Executive Chef

An exceptional group of exclusive country clubs nationwide is looking for an accomplished culinary leader.

• Lead all culinary operations, including à la carte dining, member events, and banquets, with a hands-on presence in daily execution.

• Develop creative menus while maintaining consistent recipes, presentation, quality, and memorable dining experiences.

• Manage budgeting, forecasting, food and labor costs, purchasing, inventory, and overall financial performance.

• Hire, train, develop, and lead a high-performing culinary team through a respectful, team-focused leadership style.

• Maintain efficient purchasing, ordering, and menu engineering strategies to maximize profitability.

• Partner across departments to deliver exceptional service and consistently exceed member and guest expectations.

• Strengthen a positive, collaborative culture while serving as an ambassador for the culinary team.

• 2+ years as an Executive Chef or 5+ years as a Sous Chef in high-volume culinary operations.

• Proven leadership of culinary teams and multiple dining outlets, including restaurants and banquets.

• Strong menu development, food quality, and high-volume production expertise.

• Demonstrated ability to recruit, develop, motivate, and retain high-performing teams.

• Strong financial acumen, including labor, budgeting, purchasing, inventory, and expense control.

• Confident, visible leader with strong communication, organization, and cross-functional collaboration skills.

• Creative, adaptable, service-focused, and composed in high-pressure environments.

• Proficient with Microsoft Office, payroll, POS, purchasing, and inventory systems.

• English/Spanish bilingual skills a plus.

• $85,000 - $95,000 base salary plus full compliment of benefits