Executive Chef

We are seeking an experienced and creative Executive Chef to join our prestigious private club. The ideal candidate will possess a passion for culinary excellence and a proven history in managing high-end kitchen operations, preferably from a private club, hotel, or resort. This role is responsible for the overall culinary experience, ensuring the highest standards of food quality and service. The Executive Chef will also manage and develop a team of skilled chefs and kitchen team.

Our Food and Beverage department operates year-round, offering a dynamic calendar of events tailored for our members. Our culinary team takes pride in providing seasonal menu rotations for a la carte dining, crafted meticulously in a scratch kitchen. Additionally, we boast a robust function business that caters to various gatherings, from small, intimate affairs to grand, plated weddings and expensive off-site events.

Responsibilities

• Oversee the day-to-day operations of the kitchen, including menu planning, food preparation, and presentation.
• Ensure that all dishes are prepared to the highest standards of quality and consistency.
• Develop creative menus using fresh, seasonal ingredients that cater to a diverse membership base.
• Manage and motivate a team of chefs and kitchen staff to maintain a positive work environment and elevated levels of performance.
• Train and mentor junior chefs in culinary techniques and best practices.
• Monitor inventory levels, order supplies, and manage food costs while maintaining quality standards.
• Maintain a clean, organized, and safe working environment in the kitchen.
• Collaborate with other departments to provide exceptional service and ensure member satisfaction.
• Stay updated on industry trends and incorporate new techniques and ingredients into menus.

Qualifications

• At least 5 - 7 years of experience as an Executive Chef, preferably in a private club or high-end private club, hotel, resort, or restaurant setting.
• Deep-rooted success working in both a la carte dining and event/banquet settings simultaneously.
• A culinary degree from an accredited institution is preferred.
• Knowledge of current food safety, sanitation, and hygiene regulations.
• Strong leadership skills with the ability to motivate and develop a team of professionals.
• Highly creative with a passion for creating delicious and aesthetically pleasing dishes.
• Experience managing food costs, inventory, and ordering supplies.
• Excellent communication and people skills to effectively work with other departments and communicate with members.
• Ability to work in a demanding environment and oversee multiple tasks simultaneously.

Salary and Benefits

• Competitive Base Salary
• Medical and Dental Insurance
• LTD, Life Ins., and ADD Insurance
• PTO and Paid Sick Time
• PFML