Executive Chef, International Country Club - Fairfax, VA

About the Club: The International Country Club in Fairfax, Virginia offers a premier recreational and leisure experience for its members and their guests. Since 1961, the Club has provided a “home away from home” atmosphere and continues to do so today. With a newly renovated clubhouse, the Club offers top‑notch amenities including golf, tennis, swimming, dining, and social events. The Club’s facilities also include an 18‑hole golf course, tennis courts, an exercise facility, and a junior Olympic‑sized swimming pool. Dining services offer a variety of dishes, making the International Country Club an ideal destination for families and individuals seeking an active and social country club experience.

Position Specific: International Country Club is seeking an accomplished Executive Chef who can elevate and lead its culinary operation to the next level. The ideal candidate will bring experience from high‑expectation environments with a strong focus on consistent à la carte dining, disciplined financial management, and a culture rooted in service excellence. These experiences cultivate leaders who understand how to balance culinary creativity with operational rigor, team development, and the delivery of an exceptional, member‑focused dining experience. As the face of the Club’s culinary program, the Executive Chef must be highly visible and equally comfortable leading in the kitchen and engaging in the dining rooms.

The Executive Chef will develop a deep understanding of member preferences and continuously evolve the culinary program to meet and exceed expectations. Serving as a positive catalyst for the Club’s dining experience, this leader will bring passion, creativity, and a strong sense of pride in their work. The role is integral to shaping memorable dining experiences and contributing meaningfully to the overall success and reputation of the Club.

NOTE FROM THE GENERAL MANAGER

This is a unique opportunity for an accomplished Executive Chef to take the reins of a dynamic and evolving Food & Beverage operation and truly make it their own. The Club is seeking a culinary leader with vision, creativity, and the ability to elevate every aspect of the member’s dining experience while building upon an already strong foundation. Our membership’s culinary palate is rapidly evolving. Members are increasingly drawn to diverse, innovative, and high‑quality dining experiences across all Club venues and events. Over the past five years, the Club has experienced more than 40% membership turnover due to retirements, job relocations and/or lifestyle changes—resulting in a younger, more engaged membership that is enthusiastic about food, dining programs, and unique culinary experiences.

The Club is supported by a team of long‑tenured Department Heads who are highly respected by the membership, as well as a dedicated and service‑driven line‑level staff. What we seek now is a strong, visible culinary leader who can inspire the team, provide clear and consistent direction, and continue fostering a culture of excellence in the kitchen. For the right Executive Chef, this role offers the opportunity to define and shape the culinary identity of the Club, mentor and develop a committed team, and lead a program that is well‑positioned for continued growth and innovation.

Candidate Qualifications:

• The Executive Chef must be a dynamic leader capable of consistently delivering high‑quality cuisine across multiple outlets while meeting the diverse and evolving expectations of the membership.
• This role requires strong menu development and rotation expertise, balancing creativity with operational efficiency. Equally important are strengths in recruiting, training, and retaining culinary talent, while building a disciplined, motivated team focused on execution, consistency, and improved service speed.
• The position demands sound operational and financial acumen, including effective oversight of scheduling, kitchen workflows, inventory management, and cost controls. The ideal candidate is highly member‑focused, responsive to feedback, collaborative with club leadership, and adaptable within a fast‑paced private club environment.
• While initial involvement in the budgeting process will be limited, there is an opportunity for increased responsibility as the Executive Chef becomes more integrated into the Club’s operations and as consistency within the culinary program continues to strengthen.
• The Executive Chef is expected to maintain a strong and visible presence with the membership, including contributing to quarterly newsletters and utilizing various communication channels such as social media and club platforms.
• This individual will attend House Committee and Food & Beverage meetings, providing culinary updates and contributing insight into upcoming enhancements to the member dining experience.
• Cultural fit is essential. The Executive Chef must demonstrate professionalism, integrity, and values that align with the Club’s mission, while fostering a positive and respectful environment for both members and staff.

Initial Focus:

• Execute Culinary Vision – With this appointment the Club is looking to elevate the member dining experience, so the Club is recognized for exceptional food.
• Menu Diversity & Product Enhancement – Leverage Culinary Expertise and develop menus with an emphasis on healthy options, variety, seasonality and high‑quality ingredients. Respect for club‑classics with the ability to translate this to members of all ages. Source and utilize local fresh ingredients.
• Cost Control – The new Executive Chef is expected to evaluate current operations and purchasing for enhanced systems, controls, product, and services in all areas. Utilize cost measures and tracking.
• Visibility & Communication – Take time to understand the culture of the Club and staff. Interact with members, listen to them, and learn what they want. Be visible and engaging with the membership.
• Organizational/Leadership Focus – The Executive Chef will work with the current team to learn how things are done and where improvement may be required. He/she will inspire the team and serve as coach and mentor leading by example creating a culture of ‘Culinary Excellence’.
• Team Building Work as a “TEAM” – Be respectful and collaborate with FOH team. Build a relationship with the food and beverage leadership that is solid and based upon improved communication between BOH and FOH to ensure a smooth service experience while ensuring the team has what they need to be successful.

Additional Information:

• The Club currently has a 41% food cost with the food cost budget at 40% and a sales mix of 69%, A La Carte and 31% Banquet.
• There are (22) culinary employees and (4) stewards supported by a $1.1 MM labor budget.
• There are three (3) Sous Chefs (one Sous has been with the Club for 8 years and 2 Sous) and a Pastry Chef. The Chef does the purchasing.
• The Club has two (2) Kitchens separated into a Banquet & A la Carte Kitchen & Snack Bar. Management rates the condition as a 4 out of 5. Note: The kitchen was renovated in 2018 and there is a Capital replacement plan in place.
• The Club has one (1) 45,000 sq. ft. Clubhouse with 792 members whose average age is 57.
• The Club operates for twelve (12) months annually and closes Christmas Day, New Year’s Day, and the first 2 weeks in January. F&B is closed on Mondays (except for the pool season snack bar). The busy months are May through December.
• The Executive Chef reports to the General Manager/COO and works closely with the Clubhouse Manager, Director of Catering, Dining Room Managers and the Controller.
• The previous Chef was with the Club for two years.

Dining: (various à la carte outlets & events)

• Grill Room – Casual with 100 seats, serving Breakfast, lunch and dinner, Tuesday through Sunday.
• Pub – Casual with 80 seats, serving Breakfast, lunch and dinner, Tuesday through Sunday.
• Covered Terrace – Casual with 85 seats, serving Breakfast, lunch and dinner, Tuesday through Sunday.
• Wakefield Patio (Opens Spring 2026) – Casual with 60 seats, serving lunch and dinner, Tuesday – Sunday.
• Pool Snackbar – Casual with 60 seats, serving lunch and dinner, Monday through Sunday.
• Golf Crossover – Casual serving lunch only, Monday through Sunday.
• Private Member & Club Events – The Club has three (3) private rooms seating from 10 to 220. The largest sit‑down event the Club can accommodate is 220 members/guests.

The Club offers a generous base salary, performance bonus and benefits package including a 401(k) plan, health with dependent coverage, life & dental insurance, ACF dues and conference, dining allowance. Relocation is available. Interested individuals should send resumes, a well‑conceived cover letter, and supporting information (a digital portfolio is encouraged).