Executive Chef

Executive Chef

CHAPARRAL COUNTRY CLUB - 3.6

Palm Desert, CA Job Details Full-time $95,000 - $105,000 a year 7 hours ago Benefits Health insurance Dental insurance 401(k) Paid time off Vision insurance 401(k) matching Qualifications Vendor relationship building Teamwork Shift management Cost control Team development Production management Full Job Description Job Overview We are seeking a dynamic and passionate Executive Chef to lead our culinary team in delivering exceptional dining experiences. As the culinary visionary, you will oversee all aspects of food preparation, kitchen operations, and menu development, ensuring the highest standards of quality, safety, and service. Your leadership will inspire creativity and efficiency across the culinary department, fostering a vibrant team environment that thrives on excellence and innovation. This role offers an exciting opportunity to shape our culinary identity while maintaining a strong focus on guest satisfaction and operational excellence. This position is an excellent opportunity for a qualified Sous Chef to step up to the next level and set themselves up for future success. Lead a well-seasoned team with extensive tenure. Develop menus and make your mark on the operation while having a member-focused attitude. Interact with the Membership and make Member satisfaction your #1 priority; have a "can-do" attitude and an outgoing, accommodating personality. Chaparral Country Club is more than a private club; it's a community of 625 homes where every homeowner is a member. The club is seasonal, with the busy season from November until May. We do offer limited Summer hours, and we're closed the month of August. During the season, we're open for breakfast and lunch 7 days a week, and offer evening dining 6 nights a week. Food & Beverage volume: $1.3 million

Number of BOH Staff Supervised:

Up to 20 Banquet and Event volume 50% À la carte volume 50% Hiring Timeline Applications/Resumes accepted until July 20, 2026

First Interview:

End of July or beginning of

August Second Interview:

Mid to

End of August Candidate Hired:

No later than September 1, 2026, with a start date of no later than September 10, 2026 These dates may be accelerated. Responsibilities Lead and manage all kitchen operations, including food production, food safety, and sanitation standards, ensuring compliance with health regulations. Develop innovative menus that reflect current culinary trends while catering to diverse dietary needs and preferences. Supervise and mentor kitchen staff, including chefs, cooks, and support personnel, fostering a collaborative and motivated team environment. Oversee inventory control and food cost management to optimize resource utilization without compromising quality. Coordinate with catering and banquet departments to deliver seamless service for large events and special functions. Implement training programs focused on food handling, safety protocols, cooking techniques, and customer service excellence. Inventory & Purchasing control Vendor relationships Maintain high standards for food presentation, quality assurance, and timely delivery of all culinary offerings. Experience Extensive culinary experience with a strong background in fine dining environments. Proven supervisory experience managing kitchen teams in fast-paced settings. Demonstrated expertise in banquet operations, catering services, and large-scale event planning. In-depth knowledge of food production processes, inventory management, and food safety regulations. Experience with menu planning, shift management, and kitchen workflow optimization. Familiarity with dietary department procedures and accommodating special dietary requirements. Strong leadership skills with the ability to motivate teams and foster a positive work culture within the food industry. Join us if you're ready to lead a passionate culinary team dedicated to creating memorable dining experiences through innovative cuisine, exceptional service, and operational excellence! The ability to work independently and be proactive in managing the BOH operation. Experience in private clubs or hotels with both a la carte and banquet/catering experience.

Pay:

$95,000.00 - $105,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Health insurance Paid time off Vision insurance

Work Location:

In person