Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Meal Allowances
Job Description
The hiring establishment is a reputable private club under the ClubCorp umbrella, known for delivering top-tier dining and hospitality experiences. ClubCorp operates numerous premier clubs across various locations, focusing on excellence in service, food quality, and impeccable member satisfaction. The club maintains high standards by combining traditional club values with innovative culinary practices. The setting is upscale, serving discerning Members and Guests who expect sophisticated menus, immaculate service, and unique experiences. The culture emphasizes teamwork, professionalism, and continuous improvement. The club fosters a supportive environment where employees are encouraged to grow professionally, maintain high ethical standards, and contribute toward the club’s esteemed reputation.
This position of Executive Chef plays a pivotal role as the backbone of the kitchen operations within such a prestigious environment. Reporting directly to the General Manager or Food and Beverage (FB) Director, the Executive Chef is responsible for planning meals, supervising kitchen personnel, overseeing food procurement and inventory, and ensuring that food preparation is both economical and meets strict ClubCorp quality standards. The Executive Chef's role includes direct supervision of all kitchen staff and indirect supervision of banquet service personnel. Key responsibilities extend to menu planning, pricing strategy in collaboration with management, culinary quality control, sanitation compliance, and leadership of the food preparation department.
On a day-to-day basis, the Executive Chef designs menus taking into account guest counts, market trends, holidays, and cultural considerations. Pricing is harmonized closely with the FB and General Managers to ensure profitability. The role requires authentic culinary skill demonstrated through the direct oversight of food preparation methods, portion control, and quality garnishing. Procurement duties entail overseeing food supplies and kitchen equipment, managing inventories, and approving all incoming food products. The Chef collaborates with event directors on banquet planning and staffing requirements.
Member and Guest engagement forms a significant component of the role, requiring the Executive Chef to conduct daily table visits, solicit feedback, and act as a brand ambassador within the community. Hiring, training, and advancing kitchen personnel fall under the Chef’s leadership responsibilities, alongside enforcing company policies, scheduling, payroll management, and maintaining budgetary controls for costs. The Executive Chef is expected to ensure safe workplace practices and act promptly to resolve any safety issues.
Strategic use and management of the Point of Sale system, participation in inventory counts, and ensuring proper menu execution are fundamental tasks. The Executive Chef thrives on teamwork, engaging actively with peers and employees to deliver memorable dining experiences through warm welcomes, magic moments, and fond farewells. Problem-solving, multi-tasking, maintaining a neat professional appearance, and adherence to ClubCorp uniform standards are essential.
Ideal candidates bring a minimum of 3-5 years of executive chef experience, proficiency in kitchen supervision, quality and cost control, and comprehensive product knowledge. Educational requirements include a high school diploma or equivalent, with a college degree preferred. Food safety certifications such as a County Food Handlers Permit and ServSafe Food Handler Certification are mandatory. Candidates must be 18 years or older, legally authorized to work in the United States, and capable of working in variable temperature environments. Preferred qualifications include holding a bachelor’s degree or higher.
This role offers a dynamic and demanding work environment that rewards excellence, leadership, and innovation. The Executive Chef will be instrumental in upholding the club's culinary standards, financial goals, and reputation for superior service, making it an exceptional career opportunity for a seasoned culinary professional committed to elevating dining experiences in a distinguished private club setting.
This position of Executive Chef plays a pivotal role as the backbone of the kitchen operations within such a prestigious environment. Reporting directly to the General Manager or Food and Beverage (FB) Director, the Executive Chef is responsible for planning meals, supervising kitchen personnel, overseeing food procurement and inventory, and ensuring that food preparation is both economical and meets strict ClubCorp quality standards. The Executive Chef's role includes direct supervision of all kitchen staff and indirect supervision of banquet service personnel. Key responsibilities extend to menu planning, pricing strategy in collaboration with management, culinary quality control, sanitation compliance, and leadership of the food preparation department.
On a day-to-day basis, the Executive Chef designs menus taking into account guest counts, market trends, holidays, and cultural considerations. Pricing is harmonized closely with the FB and General Managers to ensure profitability. The role requires authentic culinary skill demonstrated through the direct oversight of food preparation methods, portion control, and quality garnishing. Procurement duties entail overseeing food supplies and kitchen equipment, managing inventories, and approving all incoming food products. The Chef collaborates with event directors on banquet planning and staffing requirements.
Member and Guest engagement forms a significant component of the role, requiring the Executive Chef to conduct daily table visits, solicit feedback, and act as a brand ambassador within the community. Hiring, training, and advancing kitchen personnel fall under the Chef’s leadership responsibilities, alongside enforcing company policies, scheduling, payroll management, and maintaining budgetary controls for costs. The Executive Chef is expected to ensure safe workplace practices and act promptly to resolve any safety issues.
Strategic use and management of the Point of Sale system, participation in inventory counts, and ensuring proper menu execution are fundamental tasks. The Executive Chef thrives on teamwork, engaging actively with peers and employees to deliver memorable dining experiences through warm welcomes, magic moments, and fond farewells. Problem-solving, multi-tasking, maintaining a neat professional appearance, and adherence to ClubCorp uniform standards are essential.
Ideal candidates bring a minimum of 3-5 years of executive chef experience, proficiency in kitchen supervision, quality and cost control, and comprehensive product knowledge. Educational requirements include a high school diploma or equivalent, with a college degree preferred. Food safety certifications such as a County Food Handlers Permit and ServSafe Food Handler Certification are mandatory. Candidates must be 18 years or older, legally authorized to work in the United States, and capable of working in variable temperature environments. Preferred qualifications include holding a bachelor’s degree or higher.
This role offers a dynamic and demanding work environment that rewards excellence, leadership, and innovation. The Executive Chef will be instrumental in upholding the club's culinary standards, financial goals, and reputation for superior service, making it an exceptional career opportunity for a seasoned culinary professional committed to elevating dining experiences in a distinguished private club setting.
Job Requirements
- 18 years or older
- legally authorized to work in the United States
- able to work in an environment with fluctuating temperatures
- food service license or certification such as ServSafe Food Handler Certification
- minimum 3-5 years executive chef experience
- high school diploma or equivalent
- County Food Handlers Permit
Job Qualifications
- Minimum 3-5 years executive chef experience including kitchen staff supervision
- knowledge of cost controls, product quality, and sanitation standards
- high school diploma or equivalent required
- college degree preferred
- County Food Handlers Permit
- ServSafe Food Handler Certification
- ability to effectively interact with Members and staff
- leadership and team management skills
- experience with payroll and inventory systems
- ability to manage budgets and cost accounts
- strong problem-solving skills
- capability to multitask in a fast-paced environment
- knowledge of health, sanitation, and licensing regulations
Job Duties
- Plan meals considering guest counts and marketing conditions
- assign menu prices collaborating with FB and General Managers
- oversee overall cooking methods and food quality
- procure and organize food supplies and kitchen equipment
- consult on banquet cooking and serving arrangements
- interact professionally with Members and Guests to solicit feedback and manage special requests
- interview, select, and hire kitchen personnel
- direct training, advancement, and promotion of kitchen staff
- implement and enforce company policies including discipline and substance abuse control
- schedule and adjust employee work hours and responsibilities
- manage payroll calculations
- maintain cost accounts and ensure menu pricing yields profit
- meet budget guidelines for food, labor, and miscellaneous costs
- ensure safe workplace practices and resolve safety issues
- participate in inventory counts and pricing
- manage Point of Sale system usage
- collaborate in delivering the three steps of service
- handle Member/Guest complaints promptly with service recovery
- perform additional duties as needed
- adhere to company policies and standards
- maintain ethical conduct and integrity
- promote safe working habits
- pursue personal and professional growth
- lead and motivate team members
- solve problems using all resources
- attend requested meetings and seminars
- multitask efficiently
- initiate daily team lineups
- maintain clean and proper uniform daily
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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