Executive Chef

We are seeking a dynamic, hands-on, and strategic Executive Chef to lead and elevate all culinary operations for a high-volume private/public country club featuring full-service à la carte dining and an extensive banquet and event program. This role requires a proven leader who can inspire, develop, and hold a culinary team accountable while fostering a culture rooted in professionalism, consistency, and pride.

The Executive Chef will be responsible for the development, creation, and execution of innovative, seasonally driven menus that balance creativity with member preferences and operational efficiency. A strong financial acumen is essential, with a clear ability to manage food and labor costs, drive profitability, and make sound business decisions without compromising quality or experience.


This individual must also be an enthusiastic educator and mentor. Someone who is committed to coaching, training, and elevating their team at all levels. Success in this role depends on building a disciplined kitchen environment grounded in strong standards, including sanitation, organization, consistency, and execution. The ideal candidate leads by example, sets clear expectations, and ensures accountability across all culinary operations.

The Executive Chef will play a critical role in shaping the overall member and guest experience by delivering exceptional cuisine, leading a high-performing team, and continuously raising the standard of excellence across both daily dining and special events.

Key Responsibilities

Culinary Leadership & Execution

• Provide strong, visible leadership for all culinary operations, setting the tone for professionalism, accountability, and excellence.
• Oversee all kitchen operations, including à la carte dining, banquets, weddings, and special events.
• Lead the development, creation, and continuous evolution of innovative, seasonal menus that balance creativity with member preferences and operational efficiency.
• Ensure consistency in food quality, presentation, and execution across all outlets and events.
• Establish, implement, and enforce strong kitchen standards, including sanitation, organization, prep systems, and plate presentation.

Team Leadership, Training & Development

• Recruit, train, mentor, and develop a high-performing culinary team at all levels.
• Serve as an enthusiastic educator, actively coaching staff on technique, execution, and professional growth.
• Create a culture of accountability, teamwork, and continuous improvement.
• Lead by example with a hands-on approach in both preparation and service
• Develop clear training programs and standard operating procedures to ensure consistency and scalability.

Financial & Operational Management

• Demonstrate strong financial acumen with full ownership of food cost, labor cost, and overall kitchen budgets.
• Analyze financial performance and implement strategies to improve profitability while maintaining quality standards.
• Oversee purchasing, vendor relationships, and inventory controls.
• Ensure proper portioning, waste reduction, and product utilization to maximize margins.
• Align labor scheduling with business levels to drive efficiency without compromising service.

Member & Guest Experience

• Collaborate with club leadership to enhance and evolve the overall dining experience.
• Engage with members and guests to solicit feedback and continuously improve offerings.
• Customize and execute exceptional culinary experiences for private events, banquets, and club functions.

Compliance & Kitchen Standards

• Maintain and enforce the highest standards of cleanliness, safety, and sanitation.
• Ensure all local, state, and club-specific health regulations are consistently met.
• Uphold a highly organized, disciplined, and efficient kitchen environment at all times.

Qualifications

• 5+ years of experience as an Executive Chef or Executive Sous Chef in a country club, upscale restaurant, resort, or hotel environment
• Proven leadership ability with a history of building, developing, and retaining high-performing culinary teams.
• Demonstrated strength in menu development, creativity, and execution across both à la carte and high-volume banquet operations.
• Strong financial acumen with experience managing food cost, labor cost, budgeting, and driving profitability.
• Enthusiastic educator and mentor with a hands-on leadership style and commitment to team development
• Deep understanding of kitchen systems, organization, and the implementation of strong culinary and sanitation standards
• Ability to thrive in a fast-paced, multi-outlet environment with competing priorities.
• Excellent communication, organizational, and critical thinking skills

Benefits

• Competitive Starting Salary + Bonus
• Medical, Dental, and Vision Insurance
• Paid Time Off
• 401K + 3% Match