Our client, a prestigious, well-established private golf club is seeking an experienced and highly accomplished Executive Chef to lead its culinary operation. This is an excellent opportunity for a creative, hands-on culinary professional who understands the unique expectations of private-club dining and takes pride in delivering exceptional food, service, and member experiences. The Executive Chef will oversee all culinary operations, including daily club dining, banquets, weddings, tournaments, private events, and special member functions. The ideal candidate will combine strong culinary expertise with proven leadership, financial discipline, and a passion for hospitality. What We're Looking For The successful candidate will be a hands-on culinary leader who can balance creativity with operational discipline. You should have a genuine passion for hospitality, an eye for detail, and the ability to build a strong kitchen culture while consistently exceeding member expectations. Experience working within a private club environment and an understanding of the importance of discretion, professionalism, and personalized member service are highly valued. Lead and manage all culinary operations throughout the club. Develop innovative, seasonal menus that appeal to a sophisticated private-club membership. Maintain consistently high standards for food quality, presentation, taste, and service. Oversee banquet, à la carte, golf tournament, special-event, and private-party dining. Create schedules and manage staffing levels based on business demands and events. Manage food and labor costs while maintaining quality and member satisfaction. Ensure compliance with all health, sanitation, food-safety, and club standards. Monitor inventory, purchasing, portion control, waste, and kitchen organization. Stay current with culinary trends and introduce new concepts and menu offerings. 5+ years of experience as an Executive Chef Experience in a private country club, golf club, luxury hotel, resort, or upscale restaurant strongly preferred. Proven experience managing and developing culinary teams. Strong knowledge of contemporary American cuisine and current culinary trends. Experience with high-volume banquets, weddings, tournaments, and private events. Strong understanding of food cost, labor cost, purchasing, inventory, and kitchen financial management. Compensation & Benefits Competitive base salary of $140k - $160k Medical, dental, and vision benefits 401k with strong company match Employee dining and club privileges Off during winter months (still paid as it's a salaried position) Opportunity to lead a high-profile culinary operation Collaborative leadership environment #IND2