Head Chef

Company Description Santa Maria Country Club is a private, member-owned club on California’s scenic Central Coast, offering a blend of tradition, recreation, and community. Set on 120 acres, the property features an 18-hole championship golf course recognized for its pristine conditions, natural beauty, and engaging play, and hosts events for both members and guests. The elegant clubhouse provides refined dining and versatile event spaces, complemented by tennis and pickleball courts, practice facilities, and a pro shop. The club maintains a welcoming, family-friendly environment with year-round social programming where members build lasting connections and enjoy a strong sense of belonging.

Role Description This is a full-time, on-site Head Chef role based in Santa Maria, CA. The Head Chef oversees all culinary operations, including menu development, recipe standardization, and consistent execution for à la carte dining, banquets, tournaments, and special events. Responsibilities include sourcing and ordering ingredients, managing inventory and cost controls, and ensuring all dishes meet quality, presentation, and timing standards. The Head Chef leads, trains, and schedules kitchen team members, fostering a positive, safe, and efficient work environment while upholding health, sanitation, and food safety regulations. The role collaborates closely with club leadership, front-of-house managers, and event staff to design seasonal menus, support member events, and deliver an exceptional dining experience that reflects the club’s standards of excellence.

Qualifications

• Proven experience in a senior culinary leadership role (e.g., Head Chef, Sous Chef) in a private club, resort, hotel, or high-volume upscale restaurant.
• Expertise in menu planning, recipe development, and executing high-quality à la carte and banquet service for diverse member preferences.
• Strong kitchen management skills, including staff scheduling, training, performance management, and team development.
• Demonstrated ability to manage food and labor costs, inventory, vendor relationships, and purchasing in a fiscally responsible manner.
• Thorough knowledge of food safety, sanitation standards, and health department regulations; ServSafe or equivalent certification preferred.
• Excellent organization, time management, and problem-solving skills, with the ability to perform under pressure and manage multiple events simultaneously.
• Collaborative communication style with front-of-house teams and leadership, and a commitment to member-focused service.
• Culinary degree or formal culinary training preferred, or equivalent combination of education and hands-on experience.
• Flexibility to work evenings, weekends, and holidays based on club events and member needs.
• Commitment to a respectful, inclusive, and safe work environment for all team members.