Head Chef/Kitchen Manager

The Executive Chef/Kitchen Coordinator is responsible for the overall management and operation of the club's culinary program, including daily dining services, special events, and banquet functions. This individual serves as a key member of the management team and is responsible for delivering exceptional food quality and service that enhances the member and guest experience. The ideal candidate is an organized, creative, and passionate culinary professional with strong leadership skills and a commitment to excellence. This position requires the ability to manage multiple priorities, lead and develop a team, maintain financial accountability, and ensure the highest standards of food quality, safety, and customer service. This position is for a hands‑on leader who is expected to work alongside the culinary team, actively participating in food preparation and service while managing labor and operating expenses within established budget parameters. The Executive Chef must be able to work independently, communicate effectively with members and staff, and maintain a flexible schedule, including evenings, weekends, and holidays. ESSENTIAL DUTIES AND RESPONSIBILITIES Culinary Operations Plan and oversee daily food production based on member dining needs, special events, and seasonal demand. Develop and maintain innovative menus that reflect member preferences, seasonal offerings, and current culinary trends. Ensure all food is prepared and presented with consistency in quality, taste, portioning, and appearance. Research and introduce new products and menu concepts to keep offerings fresh and appealing. Leadership and Staffing Recruit, hire, train, schedule, and supervise all kitchen personnel. Develop staffing plans that align with seasonal business demands and approved labor budgets. Prepare and manage employee schedules to ensure appropriate coverage while maintaining labor costs within established budget guidelines. The Executive Chef is expected to actively participate in daily food production and work scheduled cooking shifts as necessary to minimize labor costs, support operational efficiency, and maintain quality standards. Monitor labor expenses on an ongoing basis and implement staffing adjustments as needed to achieve budgetary goals. Provide leadership, coaching, and performance management to ensure a positive and productive work environment. Manage food purchasing and inventory to maintain quality standards while minimizing waste and controlling costs. Develop and maintain menu pricing and food cost controls to ensure profitability goals are achieved. Establish, monitor, and adhere to approved labor and food cost budgets. Conduct regular reviews of labor and operating expenses and identify opportunities for increased efficiency and cost savings. Conduct monthly inventory counts and maintain accurate inventory records. Utilize existing inventory creatively to reduce waste and maximize profitability. Event and Club Collaboration Collaborate with the General Manager, Front of House Manager, Event Coordinator, and Golf Professional to develop menus and staffing plans for club events, tournaments, banquets, and special functions. Assist in pricing and budgeting for all catered events and ensure profitability goals are met. Support club initiatives and contribute to creating memorable experiences for members and guests. Food Safety and Quality Assurance Receive and inspect all food deliveries to ensure products meet quality standards and order specifications. Maintain compliance with all local, state, and federal health and sanitation regulations. Ensure the kitchen, equipment, storage areas, and preparation spaces are maintained in a clean, organized, and safe condition. Implement and enforce proper food handling, sanitation, and workplace safety procedures. Member Service and Team Support Foster a culture of hospitality and exceptional service throughout the culinary team. Support other departments and club operations as needed to ensure seamless member experiences. Promote teamwork, professionalism, and positive communication among all staff members. Qualifications Culinary degree or equivalent professional experience preferred. Minimum of 3-5 years of progressive culinary leadership experience Strong knowledge of food cost controls, inventory management, budgeting, and menu development. Excellent leadership, communication, and organizational skills. Ability to work in a fast‑paced environment and manage multiple priorities effectively. ServSafe Certification or ability to obtain certification preferred. Physical Requirements Ability to stand and walk for extended periods. Ability to lift and carry up to 50 pounds. Ability to work in a kitchen environment with exposure to heat, cold, and varying noise levels. #J-18808-Ljbffr