What are the responsibilities and job description for the Executive Chef position at Ventana Canyon Club and Lodge?
We seek a skilled, dynamic, energetic, visionary Executive Chef to lead our culinary team and shape the dining experience for our members and their guests. The ideal candidate blends exceptional culinary creativity with strong financial stewardship and a deep understanding of the private club.
The Executive Chef is responsible for the overall leadership, management, and operation of the culinary experience within the Members Club. This position oversees menu development, food quality, sanitation standards, financial performance, team development, and member satisfaction. The Executive Chef ensures consistently exceptional dining experience while maintaining operational efficiency, cost controls, and compliance with company standards.
Duties/Responsibilities:
Culinary Leadership:
• Develop and execute innovative seasonal menus that reflect member preferences and culinary trends.
• Maintain the highest standards of food quality, presentation, consistency, and taste.
• Oversee all food production for the restaurant, lounge, banquets, special events, and member functions.
• Ensure proper recipe development, standardization, and portion control.
Team Management:
• Recruit train, mentor, and develop culinary team members.
• Schedule and supervise kitchen staff to ensure adequate coverage and productivity.
• Conduct performance evaluations and provide coaching and corrective action when necessary.
• Foster a positive, professional, and collaborative work environment.
Financial Management:
• Develop and manage culinary department budgets.
• Monitor food and labor costs to achieve financial objectives.
• Analyze purchasing trends and identify cost-saving opportunities without compromising quality.
• Manage inventory levels and oversee purchasing procedures.
Member Experience:
• Engage with members to gather feedback and enhance dining experiences.
• Respond promptly and professionally to member concerns and requests.
• Collaborate with Club leadership to create memorable dining events and special programs.
• Support a culture of hospitality and exceptional service.
Food Safety and Compliance:
• Ensure compliance with all local, state, and federal health regulations.
• Maintain sanitation standards in accordance with company policies and health
department requirements.
• Conduct regular inspections of kitchen facilities, equipment, and food storage areas.
• Ensure proper food handling, storage, and preparation practices.
Operational Excellence:
• Oversee daily kitchen operations and workflow.
• Collaborate with Food & Beverage leadership to align culinary operations with club goals.
• Manage vendor relationships and negotiate product pricing when appropriate.
• Evaluate equipment needs and coordinate maintenance and replacement plans.
Skills/ Abilities
• Ability to effectively communicate with members of the media and relate the Ventana experience
in an authentic and personal manner.
• Ability to provide clear instructions to other members of the kitchen staff.
• Ability to write reports, business correspondence and operational procedures.
• Ability to effectively present information and respond to questions from senior leadership,
managers and co-workers, clients, guests, staff and the public.
• Capable of working in a fast-paced, production environment.
• In-depth knowledge of sanitation principles, food preparation, and nutrition.
Education/Experience:
• Minimum of 5 years of Executive Chef experience, preferably in a private club, resort, luxury hotel, or
fine dining environment.
• Minimum of 5 years of Executive Chef experience, preferably in a private club, resort, luxury hotel, or
fine dining environment.
• Executive Chef in a destination spa or resort environment preferred.
• Strong leadership and organizational skills necessary to manage a complex operation.
• Background will ideally include in-depth knowledge of ethnic cooking, and knowledge of
vegan, vegetarian and other healthy, progressive, and alternative cooking styles.
• Strong knowledge of food cost management, labor controls, and budgeting.
• Demonstrated
• Business and financial acumen necessary for developing and analyzing budget, financial reports,
cost analysis, etc.
• Demonstrated experience and ability to mentor, teach, supervise, motivate, monitor, encourage
and support the advancement and continuity of staff.
• Must be able to pass a background check.
Physical Requirements:
• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 50 pounds.
• Ability to work in varying kitchen temperatures.
• Ability to bend, reach, stoop, and perform repetitive motions.
• Indoor/Outdoor: While performing the duties of this job, the employee may be exposed to
outside weather conditions.
• Hazardous Materials/Noise: The noise level in the workplace is usually loud. Frequent exposure
to fumes, odors, and gases. Occasional exposure to dust, mists, and poor ventilation. Constant
exposure to potential mechanical, electrical, burns and radiant energy hazards. Frequent exposure
to toxic, caustic chemical hazards.
Schedule: Must be available to work evenings, weekends, holidays, and special events as business needs dictate.
Compensation and Benefits:
• Competitive salary based on experience.
• Bonus eligibility based on performance.
• Comprehensive benefits packages include medical, dental, vision, paid time off, retirement plan,
and employee golf privileges.
Ventana Canyon is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.
This policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. Ventana Canyon makes hiring decisions based solely on qualifications, merit, and business needs at the time.