What are the responsibilities and job description for the Executive Chef position at Country Club Of Petersburg?
Company Description
The Country Club Of Petersburg is a distinguished hospitality organization located at 1250 Flank Road, Petersburg, Virginia. Known for its exceptional services and commitment to excellence, the club offers a welcoming environment for its members and guests. As a key destination for golf and dining in the area, the Country Club Of Petersburg provides an array of high-quality experiences. The team at the club is dedicated to delivering outstanding service and culinary excellence.
Position Summary
The Executive Chef is responsible for the overall culinary operation of the Club, delivering exceptional dining experiences that reflect the expectations of a private membership. This role leads all kitchen operations, including à la carte dining, banquets, special events, and seasonal programming; while maintaining the highest standards of quality, consistency, and presentation.
Key Responsibilities
Culinary Leadership
- Develop and execute innovative, seasonal menus in our restaurant and updates to our banquet menus as needed
- Ensure consistency, quality, and presentation standards are met at all times
- Maintain a strong presence during service periods, especially peak dining hours
- Lead seasonal menu changes, specialty menu creation, weekly specials and help to curate memorable experiences for our members and guests
Kitchen Operations
- Oversee daily kitchen operations, including prep, line, and banquet execution
- Establish and enforce recipes, portioning, and plating standards
- Maintain proper food handling, sanitation, and safety procedures
- Ensure compliance with all local and state health regulations
Team Management
- Recruit, train, and develop kitchen staff at all levels
- Create schedules that align with business levels and labor goals
- Foster a professional, respectful, and team-oriented kitchen culture
- Conduct performance evaluations and progressive discipline as needed
Financial Oversight
- Manage food and labor costs to meet budgeted targets
- Monitor inventory, purchasing, and vendor relationships
- Reduce waste and maximize product utilization
- Collaborate with Club leadership on budgeting and forecasting
Member Experience
- Engage with members to understand preferences and expectations
- Respond to feedback and continuously improve offerings
- Customize menus for private events and special member requests
- Uphold the Club’s standards of hospitality, cleanliness and professionalism
Qualifications
- Proven experience as an Executive Chef or Executive Sous Chef, preferably in a private club, resort, or upscale dining environment
- Strong background in both à la carte and banquet operations
- Exceptional leadership, communication, and organizational skills
- Knowledge of cost control, inventory systems, and kitchen financials
- Culinary degree or equivalent experience preferred
Work Environment & Expectations
- Ability to work various and potentially long hours, including evenings, weekends, and holidays
- High-volume, fast-paced environment with a focus on excellence
- Hands-on leadership style with active participation in daily operations
Compensation & Benefits
- Competitive salary based on experience
- Benefits package (health, PTO, etc.)
- Opportunities for professional development and creative input