Executive Chef/Kitchen Manager

Position Overview

The Executive Chef is responsible for overseeing all culinary operations of the Club, including daily member lunch buffet, private banquets, special events, and other club functions. This position is responsible for menu development, food preparation, purchasing, inventory control, food cost management, kitchen sanitation, and supervision of a small culinary team.

The ideal candidate is a hands-on, service-oriented culinary professional who takes pride in preparing quality food, maintaining high standards, and creating a welcoming dining experience for Club members and their guests. The Executive Chef must be organized, dependable, and adaptable, with the ability to manage a smaller-volume kitchen efficiently while providing the flexibility and professionalism required for private club dining and banquet operations.

The Executive Chef works closely with Club management, event coordinators, and service staff to ensure that all food service operations reflect the standards, traditions, and expectations of the Club.

Essential Responsibilities

Culinary Operations

• Prepare and oversee the preparation of high-quality meals for weekly member luncheons, banquets, private parties, and special club events.
• Develop menus that reflect member preferences, seasonal ingredients, quality, and value.
• Maintain consistent food quality, presentation, portion sizes, and timely service.
• Personally participate in daily food preparation and service while providing leadership and direction to kitchen staff.
• Accommodate dietary restrictions, food allergies, and special requests with appropriate advance notice.
• Maintain recipes, production standards, and preparation procedures to ensure consistency.

Banquets & Special Events

• Coordinate menus and food production for banquets, private functions, meetings, and special club events up to 150 attendees
• Review banquet event orders to confirm guest counts, menus, dietary requirements, service times, and special instructions.
• Plan food preparation and staffing according to event schedules and anticipated attendance.
• Coordinate with event and service staff to ensure smooth execution and timely service.
• Adjust purchasing and production to accommodate fluctuations in event volume while minimizing waste and unnecessary expense.

Purchasing & Financial Management

• Manage food purchasing, receiving, storage, and inventory in accordance with Club standards and budgetary guidelines.
• Monitor food costs, portion control, product utilization, and waste.
• Prepare orders based on forecasted luncheon attendance, banquet bookings, and inventory on hand.
• Maintain appropriate vendor relationships and seek quality products at competitive prices.
• Work with Club management to establish and monitor culinary budgets and identify opportunities to improve efficiency without compromising quality.

Kitchen Leadership & Organization

• Supervise, train, and support kitchen employees to maintain consistent standards and a positive work environment.
• Organize daily production, prep lists, cleaning schedules, and kitchen responsibilities.
• Schedule culinary staff according to the Club's operating needs and event calendar.
• Maintain an organized kitchen and ensure that equipment and supplies are used responsibly.
• Communicate effectively with management and other departments regarding menus, staffing, event needs, and operational concerns.

Food Safety & Sanitation

• Maintain a clean, sanitary, and organized kitchen, storage areas, and food preparation spaces.
• Ensure compliance with applicable health regulations and food safety requirements.
• Maintain proper food storage, temperature controls, labeling, dating, and handling procedures.
• Monitor kitchen equipment and report maintenance or repair needs promptly.
• Promote safe work practices and ensure that all culinary employees follow established sanitation procedures.

Qualifications & Experience

• Previous experience as an Executive Chef, Head Chef, Sous Chef, or comparable culinary leadership position.
• Experience in a private club, country club, banquet facility, catering operation, or similar hospitality environment preferred.
• Strong culinary skills and knowledge of menu planning, food preparation, and presentation.
• Experience managing food purchasing, inventory, food costs, and kitchen operations.
• Ability to work hands-on in a smaller-volume kitchen while effectively supervising staff.
• Strong organizational, communication, leadership, and time-management skills.
• Professional demeanor and a genuine commitment to member satisfaction.
• Knowledge of food safety and sanitation standards.
• Culinary education and current food safety certification preferred, or as required by applicable regulations.

Work Schedule & Environment

The Executive Chef's schedule will be based on the Club's luncheon schedule, banquet calendar, and operational needs. Flexibility is required for scheduled private events, occasional evenings, weekends, and special functions.

This position is well suited to a chef who values a more personalized hospitality environment and enjoys balancing consistent member dining with occasional banquet and special-event service.

Performance Expectations

The Executive Chef will be evaluated on:

• Member satisfaction and consistency of food quality.
• Successful execution of weekly luncheons, banquets, and special events.
• Effective management of food costs, inventory, and waste.
• Appropriate staffing and efficient kitchen operations.
• Cleanliness, organization, and compliance with food safety standards.
• Professionalism, teamwork, reliability, and collaboration with Club management.

The Executive Chef is expected to take ownership of the Club's culinary operation and contribute to a positive, welcoming, and high-quality experience while maintaining sound financial and operational practices.

Pay: $55,000.00 - $65,000.00 per year

Benefits:

• Paid time off

Work Location: In person