Executive Chef

Job Title: Executive Chef

Position Summary

Louisville Boat Club is seeking an experienced, hands-on Executive Chef to lead all culinary operations at our private membership club.

The Executive Chef serves as the culinary department head and is responsible for delivering exceptional dining experiences while maintaining strong financial controls, operational efficiency, food quality, and staff accountability.

The ideal candidate is a proven leader who takes ownership of the kitchen, communicates effectively, understands the expectations of private club membership, and balances culinary creativity with sound business practices.

This position requires a visible, engaged leader who is equally comfortable developing menus, managing budgets, mentoring employees, and actively participating in daily kitchen operations.

Essential Duties and Responsibilities

Culinary Leadership & Menu Development

• Direct all culinary operations, including à la carte dining, banquets, special events, holiday functions, and Club programming.
• Develop seasonal, innovative, and financially responsible menus that reflect member preferences and Club standards.
• Establish and maintain standardized recipes, portion controls, plating specifications, and accurate menu costing.
• Ensure consistency in food quality, presentation, taste, and timeliness across all dining outlets.
• Evaluate menu performance and make recommendations based on member feedback, food costs, and profitability.
• Collaborate with the GM and management team on menu changes, pricing, and special culinary initiatives.

Financial Management & Cost Control

• Assume responsibility for culinary departmental financial performance, including food cost, labor cost, purchasing, inventory, and waste management.
• Develop and manage departmental budgets in collaboration with the GM and Controller.
• Monitor food and labor costs weekly and implement corrective measures when necessary.
• Maintain accurate inventory records and conduct regular physical inventories in accordance with Club procedures.
• Ensure invoices are reviewed, properly coded, and submitted promptly for processing.
• Negotiate and manage vendor relationships to ensure competitive pricing, product quality, and dependable service.
• Maintain effective purchasing controls and minimize waste, spoilage, and unnecessary expenditures.
• Participate in monthly financial reviews and provide explanations for significant budget variances.

Staff Leadership & Accountability

• Recruit, train, schedule, supervise, and evaluate all culinary employees.
• Establish clear performance expectations and hold employees accountable for quality, productivity, attendance, and professional conduct.
• Maintain appropriate staffing levels based on business volume, reservations, and scheduled events.
• Develop employees through ongoing training, coaching, and professional development.
• Address employee performance concerns promptly and professionally in coordination with the GM and HR.
• Foster a positive, respectful, and productive work environment.
• Ensure appropriate kitchen leadership and coverage during the Executive Chef's absence.

Daily Operations & Communication

• Maintain a consistent, visible, and hands-on presence in culinary operations.
• Establish a work schedule that supports business demands, including peak dining periods, weekends, holidays, and major Club events.
• Coordinate scheduling expectations and planned absences with the General Manager.
• Maintain timely and professional communication with the GM, management team, and other departments.
• Proactively communicate staffing shortages, equipment failures, product shortages, member concerns, and other operational challenges.
• Attend scheduled management meetings and participate in departmental planning.
• Ensure the kitchen is properly prepared, staffed, and organized for each service period.
• Maintain accountability for operational performance even when duties are delegated to subordinate employees.

Member Experience & Service Standards

• Deliver a consistently high-quality dining experience that reflects the standards and traditions of Louisville Boat Club.
• Respond professionally and constructively to member feedback, concerns, and special requests.
• Accommodate dietary restrictions and food allergies in accordance with established food safety procedures.
• Work collaboratively with front-of-house management to ensure timely service and consistent communication.
• Maintain a professional presence and build positive relationships with members and staff.
• Identify opportunities to improve member satisfaction, dining participation, and culinary programming.

Banquets & Special Events

• Collaborate with the Banquet Director and management team to plan and execute private events, weddings, holiday functions, and Club-sponsored activities.
• Develop banquet menus and accurate event food-cost projections.
• Ensure appropriate staffing, preparation, production, and execution for all events.
• Participate in event planning meetings and review banquet event orders in advance.
• Coordinate with front-of-house leadership to ensure seamless event execution.
• Evaluate event performance, food costs, and opportunities for improvement.

Food Safety, Sanitation & Facility Management

• Ensure compliance with all applicable health department regulations and food safety requirements.
• Maintain rigorous standards for sanitation, food storage, labeling, temperature control, and cleanliness.
• Ensure required food safety certifications are maintained.
• Conduct regular kitchen inspections and correct deficiencies promptly.
• Oversee proper use, cleaning, and preventative maintenance of kitchen equipment.
• Report equipment concerns and maintenance needs promptly.

Performance Expectations

The Executive Chef will be evaluated on the following:

• Consistency of food quality, presentation, and member satisfaction.
• Achievement of approved food cost and labor cost targets.
• Adherence to departmental budgets and purchasing procedures.
• Employee retention, development, scheduling, and accountability.
• Successful execution of daily dining operations and special events.
• Timely communication, responsiveness, and collaboration with management.
• Compliance with sanitation and food safety standards.
• Demonstrated leadership, initiative, and ownership of departmental results.

Performance will be reviewed at approximately 30, 60, and 90 days following employment and periodically thereafter.

Qualifications

• Minimum of 10 years of progressive culinary experience, including significant supervisory or executive kitchen leadership experience.
• Private club, country club, resort, hotel, or comparable high-volume hospitality experience strongly preferred.
• Demonstrated ability to manage food costs, labor budgets, purchasing, and inventory.
• Strong leadership, organizational, and interpersonal skills.
• Proficiency in menu costing, kitchen scheduling, and culinary financial reporting.
• Advanced knowledge of food safety and sanitation practices.
• Culinary degree or equivalent professional experience preferred.
• Ability to work a flexible schedule, including evenings, weekends, holidays, and major events.
• Ability to meet the physical demands of a professional kitchen environment, with or without reasonable accommodation.
• Strong written and verbal communication skills.

Work Schedule & Professional Expectations

This is a full-time executive management position requiring flexibility based on Club operations.

The Executive Chef is expected to work the hours necessary to fulfill departmental responsibilities, which may include 50 or more hours during periods of increased business activity.

The position requires on-site leadership, particularly during critical service periods and major events. Work schedules, time off, and operational coverage must be coordinated with the General Manager.

Compensation & Benefits

• Annual salary: $75,000–$85,000, based on qualifications and experience.
• Eligibility for an annual performance incentive of up to $10,000, subject to a separately established incentive plan.
• Health, dental, and vision insurance, subject to plan eligibility.
• Paid time off in accordance with Club policy.
• Additional benefits as outlined in the Club's employee benefit programs.

Louisville Boat Club reserves the right to modify job duties and responsibilities based on operational needs. This job description does not constitute an employment contract.

Job Type: Full-time

Pay: $75,000.00 - $85,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience:

• Culinary: 10 years (Required)

License/Certification:

• ServSafe Certification (Required)

Work Location: In person