Culinary Director | Texas Panhandle

A private, members-only golf and hospitality destination in West Texas is seeking an accomplished Executive Chef/ Culinary Director to lead and define its culinary program.

Set within a secluded and thoughtfully designed landscape, the property brings together two golf courses and a boutique hotel in a setting that is both intimate and highly curated. With a deliberately limited membership, the experience is personal by design—prioritizing discretion, quality, and a strong sense of place. The culinary program plays a central role in this environment, grounded in seasonality, simplicity, and a refined approach to hospitality.

As the property continues to evolve, planned expansion includes additional dining experiences and future concepts, offering a unique opportunity to shape a program with both immediate impact and long-term creative influence.

Position Overview

The Executive Chef / Culinary Director will serve as the steward of the culinary vision, responsible for shaping a program that is cohesive, considered, and quietly exceptional. This role requires a leader who brings both creative clarity and operational discipline—someone who understands how to build systems, develop people, and deliver consistency without compromising individuality.

Working in close partnership with ownership and leadership, this individual will guide the evolution of the culinary offering while establishing a culture defined by intention, respect for craft, and attention to detail.

Key Responsibilities

• Lead the culinary direction of the property, establishing a clear and consistent point of view
• Build, mentor, and develop a cohesive kitchen team, fostering a culture rooted in professionalism and care
• Oversee all aspects of kitchen operations, ensuring organization, efficiency, and consistency
• Develop menus that reflect seasonality, restraint, and a strong sense of place
• Maintain disciplined financial oversight, including food cost, purchasing, and budgeting
• Collaborate with ownership on long-term strategy and future growth of the culinary program

Qualifications

• 10 years of progressive culinary leadership experience, including senior-level roles
• Background in refined, high-standard environments with a focus on quality-driven cuisine
• Proven ability to lead teams with clarity, consistency, and intention
• Strong operational and financial acumen
• A grounded, collaborative leadership style with a deep respect for craft

Compensation

• $130,000 – $150,000 base salary
• Bonus potential
• Relocation support available

This role is best suited for a chef seeking a more deliberate pace—one that values precision over volume, and offers the opportunity to build something enduring within a highly considered environment.