Executive Chef

Company Description Reunion Golf & Country Club is a private club located within one of Mississippi’s premier golf communities, offering a lifestyle centered on recreation, connection, and memorable experiences. Members enjoy championship golf, elevated dining, family-oriented amenities, and a robust calendar of social events that build strong relationships and traditions. The club is a sought-after venue for weddings, corporate meetings, golf tournaments, and a wide range of special events. With scenic surroundings, distinctive event spaces, customizable menus, and attentive service, Reunion provides an ideal setting for gatherings of all sizes. The club blends Southern hospitality with refined services, creating a welcoming environment for both members and guests. Role Description The Executive Chef is a full-time, on-site role based in Charlotte, NC, responsible for leading all culinary operations at Reunion Golf & Country Club. This role oversees menu development, food preparation, presentation standards, and kitchen execution for member dining, catering, and special events. The Executive Chef manages kitchen staff scheduling, training, and performance, ensuring a culture of safety, collaboration, and high-quality service. Day-to-day responsibilities include sourcing ingredients, controlling food and labor costs, maintaining health and sanitation standards, and coordinating closely with club management on event planning and member experience. The Executive Chef is expected to innovate seasonal menus, respond to member feedback, and uphold the club’s reputation for exceptional dining. Qualifications Demonstrated leadership in culinary operations, including staff management, mentoring, and team-building in a high-volume or upscale dining environment. Strong skills in menu planning, recipe development, and food presentation, with an emphasis on quality, consistency, and creative use of seasonal ingredients. Proficiency in kitchen administration, including inventory management, cost control, vendor relations, and compliance with health and safety regulations. Experience in banquet and event catering, coordinating with front-of-house and events teams to deliver seamless service for weddings, tournaments, and corporate functions. Excellent communication and collaboration skills, with the ability to work closely with club leadership, front-of-house staff, and members to enhance the overall guest experience. Formal culinary training (culinary degree, apprenticeship, or equivalent experience) and a proven track record in an executive or senior chef role, preferably in private clubs, resorts, or upscale hospitality. ServSafe or equivalent food safety certification and thorough knowledge of local health codes and kitchen safety best practices. Ability to work flexible hours, including evenings, weekends, and holidays, in line with club operations and event schedules. #J-18808-Ljbffr