Executive Chef - Kent Country Club, Grand Rapids, MI

Kent Country Club, located in Grand Rapids, Michigan, is a prestigious private club renowned for its historic Donald Ross-designed golf course and superior member experience. The club offers an array of elite amenities including multiple dining venues, social events, and outstanding family-friendly activities. The unique no-tee time policy adds a relaxed yet competitive aspect to the golfing experience while maintaining championship-level course conditions throughout the season. Members have access to diverse dining options like the Kent Room, East Room, Champion’s Bar, 18th Bar, and the Main Dining Room, each providing a blend of classic and contemporary settings with beautiful golf course views. Family amenities include a state-of-the-art aquatics center with a zero-entry pool, lap swim options, and a Junior Swim Team, complemented by a poolside café that operates throughout the summer. The club also regularly hosts junior programs and seasonal events, fostering a welcoming environment that serves as a "home away from home" for its members and their guests. Situated near Grand Rapids' vibrant cultural and recreational hub, the club offers members the tranquility of a private country club combined with easy access to the city’s arts, dining, and outdoor amenities, making it a highly desirable destination for luxury leisure and socializing.

The Executive Chef (EC) position at Kent Country Club is a premier leadership role requiring a dynamic and highly motivated culinary professional to spearhead the club’s food and beverage program. This role is critical in elevating the overall dining experience for the exclusive membership by delivering consistently high-quality cuisine across both à la carte and banquet services. The EC will collaborate closely with the leadership team to shape the culinary vision, maintain operational standards, and foster member engagement, embodying a hands-on leadership style while nurturing a culture of open communication, trust, and mutual respect. Charged with overseeing three kitchens and five food and beverage outlets, the Executive Chef must ensure quality, consistency, cost controls, and food safety while developing and mentoring a strong culinary team of 15 direct and indirect reports. Responsibilities include menu development, food purchasing, recipe standardization, quality control, and innovating seasonal menus that balance creativity with member preferences. The role demands a leader who is both approachable and composed, capable of inspiring the kitchen team, promoting a culture of accountability, and actively engaging with members to understand their dining needs and feedback. The Executive Chef also plays a pivotal role in financial management of the F&B operations, including budgeting, labor cost control, vendor relationships, and leveraging technology for efficiency. The position offers a competitive salary aligned with qualifications and experience, along with an excellent bonus and benefits package including club association membership, reflecting the club’s commitment to attracting top culinary talent ready to lead, innovate, and enhance the Kent Country Club dining experience to new heights.