Executive Chef

Job purpose

The Executive Chef leads and manages all food and pastry production, including that used for restaurants, banquet functions and all other food outlets. He/she is responsible for managing all day-to-day operations of the club’s culinary and stewarding operations and monitors the food and labor budget for the department, meeting budgeted goals. The Executive Chef maintains the highest professional food quality and sanitation standards, ensures that food production consistently exceeds the expectations of members and guests, and instills in staff the fact that member satisfaction is of the utmost importance.

Duties and responsibilities

• Serve as the visible ambassador of the Club’s culinary program.
• Listen to members and learn member and staff names and culinary/dining requirements (allergies, etc.) and preferences. Learn the culture of the club and build trust with members and respect with staff.
• Engages with members and guests in the dining room, enhancing the overall experience.
• Evaluate operations to ensure consistency and quality in all a la carte venues and for all banquet events.
• Develop standardized recipes, menus and featured offerings for all dining outlets and events.
• Supports private dining, events, and chef-driven experiences.
• Evaluate and develop team members’ skills and abilities and continue to create a culture among the staff that encourages creativity and passion for the work that they perform and respect for fellow employees.
• Consistently exceed member expectations for quality, taste, presentation, variety and creativity.
• Evaluate and set appropriate and necessary standards of operation, execution and delivery within the culinary operation; taking ownership for the entire experience from production to final delivery of the end-product, while working closely with the FOH team.
• Manage to budgeted food and labor goals.
• Continue to attract and develop high quality staff.
• Become familiar with upcoming events and develop and execute ideas and plans accordingly.
• Passionate about driving value and member satisfaction.
• A confident, resourceful, high-energy leader.
• A strong relationship builder with a history of collaboration with their Director of F&B, the House Committee with which they interface, and other departmental Directors.

Qualifications and Experience

• High School diploma or GED. College or university study in culinary arts is required 
• 5 years of experience as an Executive Chef or an Executive Sous Chef at a renowned property 
• Certified Executive Chef (CEC) certification (that is kept current) with the American Culinary Federation (ACF) is preferred.
• Certification in food safety is required.
• Knowledge & Ability:
  • Fiscal responsibility
  • Strong interpersonal and organizational skills
  • Polished, professional appearance and presentation.
  • Computer skills, including Microsoft Office, (Club Essential preferred).

Working conditions

Predominantly working inside but occasionally working outside; regular evening and weekend work required including, specifically, all holidays except Christmas Day.

Physical requirements

The employee is required to regularly stand, sit, and walk, occasionally stooping, bending, pushing, and pulling. The employee may lift to 25 pounds occasionally. Vision must be correctable to read and write. Hearing must be sufficient to understand conversation on the telephone in a noisy environment. Must have hand usage to complete forms, use keyboard and mouse, and other office equipment.  

Direct reports

Executive Sous Chef, Sous Chefs, Executive Steward