Executive Chef for Private Members Club

2279

We are seeking a visionary Executive Chef to lead the culinary program for a new private members' club. This role will define a distinct dining experience that celebrates seasonal ingredients, regional inspiration, and refined service. The Executive Chef will oversee all aspects of the kitchen, from menu development and sourcing to team leadership and quality control, while ensuring every meal reflects the sophistication and intimacy expected by the club’s discerning members.

You will design and execute daily lunch, dinner, and event menus for a members-only audience. This role blends creativity with operational excellence: balancing culinary artistry, efficiency, and guest satisfaction. You’ll manage all kitchen operations, mentor staff, and collaborate closely with the General Manager and front-of-house leadership to deliver seamless, high-touch dining experiences.

Responsibilities:

• Develop and execute seasonal multi-course menus and daily specials that reflect the club’s ethos and local inspiration
• Oversee food sourcing, purchasing, costing, and inventory management with attention to quality and sustainability
• Lead and mentor a culinary team of sous chefs, line cooks, and support staff to maintain consistency and excellence
• Maintain kitchen organization, cleanliness, and safety standards in compliance with health and food safety regulations
• Partner with front-of-house leadership to coordinate timing, service flow, and special events
• Create a collaborative kitchen culture that values precision, innovation, and respect
• Manage labor and food costs, vendor relationships, and equipment maintenance
• Support special member events, wine dinners, and bespoke culinary experiences

Requirements:

• Culinary degree from an accredited institution (or equivalent professional experience)
• Minimum 10+ years of leadership experience as an Executive Chef in fine dining, private clubs, luxury hospitality, or high-end restaurants
• Strong knowledge of seasonal menu planning, local sourcing, and food cost management
• Proven ability to lead, train, and motivate a culinary team in a high-expectation environment
• Excellent organizational, communication, and interpersonal skills
• A polished, professional presentation and unwavering attention to detail

Compensation: Competitive salary package depending upon experience

Location: Cody, Wyoming