Position Summary We are seeking an accomplished, hospitality-driven Executive Chef to lead the culinary program for a premier private lifestyle community. The ideal candidate is a sophisticated, hands-on culinary professional who understands that exceptional food, presentation, service, and hospitality work together to create an outstanding member experience. This position requires a well-rounded culinary leader with significant experience across both Front and Back of House operations. We are seeking someone with a diverse culinary background—not a chef who has specialized in only one area—and a passion for creating elevated, memorable dining experiences. A true culinary professional and hospitality leader who can move comfortably between the kitchen, dining room, events, and leadership responsibilities—and who is passionate about delivering an elevated experience for members and guests. Key Responsibilities Lead all culinary operations, including menu development, food preparation, service, purchasing, inventory, food and labor costs, and kitchen standards. Create innovative, seasonal menus representing a wide variety of cuisines, cooking styles, and techniques. Maintain exceptional standards for flavor, quality, consistency, and artisan-style plate presentation. Provide hands-on culinary leadership and remain actively involved in kitchen operations. Partner closely with Front of House leadership to ensure seamless, elevated dining service. Develop and mentor a talented culinary team while fostering a professional, positive kitchen culture. Oversee culinary execution for member events, private functions, special dinners, and other culinary experiences. Maintain the highest standards for sanitation, organization, food safety, and operational efficiency. Engage professionally with members and guests and contribute to a culture centered on exceptional hospitality. Qualifications & Experience 15-20 years of progressive culinary management experience, preferably in luxury hospitality, private clubs, resorts, or upscale dining environments. Significant experience in both Front of House and Back of House operations. A diverse culinary background with experience as a Sous Chef and Executive Chef, as well as meaningful experience in pastry/baking and desserts. Strong knowledge of multiple cuisines, cooking techniques, and culinary styles. Demonstrated ability to create sophisticated dishes with exceptional presentation and attention to detail. Strong leadership, communication, organizational, financial, and team-development skills. Culinary degree or formal culinary training preferred. Selection Process Final candidates should be prepared to provide professional working references and participate in a Chef's Table cooking evaluation to demonstrate culinary technique, creativity, presentation, and overall approach to the culinary experience.

Pay:

$100,000.00 - $115,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Health insurance Vision insurance

Work Location:

In person