Executive Chef

EXPERIENCE PGA WEST

 Nestled between majestic mountain ranges in La Quinta, California, PGA WEST is known as the Western Home of Golf in America. This iconic golf destination, located just outside of Palm Springs, spans over 2,200 acres and features a remarkable collection of nine championship courses, including five premier resort courses and four exclusive private courses, each delivering a truly unforgettable desert golf experience.

 PGA WEST is home to designs by the most iconic names in golf: Arnold Palmer, Jack Nicklaus, Greg Norman, Tom Weiskopf, and Pete Dye. Their world-class courses set the stage for exceptional play and timeless tradition. With five expansive clubhouses, two cutting-edge fitness centers, and a full calendar of lively social events, PGA WEST offers more than a visit, it offers a lifestyle. It is no wonder guests from around the world come to experience PGA WEST and often decide to make it their forever home.

POSITION SUMMARY

The Executive Chef is responsible for leading and managing all culinary operations at the Club. This position oversees menu development, food production, kitchen staff leadership, and culinary quality standards while ensuring exceptional dining experiences for members, guests, and private events. The Executive Chef will also manage food cost controls, vendor relationships, and compliance with health and safety regulations.

EXPERIENCE, EDUCATION AND SKILLS REQUIRED

• Minimum 7–10 years of progressive culinary experience, with at least 3 years in an Executive Chef or Sous Chef role; luxury hospitality, private club, or resort experience strongly preferred.
• Culinary degree or equivalent professional training.
• Food handler’s certification and knowledge of HACCP standards required.
• Proven track record of successful menu development and cost management.
• Strong leadership, team-building, and staff development skills.
• Excellent organizational, communication, and interpersonal abilities.
• High standards of cleanliness, food safety, and kitchen organization.
• Flexibility to work evenings, weekends, and holidays as club operations require.
• Demonstrate project management experience in organizing, planning and executing large-scale projects from conception through implementation.
• Demonstrated experience in leading and developing people; strong verbal and written communication skills for the purpose of presenting and discussing technical information to establish rapport and/or influence and gain understanding of others.
• Knowledge of Club operations management to include quality, operations, and marketing/sales principles.
• Demonstrated knowledge of hospitality systems and software; understanding of hospitality industry trends, performance metrics and verbiage; and, solid understanding of financial analysis (profit/loss, cash flow, etc.) in order to drive revenue and make decisions affecting the finances of the business.
• Proven track record of team management, organizational and coaching skills.
• Solid understanding of a la carte and banquet revenue generation.
• Comprehensive knowledge of expense control as it relates to payroll and the forecasting/budgeting of expenses.
• Experience with purchasing and inventory systems.
• Creative menu development skills.
• Strong technical literacy, including Microsoft Word and Excel, payroll management and point of sale systems.
• Diplomatic team player able to foster relationships with Members, Employee Partners and guests.
• Bilingual (English - Spanish) communication ability preferred.

ESSENTIAL RESPONSIBILITIES

• The Chef is responsible for hiring all kitchen staff and their training/development through education and creative instruction.  
• Ensures standardization of recipes and plate presentation for a la Carte venues and catered events, the Executive Chef and his Culinary team deliver a memorable dining experience for all Members and guests.  
• The Chef is an advocate and ambassador of the company and understanding the critical role that membership and exceeding expectations play in regards to the success of the operation.  
• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
• Provide support of a specialist nature to the Executive Committee, particularly to the Food & Beverage Manager.  Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the restaurant.
• Responsible for the selection, training and development of the personnel within the department.  Able to exercise hire and fire discretion within Century Golf policies. 
• Responsible for the financial management of the operation, including all major operating expenses, control the elements that determine profit and loss, set margins and manage the business against projections.  
• Responsible for labor and payroll management, ensuring accurate scheduling, staffing efficiency, compliance with wage-and-hour regulations, and alignment with budgetary targets.
• Monitor effectiveness and introduce changes in response to the marketplace. 
• Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures.

PHYSICAL AND MENTAL DEMANDS

• Flexibility to work evenings, weekends, and holidays as club operations require.
• Ability to stand for long periods, bend, lift, and move up to 50 pounds.
• Comfortable working in hot, fast-paced kitchen environments. 

TYPICAL WORKING CONDITIONS 

• Standing for several hours at a time
• Exposed to heat/cold