Executive Chef

ClubCorp is a leading operator of distinguished private golf clubs, business clubs, sports clubs, and resorts across the United States. With a robust portfolio of properties, ClubCorp prides itself on delivering exceptional service and premier dining experiences to its members and guests. As a company committed to excellence and innovation in hospitality, ClubCorp fosters a collaborative and dynamic work environment where employees are valued as partners in success. The company emphasizes quality, accountability, and community engagement, striving to uphold the highest standards in every aspect of its operations. Employees at ClubCorp enjoy opportunities for professional development and growth within a supportive corporate culture dedicated to both individual and organizational achievement.

The Executive Chef position at ClubCorp is a pivotal role responsible for overseeing all aspects of kitchen operations within the club's food and beverage department. This role entails meal planning, supervising and coordinating kitchen staff, managing procurement of food supplies and kitchen equipment, and ensuring that food preparation aligns with ClubCorp's stringent quality standards. The Executive Chef plays a key leadership role by ensuring food preparation is both economically efficient and technically accurate, maintaining compliance with health, sanitation, and licensing ordinances. This leadership position involves direct supervision of all kitchen personnel and indirect oversight of banquet service staff.

The Executive Chef works closely with the Food and Beverage Director, General Manager, and Private Event Director to collaborate on menu development, pricing strategies, banquet cooking, and serving arrangements for special club occasions. They are charged with creating menus that are responsive to guest preferences, seasonal variations, marketing conditions, and special events, while employing menu engineering tools for detailed item analysis through the club’s point of sale system.

Moreover, the Executive Chef is responsible for maintaining high standards of food quality by overseeing the cooking process, portion control, garnishing, and conducting taste tests. Procurement responsibilities include organizing inventories and approving the quality of all incoming food and kitchen equipment. The Executive Chef also ensures compliance with all relevant food safety regulations and oversees ongoing training and advancement opportunities for kitchen staff to maintain a skilled and motivated team.

This role holds accountability for financial performance within the kitchen, including monitoring food and labor costs to meet budgetary guidelines and profitability targets. The Executive Chef manages payroll for kitchen staff, implements company policies regarding employee conduct, discipline, and safety, and fosters a safe and positive workplace environment.

Community and member engagement are also critical to this role, with the Executive Chef representing the club in interactions with members and guests, soliciting feedback, and participating in committee and community initiatives to promote the club’s culinary offerings. The ability to handle member requests and resolve complaints promptly with a focus on service recovery is essential.

Candidates for this position should have a minimum of three to five years’ experience as an executive chef, including expertise in supervising kitchen staff, controlling costs, understanding product quality and sanitation standards, and managing operational efficiency. A high school diploma or equivalent is required, with a college degree preferred. The candidate must possess a valid county food handlers permit and ServSafe Food Handler Certification. The ability to work in a fast-paced, dynamic environment with fluctuating temperatures, legal authorization to work in the United States, and a commitment to professional growth and leadership within ClubCorp’s management team are essential attributes for success in this role.