SENIOR EXECUTIVE CHEF at Destination Geneva National With panoramic course and lake views, Destination Geneva National's sprawling 56,000-square-foot Clubhouse sets the stage for celebrations and memories year-round with its exquisite on-site member and resort events while drawing loyal diners, overnight guests and golfers to the on-site turf smokehouse/Member Tap and new Paloma Cantina alongside GN's one-acre Himalayas-style putting course, The Dance Floor. This is your opportunity to join the Geneva National's premier F&B leadership team as Senior Executive Chef. The successful candidate will oversee the culinary operations of the Clubhouse private and resort restaurants, managing a dedicated team of chefs, cooks, and kitchen staff. In addition, the Senior Executive Chef will be responsible for orchestrating culinary experiences for banquets and events, reflecting the highest standards of quality and creativity. JOB DESCRIPTIONWhether in our restaurants or for a wedding, corporate retreat or other upscale gathering, the dining experience is of utmost importance to our guests. Not only do we wish to deliver an inspired menu and artfully plated dishes, but we wish to do so with genuine care and the highest customer service. As Senior Executive Chef, you would manage all Culinary staff for Clubhouse events and restaurants, complete all menu planning and costing, and maintain food quality standards for all food operations. The Senior Executive Chef reports to the Vice President of Food & Beverage and is responsible for day-to-day budget controls for food, labor, and supply costs for the Clubhouse's Culinary department. One of the few privately owned and operated facilities of this magnitude, Destination Geneva National affords you the opportunity to communicate regularly with ownership and the company's Chief Operating Officer. ESSENTIAL FUNCTIONS Primary responsibilities include, but are not limited to the following:Oversee the day-to-day operations of all GN Clubhouse menus (Banquets, turf smokehouse/Member Tap and the Paloma Cantina) and personally ensure that all Culinary staff are fully trained to complete their jobs safely and to the highest standards. Recruit, lead, mentor, and inspire the culinary team, fostering a culture of excellence, creativity, and collaboration. Communicate respectfully to all staff, encouraging them to reach their potential.Supervise food preparation to include methods, portion control, and plating so that every dish that leaves the banquet and restaurant kitchens meets high-quality brand standards.Develop forecasting, recipe development, and menu and event planning for Banquets, turf smokehouse/Member Tap and the Paloma Cantina. Plan and execute culinary experiences for banquets and events, accommodating the unique needs and preferences of each occasion.Lead pre-shift/training meetings on a daily basis. Maintain training and operational meetings for Culinary staff.Collaborate closely with the Food and Beverage (front of house) leadership and Events team to design and execute innovative dining concepts and experiences that elevate guest satisfaction.Manage and control all areas of food, labor and supply cost. Make adjustments as necessary.Ensure that schedules plan for adequate staffing and adhere to established labor standards.Regularly assess and update kitchen procedures, ensuring efficiency, safety, and compliance with health and safety regulations. Assure all food is prepared in accordance with our high-quality brand and restaurant standards, following the restaurant recipes, and practicing HACCP during all phases of food production.Perform monthly inventories of all food items while maintaining adequate supplies. Source and select high-quality ingredients, fostering relationships with local suppliers whenever possible and inspecting and ensuring that every ingredient that enters the kitchens is up to the resort’s standards.Ensure all food items are properly labeled and rotated following the First In/First Out method.Monitor food and labor expenses to keep within budget and assist in development of annual operating budget.Maintain orderly, clean, safe and sanitary kitchens which meets or exceeds all federal, state and local laws, including OSHA, EEOC, wage-hour and health laws.QUALIFICATIONSProven experience (minimum 5 years) as an Executive Chef or similar leadership role in upscale dining establishments or luxury resorts.Culinary degree or equivalent education in culinary arts is preferred.Strong passion for culinary arts, demonstrated through a history of creating and executing extraordinary menus.Exceptional leadership skills, with the ability to inspire, coach, and develop a diverse team.Excellent organizational and multitasking abilities, with a keen attention to detail.Proficient in managing food and labor costs while delivering outstanding culinary experiences.Up-to-date knowledge of culinary trends, techniques, and industry best practices.Strong communication skills, both verbal and written, to collaborate effectively with the team and other departments.Ability to thrive in a fast-paced, high-pressure environment while maintaining a positive and proactive demeanor.