Executive Chef Multi-Unit Club & Banquet Operations
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $62,000.00 - $72,500.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
meal discounts
Paid holidays
Professional development opportunities
Job Description
Wildwood Country Club, established in 1953, is a prestigious, traditional full-service club located in Louisville, KY. The club boasts two distinct clubhouses; one features comprehensive banquet facilities including a 320-seat ballroom and three smaller venues, making it a sought-after location for numerous private and corporate events such as weddings. The second clubhouse is exclusive to members and includes a bar, restaurant, outdoor patio, and pool bar. The club offers a dynamic mix of golf and social events throughout the year, creating a vibrant and engaging community for its members.
The position available is for the Head/Executive Chef, a critical leadership role responsible for overseeing kitchen operations across both clubhouses and all events. This full-time role offers a competitive salary range from $62,000 to $72,500 annually. The successful candidate will manage a diverse culinary team, including line cooks, prep cooks, and sous chefs, ensuring that all food service operations run smoothly and efficiently with high standards of quality and safety.
The Head/Executive Chef will lead the planning and execution of menus that align with the club's traditional yet innovative culinary vision. This includes staying abreast of culinary trends and incorporating new techniques and ingredients into menu planning to satisfy the varied tastes of banquet clients and members alike. Budget management is a key responsibility, involving ingredient sourcing, controlling food costs, monitoring inventory levels, and minimizing waste while maintaining excellence in food quality and presentation.
Ensuring compliance with health and safety regulations is essential, including the enforcement of strict food safety procedures and attainment of certifications such as ServSafe. The chef will also conduct regular staff evaluations to promote a positive work environment and professional growth among kitchen personnel. The role demands a high level of culinary skill coupled with hands-on experience in kitchen management and administration to successfully meet the operational demands of this traditional country club setting.
The position available is for the Head/Executive Chef, a critical leadership role responsible for overseeing kitchen operations across both clubhouses and all events. This full-time role offers a competitive salary range from $62,000 to $72,500 annually. The successful candidate will manage a diverse culinary team, including line cooks, prep cooks, and sous chefs, ensuring that all food service operations run smoothly and efficiently with high standards of quality and safety.
The Head/Executive Chef will lead the planning and execution of menus that align with the club's traditional yet innovative culinary vision. This includes staying abreast of culinary trends and incorporating new techniques and ingredients into menu planning to satisfy the varied tastes of banquet clients and members alike. Budget management is a key responsibility, involving ingredient sourcing, controlling food costs, monitoring inventory levels, and minimizing waste while maintaining excellence in food quality and presentation.
Ensuring compliance with health and safety regulations is essential, including the enforcement of strict food safety procedures and attainment of certifications such as ServSafe. The chef will also conduct regular staff evaluations to promote a positive work environment and professional growth among kitchen personnel. The role demands a high level of culinary skill coupled with hands-on experience in kitchen management and administration to successfully meet the operational demands of this traditional country club setting.
Job Requirements
- High school diploma or equivalent
- Culinary degree preferred
- Minimum of 5 years experience in a professional kitchen environment
- Prior management experience in food service operations
- Ability to work flexible hours including weekends and holidays
- Excellent leadership and interpersonal skills
- Must obtain ServSafe certification or equivalent
Job Qualifications
- Proven experience as an executive or head chef in a similar environment
- Culinary degree or equivalent certification
- Strong leadership and team management skills
- Expertise in menu development and culinary innovation
- Knowledge of food safety standards and certification such as ServSafe
- Experience in budget management and cost control
- Excellent communication and organizational skills
Job Duties
- Lead and manage kitchen staff including line cooks, prep cooks, and sous chefs
- Oversee kitchen operations including scheduling, inventory, and daily prep
- Ensure compliance with health and safety regulations
- Conduct regular staff evaluations and provide feedback
- Design and develop innovative menus reflecting the club’s concept and banquet client needs
- Oversee food preparation and presentation to maintain high culinary standards
- Manage kitchen budgets, monitor and control food costs, and minimize waste
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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