Executive Chef

Savannah, GA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $67,500.00 - $93,000.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development opportunities

Paid holidays

Meal allowance

Job Description

Palmetto Hall is a premier private club located on the picturesque Hilton Head Island, renowned for its exceptional golf, dining, and hospitality experiences. As part of the Heritage Golf Group, the club is deeply committed to providing outstanding service and creating memorable moments for its members and guests. The culture at Palmetto Hall emphasizes teamwork, excellence, and continuous professional growth, making it a sought-after destination for both leisure and professional engagement in the hospitality industry. The club's dedication to quality and member satisfaction positions it as a leader among private clubs in the region, offering elite amenities and a welcoming atmosphere for its community.

Palmetto Hall is currently seeking an experienced and passionate Executive Chef to take the helm of all culinary operations within the club. This leadership role involves overseeing kitchen functions, developing innovative and seasonal menus, ensuring the highest food quality and consistency, managing budgeting and costs, and leading the kitchen team to deliver outstanding dining and banquet experiences. The Executive Chef will be responsible not only for the culinary excellence but also for maintaining strict compliance with food safety and sanitation standards. This position requires collaboration with club leadership to align culinary programs with member events and promotions, all while fostering a professional and positive kitchen environment. The role demands a dynamic and strategic leader who can balance creativity with operational discipline to elevate Palmetto Hall's culinary reputation and enhance overall member satisfaction.

Job Requirements

Minimum of 5 years of progressive culinary leadership experience
proven experience managing food and labor costs
strong leadership and team development skills
knowledge of food safety and sanitation
ability to work in a fast-paced environment
culinary degree preferred but not required
flexible schedule including evenings, weekends, and holidays

Job Qualifications

Minimum of 5 years of progressive culinary leadership experience, preferably in a private club, resort, hotel, or upscale restaurant environment
proven experience managing food and labor costs
strong leadership, coaching, and team development skills
knowledge of food safety, sanitation, and kitchen operations
ability to thrive in a fast-paced, service-focused environment
culinary degree preferred but not required
flexible schedule including evenings, weekends, and holidays as needed

Job Duties

Lead and manage all culinary operations for member dining, banquets, golf events, and special functions
develop seasonal menus, daily features, and special event offerings
recruit, train, mentor, and supervise kitchen team members
ensure consistent food quality, presentation, and execution across all dining outlets
manage food and labor costs to meet budget goals
oversee purchasing, inventory management, and vendor relationships
maintain compliance with all local, state, and federal food safety and sanitation regulations
create production schedules and staffing plans based on business levels
collaborate with club leadership on member events, promotions, and dining initiatives
foster a positive, professional, and team-oriented kitchen culture
monitor equipment maintenance and kitchen cleanliness standards
ensure a safe work environment and adherence to all company policies and procedures