Executive Chef

The Executive Chef role is a pivotal position within a prestigious private club known for its commitment to providing members and guests with an exceptional dining experience. This club operates as an upscale dining and social venue, catering to a discerning clientele who appreciate high-quality culinary offerings and impeccable service standards. The club prides itself on creating a welcoming and memorable atmosphere through exceptional food, innovative menus, and professional hospitality. Our Executive Chef is entrusted with upholding these values while leading the culinary team to new heights of excellence.

As the Executive Chef, you will be responsible for all culinary operations within the club. This includes overseeing menu development, ensuring inventory accuracy, controlling food costs, and maintaining the highest standards of food quality and presentation. You will play a key role in crafting menus for two weekly dinner services, weekly specials that excite and delight members, and a variety of catering and special events such as weddings, banquets, and private functions. Your creativity and leadership will be essential in maintaining the club’s culinary identity while also introducing fresh, seasonal dishes that reflect the latest dining trends and member preferences.

This full-time position requires a leader who excels in managing kitchen operations, from prep through to final service and clean-up, while fostering a professional and collaborative team environment. You will recruit, train, and mentor culinary staff, ensuring skill development and alignment with the club’s high standards. Strong operational management skills are necessary to manage schedules effectively and enforce standardized recipes, portion controls, and plating procedures.

Financial acumen is equally important for this role. You will be charged with managing food and labor costs to align with budget goals, monitoring inventory, ordering supplies, and minimizing waste through efficient purchasing strategies. Your partnership with club management will ensure culinary programs are cost-effective and meet the evolving needs of club members.

In addition to regular dinner services, you will lead the culinary execution of catering and special event menus, working closely with the Events and Banquet team to produce seamless and personalized service experiences. Flexibility to adapt menus and service styles based on client preferences and budget restrictions is key to sustaining member satisfaction.

The ideal candidate brings a minimum of five years of experience as an Executive or Sous Chef, preferably within a private club, resort, or upscale dining environment. Leadership, communication, and organizational skills are critical, alongside a solid understanding of current culinary trends, local sourcing, and farm-to-table practices. A culinary degree or equivalent certification is preferred, with ServSafe or a similar food safety certification required to uphold health and safety standards.

The role demands flexibility with scheduling, including evenings, weekends, and holidays, reflective of the dynamic needs of the club’s event calendar. The kitchen environment is active and physically engaging, requiring standing for extended periods and occasional lifting.

Compensation is competitive and commensurate with experience, with a comprehensive benefits package that includes health, dental, and vision insurance, paid time off, professional development opportunities, and membership dining privileges. This opportunity is ideal for a culinary professional eager to lead, innovate, and contribute to a distinguished private club’s culinary success.