Executive Chef

Our client is a well-established private country club offering à la carte dining, banquet and special-event service, and a robust calendar of member-driven culinary programming. Due to the sensitive nature of this search, the club's identity is being withheld until candidates have completed an initial confidential screening. Interested candidates are assured full discretion throughout the process, and no current employer or colleague will be contacted without the candidate's explicit consent.

The Executive Chef is responsible for the overall leadership, quality, and profitability of the Club's culinary operation. This includes menu development and execution across à la carte dining, banquets, and private events; kitchen staff hiring, training, and supervision; food and labor cost management; and full compliance with health, safety, and sanitation standards. The Executive Chef partners closely with the General Manager, Clubhouse Manager, and House/Food & Beverage Committee to deliver a consistently exceptional member dining experience.

• Design, price, and execute seasonal à la carte menus, chef's features, and holiday/special-event menus that reflect member preferences and current culinary trends.
• Plan and oversee food production for banquets, weddings, member events, and private functions, ensuring consistent quality and timely execution.
• Recruit, train, schedule, and supervise all kitchen staff; build a strong bench through mentorship and structured development.
• Manage food and labor costs against budget, including purchasing, vendor negotiations, inventory control, and waste reduction.
• Maintain full compliance with Serv Safe, OSHA, and local health department standards; maintain a clean, organized, and safe kitchen at all times.
• Collaborate with the General Manager and House/F&B Committee on menu planning, pricing strategy, and member satisfaction initiatives.
• Monitor member feedback and satisfaction trends; adjust offerings and service standards accordingly.
• Maintain accurate records for food cost, labor, inventory, and equipment maintenance; report regularly to club leadership.
• Uphold the highest standards of food quality, presentation, and consistency across all outlets and events.
• Perform other culinary and operational duties as assigned by the General Manager.

• Culinary degree or equivalent professional culinary training; equivalent progressive experience will be considered in lieu of formal education.
• Minimum 7+ years of progressive culinary leadership experience, including at least 3 years as an Executive Chef, Executive Sous Chef, or comparable role.
• Private club, resort, or high-volume fine-dining experience strongly preferred.
• Current Serv Safe Food Protection Manager certification (or ability to obtain within 30 days of hire).
• Proven track record managing food and labor costs to budget.
• Strong leadership, communication, and team-development skills; demonstrated ability to build and retain a stable kitchen team.
• Proficiency with inventory, ordering, and point-of-sale systems.
• Ability to work a flexible schedule including evenings, weekends, and holidays as club events require.

Compensation is competitive and commensurate with experience, and will be discussed directly with qualified candidates following initial screening. The club offers a comprehensive benefits package, which includes health insurance, paid time off, and professional development support.