Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $70,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Performance bonus
Paid Time Off
Retirement Plan
Employee Meals
Professional Development
Uniform allowance
Job Description
The position is for an Executive Chef at a public golf course that features banquet and grill operations. This establishment serves not only golf enthusiasts but also hosts a variety of events including weddings, corporate functions, and golf outings, making it a dynamic environment where culinary excellence meets event management. The company is dedicated to delivering high-quality food experiences that cater to both everyday grill patrons and large event attendees. With a focus on guest satisfaction, the venue offers a versatile dining atmosphere that balances casual service with upscale event catering.
The Executive Chef will report directly to... Show More
The Executive Chef will report directly to... Show More
Job Requirements
- Relevant culinary degree or equivalent experience
- 5 plus years of experience in executive chef or senior sous chef roles
- Demonstrated experience managing large-scale banquet and event food operations
- Proven skills in managing food cost and labor cost targets
- ServSafe Manager certified or willing to obtain within 6 months
- Strong leadership and team development abilities
- Excellent communication and organizational skills
Job Qualifications
- 5 plus years of executive chef or senior sous chef experience
- Strong banquet and high-volume service background
- Experience in golf, hospitality, resort, or event-driven environments preferred
- Proven ability to manage food and labor costs
- ServSafe Manager certified or ability to obtain within 6 months
- Strong leadership, communication, and organizational skills
Job Duties
- Lead all culinary operations for daily grill service
- Lead all culinary operations for banquet and event execution
- Lead all culinary operations for golf outings, weddings, and special events
- Develop and execute profitable, seasonal, and market-driven menus consistent with guest expectations and event needs
- Ensure food quality, presentation, and consistency meet brand and guest standards
- Maintain high standards of sanitation, food safety, and health department compliance
- Manage food cost targets typically 28-32 percent depending on outlet mix
- Control labor costs through proper scheduling and staffing plans
- Oversee purchasing, inventory management, and vendor relationships
- Minimize waste and maximize product utilization
- Support banquet pricing, menu engineering, and upselling initiatives
- Recruit, train, and retain kitchen staff
- Establish clear expectations, standards, and accountability
- Create prep guides, recipes, and execution standards
- Foster a positive, professional kitchen culture aligned with company values
- Collaborate closely with front of house and events teams
- Work directly with Events Director and sales team on menu creation and pricing
- Work directly with Events Director and sales team on event execution planning
- Work directly with Events Director and sales team on forecasting and staffing needs
- Ensure smooth execution for weddings, golf outings, corporate events, and seasonal promotions
- Support innovation in event offerings to increase average spend per event
- Deliver a consistent, high-quality guest experience across all outlets
- Address guest feedback and implement continuous improvement
- Support themed events, seasonal features, and promotional dining experiences
A simple hiring platform for hospitality businesses.
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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