Executive Chef – Private Club
Join our team as an Executive Chef to lead our kitchen operations across Grille Room dining, member events, a thriving function business, and a seasonal poolside cafe. You'll manage our $3.0M Food & Beverage department, delivering year-round events, rotating seasonal menus crafted from scratch, and catering functions from intimate gatherings to large, plated weddings.
Benefits
* Competitive base salary with performance-based bonus potential.
* Health and dental insurance (company covers 70% of premium and 50% of the candidate’s deductible).
* Retirement plan via Simple IRA alongside PTO, vacation, and sick leave.
* Attractive work schedule (5 days on, 2 days off), employee recognition programs, holiday parties, and additional company perks.
Responsibilities
* Oversee culinary operations, events, seasonal poolside operations, and off-site catering.
* Innovate and update menus and daily specials while catering to dietary restrictions.
* Manage budgeting, food and labor costs, inventory, and vendor relationships.
* Lead, train, and motivate kitchen staff to uphold high standards of quality, sanitation, and member satisfaction.
Qualifications
* Minimum of 2 years of Head Chef experience or 10+ years in diversified kitchen leadership roles (e.g., Chef de Cuisine, Sous Chef, and/or Banquet Chef).
* Culinary degree from an accredited institution and current certification in food safety.
* Proven expertise in delivering exceptional casual fine dining and banquet experiences with attention to detail.
* Strong leadership, budgeting, and communication skills with a demonstrated ability to drive team performance and member satisfaction.
Job ID: 154330
Salary: $105,000 - $115,000
Seniority level
Mid-Senior level
Employment type
Full-time
Job function
Management and Manufacturing
Industries
Staffing and Recruiting
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