong background in à la carte dining, banquets, special events, and high‑volume service. Proven success in culinary training, employee development, team building, and performance management. Strong knowledge of menu development, purchasing, inventory control, food cost, labor planning, and budgeting. Excellent organizational, communication, and time‑management skills. Ability to manage multiple services, events, and operational priorities simultaneously. Thorough understanding of food safety, sanitation, allergen awareness, and kitchen compliance standards. Culinary degree or equivalent professional experience preferred. Private club experience preferred, but not required. ServSafe Manager certification, or the ability to obtain certification upon hire, required. Compensation and Benefits Annual salary of $125,000–$140,000, depending on experience and qualifications. Performance‑based bonus potential. Competitive benefits package. Professional development opportunities. A collaborative leadership environment. The opportunity to lead and shape a diverse, multi‑outlet culinary operation at an established private club. Schedule and Availability This is a full‑time executive leadership position. The Executive Chef must be available during evenings, weekends, holidays, tournaments, and major Club events as operational needs require. The schedule will vary seasonally and based on the Club’s dining, event, and tournament calendar. Application Process The Golf Club of Avon is an equal opportunity employer. #J-18808-Ljbffr