Job Overview
Employment Type
Full-time
Compensation
Salary
Range $66,000.00 - $90,900.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
401(k)
Paid Time Off
Staff meal
Job Description
Holston Hills Country Club is a prestigious private golf club located in Knoxville, Tennessee. Renowned for its classic course design and exceptional member services, it provides a premier golfing and social experience for its members. The club is part of the McConnell Golf portfolio, an esteemed family-owned company recognized for operating some of the finest golf courses and country clubs in the United States. Holston Hills Country Club is committed to maintaining exceptional standards in all aspects of its operations, including its culinary services. As a McConnell Golf property, the club emphasizes excellence, integrity, and a welcoming community atmosphere.
The Executive Chef at Holston Hills Country Club will play a central role in upholding these high standards by overseeing all food and pastry production activities. This full-time position offers a competitive salary ranging between $70,000 and $80,000 annually, coupled with outstanding benefits such as medical, dental, vision, life insurance, 401(k), paid time off, and a daily complimentary staff meal. The Executive Chef’s responsibilities encompass managing food production for restaurants, banquet functions, and other outlets within the club.
This leadership role requires a hands-on approach to developing innovative menus, creating precise food purchase specifications, and standardizing recipes to maintain consistency and quality. The Executive Chef will supervise kitchen and pastry staff, ensuring the highest levels of professionalism and sanitation standards are achieved and maintained. In addition to managing daily operations, the role involves developing and monitoring food and labor budgets, ensuring cost-effective food preparation that meets financial goals without compromising quality.
The position demands collaboration with the Food and Beverage Director and other club leaders to craft exceptional dining experiences for members and guests. Whether planning menus for special events or managing everyday food service, the Executive Chef ensures that every detail from ingredient selection to final presentation reflects the club’s dedication to excellence. They will also play a critical role in staff recruitment, training, and professional development, fostering a motivated team that excels in culinary arts and guest service.
Safety and sanitation are paramount in this role. The Executive Chef is responsible for implementing rigorous safety training programs and maintaining compliance with health standards, including OSHA policies. By establishing cleaning schedules and safety protocols, the chef ensures a safe working environment for all kitchen employees.
Overall, the Executive Chef at Holston Hills Country Club is integral to delivering memorable dining experiences that complement the club’s exceptional recreational offerings. This opportunity is ideal for an experienced culinary professional with a passion for leadership, creativity, and maintaining the highest standards in food service within a prestigious and welcoming environment.
The Executive Chef at Holston Hills Country Club will play a central role in upholding these high standards by overseeing all food and pastry production activities. This full-time position offers a competitive salary ranging between $70,000 and $80,000 annually, coupled with outstanding benefits such as medical, dental, vision, life insurance, 401(k), paid time off, and a daily complimentary staff meal. The Executive Chef’s responsibilities encompass managing food production for restaurants, banquet functions, and other outlets within the club.
This leadership role requires a hands-on approach to developing innovative menus, creating precise food purchase specifications, and standardizing recipes to maintain consistency and quality. The Executive Chef will supervise kitchen and pastry staff, ensuring the highest levels of professionalism and sanitation standards are achieved and maintained. In addition to managing daily operations, the role involves developing and monitoring food and labor budgets, ensuring cost-effective food preparation that meets financial goals without compromising quality.
The position demands collaboration with the Food and Beverage Director and other club leaders to craft exceptional dining experiences for members and guests. Whether planning menus for special events or managing everyday food service, the Executive Chef ensures that every detail from ingredient selection to final presentation reflects the club’s dedication to excellence. They will also play a critical role in staff recruitment, training, and professional development, fostering a motivated team that excels in culinary arts and guest service.
Safety and sanitation are paramount in this role. The Executive Chef is responsible for implementing rigorous safety training programs and maintaining compliance with health standards, including OSHA policies. By establishing cleaning schedules and safety protocols, the chef ensures a safe working environment for all kitchen employees.
Overall, the Executive Chef at Holston Hills Country Club is integral to delivering memorable dining experiences that complement the club’s exceptional recreational offerings. This opportunity is ideal for an experienced culinary professional with a passion for leadership, creativity, and maintaining the highest standards in food service within a prestigious and welcoming environment.
Job Requirements
- Education in culinary arts or hospitality management or equivalent experience
- minimum eight years food production and management experience or 15 years relevant experience
- certification from recognized professional culinary association
- food safety certification
- physical ability to stand for long periods and perform tasks involving walking, climbing, balancing, stooping, kneeling, crouching, bending, stretching, twisting, and lifting up to 50 pounds
- ability to work in hot, humid, and noisy environments
- good communication and interpersonal skills
- ability to manage budgets and food production costs
- strong knowledge of sanitation and safety regulations
- capability to lead and motivate a team
Job Qualifications
- Degree in Culinary Arts or Hospitality Management and eight years food production and management experience, or 15 years relevant experience
- exceptional cooking skills
- ability to plan and monitor food production costs
- experience developing menus and food purchase specifications
- knowledge of food quality and sanitation standards
- ability to pair wine and food and develop wine list
- certification from American Culinary Association or similar
- food safety certification
- strong leadership and management skills
- knowledge of emergency response procedures
Job Duties
- Hire, train, supervise, schedule and evaluate management staff in food and pastry production
- plan menus with Food and Beverage Director for all food outlets and special events
- schedule and coordinate chefs, cooks and kitchen employees to ensure economical and technically correct food preparation within budgeted labor goals
- approve requisition of products and food supplies
- maintain sanitation, cleanliness and safety standards in all kitchen areas
- establish controls to minimize food and supply waste and theft
- implement training for safety, sanitation and accident prevention
- develop standard recipes and portion control to assure consistency and minimize food costs
- prepare budget data and monitor financial results to meet goals
- attend food and beverage staff and management meetings
- consult with banquet and event staff on food production for special events
- supervise skilled cooking tasks
- evaluate food quality
- interact with food and beverage managers to exceed member and guest expectations
- plan and manage employee meal program
- develop and update policies and procedures
- recruit, evaluate, coach, reward and discipline kitchen staff
- recommend compensation rates
- maintain cleaning and maintenance schedules
- provide training and development opportunities
- ensure kitchen attendance at service meetings
- motivate and develop staff through cross-training and promotion
- visit dining areas to welcome members
- host taste panels
- review and approve product purchase specifications
- establish buffet presentations
- maintain presence during peak times
- implement safety training and OSHA compliance
- follow sanitation and personal hygiene standards
- undertake special projects assigned by Food and Beverage Director or General Manager
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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