Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $67,200.00 - $92,600.00
Work Schedule
Flexible
Benefits
competitive salary
seasonal bonuses
Health Insurance
401k
Paid Time Off
Professional development opportunities
Job Description
The hiring establishment is a prestigious private club that caters to an upscale clientele, including members who expect exceptional dining experiences across multiple venues. With a commitment to excellence, this private club offers a variety of dining options ranging from fine dining and casual outlets to banquet services and golf course dining. The club prides itself on maintaining the highest standards of culinary quality, presentation, and service, adapting to the unique preferences and dietary needs of its esteemed members. With a strong emphasis on innovation and culinary creativity, the club consistently delivers seasonal and thoughtfully curated menus that highlight the... Show More
Job Requirements
- Certification from American Culinary Association or other professional hospitality association
- Food safety certification
- Flexible schedule includes evenings, weekends, and holidays
- Ability to stand for extended periods and lift kitchen equipment or supplies
- Commitment to maintaining a drug-free workplace
- Successful completion of E-Verify check
- Ability to work an 8-month season from October to May with a 4-month closure from June to September
- Experience in a fast-paced, high-expectation environment
Job Qualifications
- Minimum of 10-years of progressive culinary leadership experience preferably in a private club, luxury hotel, resort, or fine dining environment
- Proven experience managing large-scale kitchen operations and high-end events
- Strong leadership, communication, and organizational skills
- In-depth knowledge of classical and contemporary culinary techniques
- Demonstrated ability to manage food and labor costs effectively
- Culinary degree from an accredited institution preferred
- Experience in a private golf or country club setting preferred
- Knowledge of wine, beverage pairing, and upscale dining trends preferred
- Certified Executive Chef (CEC) or similar professional certification preferred
Job Duties
- Design, develop, and execute innovative seasonal menus for all dining venues including fine and casual dining, banquets, golf outlets, and special events
- Maintain consistency, presentation standards, and exceptional food quality across all meals and service periods
- Adapt menus to reflect member preferences, dietary needs, and special requests
- Lead tastings, menu presentations, and culinary events for members and management
- Oversee all kitchen operations including scheduling, production planning, inventory control, and purchasing
- Establish and enforce standardized recipes, portion control, and plating guidelines
- Ensure smooth coordination between culinary staff and front-of-house management
- Monitor equipment usage, maintenance, and kitchen cleanliness
- Recruit, train, mentor, and manage all culinary staff including sous chefs, line cooks, and support personnel
- Foster a positive, professional, and high-performance kitchen culture
- Conduct performance evaluations and provide ongoing coaching and development opportunities
- Maintain appropriate staffing levels to support daily operations and special events
- Develop and manage the culinary budget including food and labor costs
- Source high-quality ingredients while maintaining cost efficiency and minimizing waste
- Analyze food cost reports, inventory levels, and financial performance metrics
- Collaborate with management to meet revenue and profitability goals
- Ensure an exceptional dining experience that exceeds member expectations
- Customize special events to differentiate the club's culinary offerings
- Plan and execute weddings, tournaments, galas, holiday events, and private functions
- Engage professionally with members to gather feedback and continuously improve offerings
- Represent the culinary program at club events and meetings
- Ensure full compliance with all local, state, and federal health and safety regulations
- Maintain ServSafe and general food safety standards across all operations
- Implement best practices for sanitation, allergen management, and workplace safety
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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