Executive Chef

City Club of Greenville | Greenville, SC 29601

Great food starts with a kitchen that gets the fundamentals right, every service. At City Club of Greenville, we’re looking for a hands-on Executive Chef who builds clear systems, holds high standards, and helps people grow.

You’ll lead our culinary program across à la carte dining, banquets, and private events. Your first priority will be consistent execution: documented recipes, organized preparation, reliable service, and a team that understands what great looks like. From that foundation, you’ll bring seasonal creativity and memorable dining experiences to our members and guests.

This is an opportunity to shape both the food and the culture of the kitchen. We’re looking for someone who takes as much pride in developing a cook and improving a process as in creating a standout dish.

• Kitchen systems and consistency: Establish and maintain recipe specifications, plating standards, prep lists, production schedules, and opening and closing routines.
• Hands-on service execution: Lead à la carte and banquet operations, ensuring quality, timing, and presentation remain consistent across both.
• Team development and accountability: Set clear expectations, demonstrate techniques, give direct and respectful feedback, and coach team members with different experience levels.
• Menu development: Create seasonal menus that balance culinary quality, member preferences, execution, and profitability. Create memorable events driven by your creativity.
• Financial discipline: Own purchasing, inventory, portion control, waste reduction, labor scheduling, and food costing. Review results and take action when performance falls short.
• Cross-department coordination: Partner with club leadership, service staff, and the private events team on menus, banquet event orders, dietary needs, and service details.
• Safety and kitchen care: Maintain food safety, sanitation, and equipment standards, coordinating repairs and maintenance as needed.
• Member experience: Respond thoughtfully to feedback and special requests while maintaining clear operating standards.

• At least three years of experience as an Executive Chef or Executive Sous Chef in a private club, boutique luxury hotel, fine-dining restaurant, or comparable high-end operation.
• Demonstrated ownership of kitchen systems, team training, and consistent execution, not just menu creation.
• Strong culinary skills and experience delivering both à la carte service and banquets or private events.
• A direct, steady leadership style that pairs accountability with patience, teaching, and respect.
• Proven ability to manage food and labor costs without sacrificing quality or hospitality.
• Strong organization and follow-through on ordering, inventory, schedules, and administrative responsibilities.
• Working knowledge of POS systems and Microsoft Office; food safety certification required.
• A culinary degree or equivalent practical experience.

Private-club or hotel experience is a plus, not a requirement. Executive Sous Chefs ready to step into the top role should be able to demonstrate meaningful responsibility for people, systems, costs, and service.

You’ll have the opportunity to take ownership of a culinary program, build a close-knit team, and create food that members look forward to returning for. We value creativity, collaboration, and craftsmanship, supported by the daily discipline that makes exceptional hospitality repeatable.

Learn More:

• City Club of Greenville
• BNG Hospitality