Director of Culinary

You are food obsessed.

You lead with passion, purpose, and pride. You believe exceptional culinary programs are built by strong teams who succeed together. You understand that food is never just food. It is connection. It is culture. It is experience.

You are a hands-on hospitality leader who thrives in dynamic environments where standards are high, expectations are elevated, and execution matters. You balance creativity with discipline, inspire teams through presence and mentorship, and understand how operational excellence creates the foundation for memorable guest experiences.

You are not looking for just a job. You are looking for impact. You want the opportunity to elevate the craft, develop people, build strong systems, and help shape the future of hospitality at one of the premier private club environments in the country.

At Guckenheimer, we believe great hospitality strengthens culture, builds relationships, and creates experiences people remember. Every detail matters. Every plate tells a story.

The Culinary Director serves as a key leader within the National Polo Center hospitality operation and is responsible for leading, organizing, and supporting culinary excellence across all dining outlets, brunch operations, tournament activity, member events, and large-scale hospitality experiences.

In close partnership with the Executive General Manager, Executive Chef, club leadership, and operational teams, this role helps bring the culinary and hospitality vision of the National Polo Center to life while ensuring strong operational readiness, consistency, financial discipline, and execution across all culinary operations.

This role goes beyond food. It is about creating meaningful hospitality experiences that foster connection, elevate the member experience, and reflect the unique culture and energy of the National Polo Center.

The Culinary Director is a highly visible and hands-on leader who builds strong teams, develops culinary talent, reinforces accountability, and creates an organized and execution-focused operating environment. Success in this role requires equal strength in leadership, hospitality, operational discipline, planning, collaboration, and culinary excellence.

Across all club kitchens and culinary operations, the Culinary Director ensures alignment with Guckenheimer standards, food safety requirements, operational expectations, financial acumen, and member experience goals.

• Sustained member satisfaction and retention driven by exceptional dining experiences
• Strong execution during tournaments, brunches, seasonal programming, and high-volume/high profile events
• Consistent culinary quality, presentation, and hospitality standards across all outlets
• Strong financial performance through disciplined labor, purchasing, and food cost management
• Operational readiness, organization, and successful event execution
• Development of a strong culinary leadership bench and positive kitchen culture
• Compliance with food safety, procurement, audit, and operational standards
• High levels of collaboration, professionalism, and accountability with cross-functional teams

Culinary Operations & Kitchen Leadership

• Lead and support daily culinary operations across all club dining outlets, catering operations, and event venues
• Oversee kitchen organization, cleanliness, production flow, prep management, and operational readiness
• Ensure culinary teams are properly staffed, organized, and prepared for successful service execution
• Reinforce recipe adherence, food presentation standards, culinary consistency, and operational excellence
• Maintain strong communication and coordination between outlets, production teams, and event operations
• Support…