Chef

Ron Jaworski’s Blue Heron Pines Golf Club is a premier club known for delivering an exceptional member experience, both on and off the course. Our food and beverage operation is a key element of our success, and we are seeking a talented, creative, and experienced Executive Chef to lead our culinary team.

About Us

Ron Jaworski Golf strives to be an employer of choice. 

When you join our team, you won't only get to use your skills to help grow our business, you also get to join the rapidly expanding Ron Jaworski Golf family. This diverse team takes pride in working hard and playing hard. We foster a culture of opportunity by helping our employees advance their careers and always look for opportunities to promote and celebrate our hard-working staff.

We are passionate about creating memorable experiences for all of our guests while leading the pack and driving change. We strive to build customers for life by getting involved in the community around us and investing in our youth through Jaws Youth Playbook, our 501(c)(3) non-profit charity.

So, whether you love golf, delicious food, or weddings, apply below to use your talent and skills to bring smiles to our guests’ faces.

Position Summary

The Executive Chef is responsible for overseeing all aspects of the culinary operations, including a la carte dining, banquets, special events, and seasonal menus. This individual will demonstrate a passion for food and hospitality, maintain high culinary standards, and lead a team-oriented kitchen environment focused on consistency, quality, and innovation.

Key Responsibilities

• Lead, manage, and inspire the culinary team to deliver exceptional food and service.
• Develop seasonal menus and daily specials that reflect creativity and member preferences.
• Oversee all kitchen operations including purchasing, inventory, cost control, and food preparation.
• Ensure compliance with health, safety, and sanitation standards.
• Collaborate with management and the events team to execute banquets, weddings, and special events.
• Monitor food and labor costs to maintain profitability while upholding quality.
• Recruit, train, schedule, and develop kitchen staff, fostering a positive and professional work culture.
• Stay current with culinary trends and incorporate them into the club’s offerings where appropriate.
• Attendance for weekly manager meetings

Qualifications

• Minimum 5–7 years of progressive culinary experience, including 3 years as Executive Chef or Executive Sous Chef, preferably in a private club, resort, or fine dining environment.
• Degree or certification from an accredited culinary school is preferred.
• Proven leadership and team-building abilities.
• Strong financial acumen and experience managing food and labor budgets.
• Excellent communication and organizational skills.
• Knowledge of various international cuisines and dietary trends is a plus.
• ServSafe Certification or equivalent food safety certification required.

Benefits

• Competitive salary and performance-based bonus
• Health, dental, and vision insurance
• Paid time off
• Golf Privileges
• Complimentary meals during shifts

Qualifications:

1. High School Diploma

2. Culinary School degree preferred.

3. 10 Years experience in food preparation and presentation in the restaurant and banquet arena.

4. Must be neat and present a professional appearance at all times.

5. Must have excellent communication skills.

**Must be willing to work 50-60 hours per week, with late night and early morning hours required.

Salary : $85,000 - $95,000