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Executive Chef
Job
PGA of America
Belvidere, NJ (In Person)
Full-Time
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Job Description
Overview We are seeking a talented and visionary Executive Chef to oversee the culinary operations at Apple Mountain Country Club. This role plays a vital part in delivering outstanding dining experiences for our members and guests. The Executive Chef will lead all kitchen operations, including cooking, managing food quality, and team management, while fostering a culture of creativity and precision that reflects our club's commitment to elevated cuisine and exceptional service. Experience Required Bachelor's Degree or Culinary Arts Certification preferred. Minimum 4 years of progressive culinary leadership experience . Strong knowledge of culinary techniques, kitchen operations, and food safety regulations. Demonstrated creativity in menu development and plating presentation. Excellent leadership, organization, and communication skills. Ability to work in a fast-paced environment while maintaining composure and attention to detail. Proficiency in Microsoft Office and kitchen management systems. ServSafe Certification or equivalent required. Flexibility to work extended hours, including evenings, weekends, and holidays. Ability to stand, walk, and work in a high-temperature environment for extended periods. Ability to lift, carry, and push up to 50 pounds. Must possess tasting ability and respond to visual, tactile, and auditory cues. Manual dexterity required for operating kitchen equipment. Essential Responsibilities Work as head chef managing the kitchen, upholding the highest standards of excellence, consistency, and presentation in every dining outlet. Ensure all guests receive exceptional service through precise execution, professionalism, and attention to detail that aligns with our brand standards. Manage all kitchen operations, including food preparation, production, and service, to maintain efficiency and quality control. Uphold all food safety and sanitation standards, ensuring compliance with local and state regulations. Manage labor costs, food costs, and inventory control to meet budgetary goals while maintaining superior product standards. Recruit, train, and mentor kitchen staff, fostering a culture of teamwork, creativity, and continuous professional development. Support the development and documentation of standardized recipes, ensuring consistency in quality and presentation across all outlets. Conduct regular inspections of kitchen areas and equipment, ensuring cleanliness, functionality, and adherence to health and safety policies. Partner with Bar and Operations leadership teams to coordinate menus and special events that elevate guest experience. Maintain strong vendor relationships, ensuring the sourcing of high-quality ingredients and negotiating favorable pricing. Lead by example in professionalism, communication, and collaboration with front-of-house teams to ensure seamless service. Perform additional duties as assigned to support the culinary and club operations.