Position Overview Role:

Executive Chef Reports To:

General Manager Salary Range:

$80,000 - $90,000 base salary (commensurate with experience)

Scope:

Oversees all culinary operations for a private club generating $1.5M in annual food and beverage revenue. This role manages a single, centralized main kitchen that services two distinct dining rooms, an outdoor patio, and a dedicated event center. Key Responsibilities Culinary & Multi-Venue Operations Manage logistical flow and food execution from one central main kitchen to simultaneously supply two dining rooms, an outdoor patio, and an event center. Create diverse, menus tailored to member preferences, ranging from casual patio fare to upscale dining room menus and large-scale banquet options. Maintain exceptional and consistent standards for flavor, temperature, and presentation across all four serving areas. Plan and execute high-volume catering, weddings, and member tournaments within the event center. Financial & Administrative Management Meet or exceed club financial goals for the $1.5M F&B operation, focusing on tight controls over food and labor costs. Manage daily food purchasing, inventory, and cost-control systems to maximize profitability without compromising club quality. Build, analyze, and present monthly departmental budgets and variance reports to the General Manager. Staff Leadership & Culture Hire, train, mentor, and supervise sous chefs, line cooks, pastry staff, and stewards. Build a positive, professional, and accountable kitchen culture that reduces turnover. Establish clear kitchen policies, sanitation guidelines, and safety standards (e.g., ServSafe compliance). Member Relations Interact directly with club members in dining rooms, on the patio, or at special functions to gather feedback and build relationships. Attend designated committee and management meetings to discuss culinary programs and financials.

Qualifications & Requirements Experience:

5 to 7+ years of progressive culinary experience, with at least 2 to 3 years operating as an Executive Chef or high-level Sous Chef in a similar $1.5M+ hospitality or private club environment.

Venue Track Record:

Proven experience managing multi-outlet or simultaneous banquet and à la carte execution from a single kitchen footprint.

Education:

Degree in Culinary Arts or formal hospitality management training preferred.

Certifications:

Valid ServSafe Food Protection Manager certification.

Core Skills:

Strong financial literacy (P&L tracking, food cost percentages), calm decision-making under high-pressure service environments, and exceptional interpersonal communication. Benefits & Perks Health & Dental Insurance (Designated waiting period applies) 401(k) Retirement Plan with Match (Designated waiting period applies)

HSA / HRA

Options (Designated waiting period applies) Paid Time Off (Designated waiting period applies)

Pay:

$80,000.00 - $90,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Food provided Health insurance Paid time off

Work Location:

In person