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COREcruitment
Executive Chef
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Scorecard
Based on Ohio data
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What they do
An Executive Chef holds a position at the very top of the kitchen management structure. Executive chefs are often responsible for the operation of multiple outlets of food service. Usually larger establishments have an executive chef, and it is primarily for a management role rather than manual cooking.
$81,027 / year median in Ohio
-3% projected decline
Job Description
Executive Chef Location:
Reminderville, Ohio Salary:
$90,000-$100,000 +Benefits Employment:
Full-Time Executive Chef - Private Golf Club I'm currently hiring on behalf of a leading golf and hospitality brand for an experienced Executive Chef to lead the culinary operation at one of their private golf clubs. The Role The Executive Chef will oversee all culinary operations, leading the kitchen team while delivering a high-quality dining experience for members and guests. This is a hands-on leadership role covering daily dining, private events, banquets and club functions. Key Responsibilities- Lead, mentor and develop the culinary team.
- Oversee all kitchen operations, ensuring consistency and quality.
- Create and execute menus across daily dining, banquets, events and special functions.
- Manage food, labor and operating costs to achieve financial targets.
- Recruit, train and retain culinary staff.
- Maintain high standards of food safety, sanitation and cleanliness.
- Work closely with the General Manager and Food & Beverage leadership.
- Monitor member and guest feedback and continuously improve the culinary offering.
- Manage purchasing, inventory and vendor relationships.
- Ensure the kitchen operates efficiently while maintaining exceptional service standards. Ideal Candidate
- Proven experience as an Executive Chef, Chef de Cuisine or senior culinary leader.
- Private club, golf, resort or upscale hospitality experience preferred.
- Strong leadership and team-development skills.
- Experience managing food and labor costs.
- Strong menu development and banquet/event experience.
- Excellent organizational and communication skills.
- Culinary degree or formal culinary training preferred.
- ServSafe certification or equivalent food-safety qualification preferred.