EXECUTIVE CHEF

Position SummaryThe Executive Chef is responsible for the culinary vision, quality, and operational leadership of all food and beverage kitchen operations across three golf course properties. This role oversees multiple restaurants, banquet/event kitchens, and on-course food outlets, ensuring consistent culinary excellence, financial performance, and exceptional guest experiences aligned with each club’s brand and standards. This is an exciting opportunity to build a culture, team, and new restaurant from the ground up. 

Key ResponsibilitiesCulinary Leadership & Quality

Develop and execute a cohesive culinary strategy across all three golf course restaurants and food outlets

Design, standardize, and update menus to reflect seasonal ingredients, member preferences, and current culinary trends

Ensure consistent food quality, presentation, taste, and portion control across all properties

Lead tastings, menu rollouts, and culinary training for kitchen teams

Operational Oversight

Oversee daily kitchen operations at all locations, including restaurants, banquets, tournaments, and special events

Establish and enforce standardized recipes, preparation methods, and kitchen procedures

Ensure compliance with all health, safety, sanitation, and food-handling regulations

Collaborate with front-of-house leadership to ensure seamless service and guest satisfaction

Financial Management

Develop and manage food budgets across all three properties

Control food costs, labor costs, and inventory while maintaining quality standards

Negotiate with vendors, manage purchasing, and oversee product selection and pricing

Analyze financial reports and implement strategies to improve profitability

Team Leadership & Development

Recruit, train, mentor, and evaluate culinary leadership at each golf course

Build a strong, positive kitchen culture focused on accountability, teamwork, and professional growth

Schedule and staff appropriately to meet operational needs and business demands

Conduct performance reviews and support career development for culinary staff

Event & Member Experience

Oversee culinary execution for tournaments, weddings, corporate events, and member functions

Customize menus and experiences to meet event goals, dietary needs, and guest expectations

Act as a culinary ambassador, engaging with members, guests, and stakeholders as appropriate

Qualifications & ExperiencePrevious Executive Chef or Corporate Chef experience strongly preferred

Strong knowledge of à la carte dining, banquets, high-volume service, and seasonal menu development

Proven financial acumen, including budgeting, cost controls, and P&L management

Excellent leadership, communication, and organizational skills

Culinary degree or equivalent professional training preferred

Work Environment & ScheduleFull-time leadership role requiring flexibility, including weekends, holidays, and event coverage

Regular travel between three golf course locations