Executive Chef- Hope Valley Country Club

Executive Chef

Hope Valley Country Club is seeking an exceptional Executive Chef to lead the culinary operation at one of North Carolina's premier private country clubs. Now in its Centennial year, this historical club is seeking a dynamic and engaging professional to provide exceptional leadership and elevate the dining experience.

The Executive Chef serves as the primary face and ambassador of Hope Valley Country Club's culinary program. This position is a highly visible, relationship-driven leader with a passion for hospitality and a proven record of success in a premier private club environment. Through exceptional service, authentic member engagement, and strong leadership, this individual will foster a welcoming culture while preserving the traditions that have defined Hope Valley Country Club for nearly a century.

The Executive Chef will play an imperative role in assisting the club through its comprehensive 2027 Donald Ross Golf Course Restoration. Although the course will be closed for approximately ten months, clubhouse and dining operations remain open and the focal point of member engagement.

Hope Valley Country Club is a 1926 18-hole, member-owned, Donald Ross course located in Durham, NC. It has played host to numerous championships including the 1945 Durham Open; a PGA TOUR stop that was Byron Nelson's 4th consecutive victory on his way to his record 11 straight. Other notable tournaments include the North Carolina Amateur, Carolinas Junior Championship, the Carolinas Junior Girls Championship and the nationally recognized Hope Valley Junior Invitational.

Today Hope Valley has a robust social calendar and dining culture. The club continues to reinvest in the member experience. Recent investments include a complete recent renovation of the Dover Dining Room and Bar, and updates to racquets and golf facilities.

Hope Valley Country Club by the Numbers:

Total Revenue: $7.9M

Total Members: 706

Total Number of Holes: 18

Racquets Sports: 7 Har Tru Clay Courts, 1 Hard Court, 3 Pickleball Courts

Pools: 1 Jr. Olympic Pool, 1 zero entry pool

Formal Dining Room/Bar: 60 seats

Casual Bar: 30 seats

Family Dining Room: 60 Seats

Other Outlets:
Poolside Cabana, Turn window, Mobile Ordering

Total F&B Revenue: $1.9M

ALC Revenue: $1.1M

Reports To:

Food & Beverage Director

Supervises:
Executive Sous Chef, Line cooks, Dishwashers

Classification:
Exempt

Requirements

• Three - Five years of progressive work experience as an Executive Chef or equivalent work experience as a Sous Chef in private clubs, resorts, or high-volume hotels.
• Flexible schedule, including weekends and holidays.
• Comprehensive knowledge of Food Safety guidelines
• Understanding budget, inventory, and labor management.
• Ability to properly develop and cost out menus.

Core Competencies

• Excellent leadership, problem-solving, communication, and organizational skills.
• Possesses a deep understanding of the expectations associated with leading a premier A la Carte and Banquet operation and a proven ability to deliver experiences that reflect the highest standards of excellence.
• Proficiency in Excel, Word, club point of sales systems and golf operational software.
• Demonstrates strong financial acumen, including expertise in budgeting, forecasting, capital planning, and long-term fiscal stewardship.
• Proven ability to lead a golf operation through a significant golf course renovation or comparable transformational project

Job Responsibilities

• Possesses a leadership style that aligns with Hope Valley Country Club's culture and values, fostering authentic and meaningful relationships with members, staff, and guests.
• Delivers exceptional member experiences.
• Maintains a visible, engaging, and approachable presence throughout the Club, through genuine interaction and active involvement.
• Actively engages regularly with members to generate program enthusiasm.
• Inspires, develops, and empowers team members while fostering a culture of accountability, professional growth, and shared success.
• Partners with the Food & Beverage Director, AGM, Catering Sales, and Member Services to deliver exceptional member dining and event experiences.
• Exhibits the highest standards of professionalism, integrity, and work ethic, thriving in a dynamic, high-touch environment while maintaining a positive and approachable demeanor.
• Communicates with confidence, diplomacy, and professionalism while maintaining a highly visible presence that inspires trust, confidence, and engagement throughout the membership.
• Manage and maintain the Club's dining menus and food inventory.
• Attend club management staff meetings.
• Learn and work following Bobby Jones Links' Core Purpose, Core Values, and 17 Service Standards.
• Abide by the employment rules in the Bobby Jones Links Associate Handbook.

Physical Demands and Work Environment

• Long periods of standing and stooping.
• Occasionally exposed to wet and humid conditions, extreme cold, and extreme heat.
• Capable of meeting and fulfilling the physical requirements while effectively working in an environment…