Job Description

About the Role

The Executive Chef leads all kitchen operations, ensuring creative, high-quality, and cost-effective dining experiences for members and guests. This role oversees menu development, food preparation, and procurement, while building a motivated, well-trained back-of-house team. A strong partner to the F&B Director and General Manager, the Executive Chef plays a key role in financial performance, member satisfaction, and the overall success of the club’s food and beverage program.

This position may be combined with specific department head responsibilities or serve as a standalone leadership role depending on Club needs.

Responsibilities

• Plan menus and meals tailored to member preferences, seasonal offerings, and club events in collaboration with the F&B Director and General Manager.
• Oversee food production and presentation across all outlets, ensuring consistency, portion control, and quality standards.
• Manage procurement of food and kitchen equipment, maintaining accurate inventory and cost controls.
• Lead back-of-house operations during high and low-volume periods, adjusting staffing and workflow as needed.
• Collaborate with the F&B Director and Event Sales Director on banquet and event planning, including menu design and service execution.
• Monitor and manage food and labor costs, aligning with budget targets and profitability goals.
• Train, coach, and develop kitchen staff, creating opportunities for advancement and maintaining a high-performance culture.
• Conduct daily table visits to engage with members, gather feedback, and strengthen relationships.
• Ensure compliance with all health, safety, and licensing regulations, maintaining a safe, sanitary work environment.
• Partner with department heads to create a seamless dining experience integrated with club operations.
• Pitch in to support other departments when needed; flexibility and teamwork are essential.
• Follow all company, club, and department policies, procedures, and standards.
• Represent the management team with professionalism, integrity, and accountability.
• Model and promote safe working practices across all kitchen operations.
• Take initiative for personal and professional growth, maintaining required certifications (e.g., food handling, ServSafe).
• Use available resources, including regional and corporate teams, to problem-solve and support club operations.

Qualifications

• 3+ years of experience as an Executive Chef, with expertise in managing kitchen staff, food cost controls, and sanitation standards.
• High school diploma or equivalent required; degree in Culinary Arts or related field preferred.
• Valid food handler’s and ServSafe certifications required; additional culinary certifications a plus.
• Strong financial acumen with proven ability to manage kitchen budgets and P&Ls.
• Creative, guest-focused, and collaborative leader with excellent communication skills.

Physical Requirements

• Ability to work on-site with a flexible schedule, including evenings, weekends, and holidays
• Ability to stand, walk, and perform kitchen-related physical activities for extended periods.
• Work in varying temperatures and environments, including potential exposure to dust, fumes, or gases.
• Ability to climb, squat, kneel, reach, grasp, twist, and bend.
• Capable of lifting or moving up to 100 lbs. occasionally.
• Clear verbal and written communication skills with adequate visual acuity.

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