Executive Chef

Executive Chef – Role

Sharon Heights Golf & Country Club in Menlo Park seeks an Executive Chef to lead culinary operations across multiple dining outlets including a la carte and poolside venues. The candidate will elevate the club’s offerings, mentor a team, innovate concepts, and maintain high‑quality programs aligned with the club’s vision for excellence.

Nestled among majestic redwoods and venerable oaks, the club has offered a five‑star experience since 1962. With two full‑service restaurants, diverse menus, distinguished wine selections, and specialty food and beverage packages, members enjoy a continually refined dining experience.

• 564 Members
• 61 Average Age Members
• Approximately $24M Annual Gross Volume
• $5M Annual F&B Revenue Approximately
• 56 % Food Cost Target 48%
• 6 Weddings Annually Historical
• F&B closed on Mondays
• 130 FT Employees | 20 Seasonal
• 9 Board Members with 3‑year Terms
• The Club is organized as a 501(C)(7) Corporation

The Executive Chef reports directly to the GM/COO and is accountable for the administration, organization, and development of the culinary department. Responsibilities include managing team motivation, staying current on culinary trends, accommodating member requests and dietary restrictions, and ensuring consistent high‑quality presentations across all dining venues.

As the face of culinary operations, the Executive Chef performs in both kitchen and dining rooms, engaging members, staff, vendors, and other stakeholders. Leadership, communication, and decision‑making skills are critical to align culinary functions with overall club objectives.

• Create and update menus, incorporate daily specials, and develop recipes to maintain consistency and quality.

The Lounge
, seating 75 with an additional 100 on the terrace, offers informal lunch and dinner with views of the golf course.

The Main Dining Room adjacent to the Lounge seats 80 and shares the terrace with a 100 seating capacity. It serves upscale casual lunch and dinner, with formal nights for traditional club dining.

The Pool House seats 95 and hosts poolside guests and casual dinner 3 days per week, featuring theme nights such as Taco Tuesdays.

The Ballroom holds 300 guests and hosts holiday events with extensive buffet offerings. Other meeting spaces include the Oak Room and Board Room.

The club also features a Men’s Grill seated 80 (120 with terrace), operating same hours as the Lounge and Main Dining Room, and a Turn Shack for casual lunch or grab‑n‑go with 15‑20 seats.

• 8+ years of culinary experience with 5+ years in a managerial role, preferably in resort, hotel, or country club settings.
• Proven expertise in high‑quality a la carte and banquet offerings.
• Experience working with local and seasonal produce and building vendor relationships.
• Strong financial acumen, managing budgets, forecasting, and daily food and labor cost control.
• History of collaboration with GM, CFO, Clubhouse Manager, F&B Managers, and other leaders.
• Ability to balance standard club fare for long‑term members with innovative options for younger demographics.
• Experienced professional poised for continued growth and career pinnacle within the club.

• Culinary arts degree from an accredited school preferred.
• Certified Executive Chef (ACF) or Pro Chef (CIA) certification preferred.
• Food safety certification mandatory.

Salary is open and commensurate with qualifications and experience. The club offers an excellent bonus and benefits package, including association membership. Salary Range: $200,000 - $250,000.

• Director

• Full‑time

• Management
• Golf Courses and Country Clubs
• Hotels and Motels
• Restaurants