Executive Chef, Club at Muirfield Village

The Organization

• Golf: 18-hole Jack Nicklaus signature design course
• Maintain kitchen equipment and preventive maintenance schedules.
• Comprehensive benefits package.

The Country Club at Muirfield Village is a private member-owned club located in the heart of Muirfield Village. With more than 44 years of tradition, the Club prides itself on being a family-oriented, comfortable private club committed to providing exceptional experiences.

The Club provides members with an 18-hole Jack Nicklaus signature design golf course in addition to seven Har-Tru tennis courts, four new pickleball courts, two platform courts, warming hut, a fitness center, new pool bar and café and outdoor swimming pool.

The clubhouse hosts multiple dining outlets, including the Nicklaus Room and Founders Lounge, both stunning adult dining spaces. The Golden Bear, Muirfield Village and Veranda dining rooms are comfortable spaces for family dining, and the newly renovated clubhouse patio is open seasonally. Banquet spaces include two ballrooms with combined seating for up to 200. A Halfway Window and a Pool Grille also operate seasonally.

The Country Club at Muirfield Village operates year-round, with a three-week shutdown in January for maintenance. Spring and summer are the busiest times of year, with peak banquet seasons running from April to June and October to December.

• Total Food and Beverage Revenue:
  Approximately $3.4 million, before service charge and tax
• Food Revenue:
  Approximately $1.9 million
• Beverage Revenue:
  Approximately $1.5 million
• Banquet Revenue Share: 21% of total food and beverage revenue
• Food Budget Cost of Sales: 40.5%
• Golf: 18-hole Jack Nicklaus signature design course
• Tennis:
  Seven Har-Tru courts
• Pickleball:
  Four courts
• Banquet Capacity:
  Two ballrooms, combined seating up to 200 guests

The Country Club at Muirfield Village is seeking an accomplished and innovative Executive Chef to lead all culinary operations and continue elevating the dining experience for members and guests. This is an exciting opportunity for a passionate culinary leader who thrives on creativity, team development, operational excellence and delivering exceptional food and service in a private club environment.

The Executive Chef serves as a key member of the Club’s leadership team and is responsible for overseeing all culinary operations, including à la carte dining, banquet events, member events, carryout offerings and pool food service, while supervising the Sous Chef, line cooks, prep cooks, dishwashers and Pool Café managers. The successful candidate will inspire a talented culinary team while maintaining the highest standards of food quality, consistency, sanitation, financial performance and member satisfaction.

The Executive Chef reports to the General Manager.

• Recruit, hire, train, mentor, schedule, supervise and evaluate culinary staff, including selection decisions, compensation adjustments and performance recognition.
• Foster a positive, respectful and collaborative kitchen culture.
• Provide coaching, cross-training and professional development opportunities.
• Promote effective communication between the culinary and front-of-house teams.

• Direct all food production for à la carte dining, banquets, member events, pool café and carryout operations.
• Develop creative menus with the Food & Beverage Director.
• Establish recipes, presentation standards and food specifications to ensure consistently high quality and minimize food costs.
• Cook or directly supervise preparation of complex menu items.
• Interact regularly with members in the dining room to gather feedback and enhance the dining experience.
• Plan and manage the…