Head Chef

Head Chef

JEFFERSON LAKESIDE COUNTRY CLUB - 2.7

Richmond, VA Job Details Full-time 2 hours ago Benefits Health insurance Paid time off Vision insurance 401(k) matching Qualifications ServSafe Labor cost analysis Kitchen cost control Inventory tracking for food cost management Financial performance measurement ServSafe Food Manager Certification Menu costing Restaurant cost management Full Job Description Lakeside Park Club is a growing private club focused on delivering a welcoming, community centered experience for our members and guests. With over 1,100 members and a strong family oriented culture, our food and beverage program plays a central role in shaping the member experience. We are seeking an experienced, motivated, and creative Head Chef to lead all back of house culinary operations. This individual will be responsible for maintaining high standards in food quality, kitchen leadership, operational organization, cleanliness, and financial performance while continuing to elevate the club's dining experience. The ideal candidate is a strong leader who thrives in a fast paced hospitality environment, values teamwork and professionalism, and brings energy, creativity, and accountability to the kitchen. Essential Duties and Responsibilities Culinary Leadership & Food Quality Prepare and oversee high quality food production with consistent presentation and execution Develop seasonal menus, weekly features, and specialty offerings that align with member preferences and club standards Introduce creative food concepts, themed events, and limited time menu offerings Ensure consistency in food quality, recipes, portioning, and plating standards Maintain a clean, organized, and efficient kitchen environment Kitchen Operations Oversee all daily back of house operations including line execution, prep, banquets, and special events Lead culinary execution for member events, holidays, pool operations, banquets, and club functions Create and maintain prep lists, production schedules, and kitchen organization systems Ensure compliance with all food safety, sanitation, and health department regulations Maintain kitchen equipment and coordinate service or repairs when needed Staff Leadership & Development Supervise all kitchen staff including sous chefs, line cooks, prep cooks, dish staff, and seasonal employees Assist with hiring, onboarding, training, scheduling, and performance management Foster a positive, respectful, and team oriented kitchen culture Provide coaching and development opportunities to improve staff skills and consistency Promote accountability, professionalism, and communication throughout the kitchen team Maintain strong working relationships with the Events Manager, Food & Beverage Manager, and other department leaders to ensure smooth operations and successful event execution. Financial & Administrative Responsibilities Manage food purchasing, inventory, and vendor relationships Monitor food and labor costs to meet operational and financial goals Complete monthly inventory by the first of each month and assist with budgeting processes Minimize waste through proper ordering, storage, and production practices Maintain recipe documentation and standardized costing procedures Member Experience Maintain a professional and visible presence within the club Respond professionally and positively to member feedback Support the club's commitment to hospitality and service excellence Qualifications & Experience Minimum 5-7 years of professional culinary experience required Previous country club, resort, banquet, or hospitality experience preferred Proven leadership experience managing kitchen teams and operations Strong culinary skills with the ability to develop diverse and creative menus Must have strong knowledge of food costing, inventory management, and labor control, with the ability to monitor and maintain financial goals Strong organizational, multitasking, and time management abilities Ability to work effectively under pressure in a fast paced environment Excellent communication and leadership skills ServSafe Manager Certification required Ability to work flexible schedules including evenings, weekends, holidays, and peak seasonal periods Work Environment & Physical Demands This position operates primarily in a commercial kitchen environment with exposure to hot surfaces, sharp equipment, temperature extremes, and moderate to high noise levels.

Physical requirements include:

Standing and walking for extended periods Frequently lifting and carrying up to 50 pounds Reaching, bending, and repetitive hand movements Safely operating commercial kitchen equipment Working extended hours during busy seasons, holidays, and special events The Head Chef position regularly requires evenings, weekends, holidays, and hours beyond a standard 40 hour workweek based on operational needs. Compensation & Benefits Competitive salary based on experience Health insurance Dental insurance Vision insurance Paid time off Company matched 401(k) available Additional Expectations Maintain confidentiality regarding club operations, personnel, and financial information Demonstrate professionalism, accountability, and alignment with the culture and values of Lakeside Park Club Participate in ongoing professional development and training opportunities Support a collaborative and service focused work environment Equal Employment Opportunity Statement Lakeside Park Club is an Equal Opportunity Employer and provides equal employment opportunities to all employees and applicants without regard to race, color, religion, sex, sexual orientation, gender identity, pregnancy, age, national origin, disability, veteran status, or any other protected status under applicable federal, state, or local laws. The statements above are intended to describe the general nature and level of work being performed and are not intended to be an exhaustive list of all responsibilities, duties, and qualifications required. Lakeside Park Club reserves the right to modify or adjust the position as needed based on business and operational requirements.

Position Information Position Title:

Head Chef Department:

Food & Beverage Reports To:

Clubhouse Manager FLSA Status:

Exempt, Full-Time Salary Position Location:

In Person - Henrico, VA