Executive Chef

About Westfield Country Club

Westfield Country Club (WCC) is more than a private club — it’s a central part of Westfield’s hospitality experience and a place where business, community, and recreation come together. Since 1937, the Club has welcomed private members, agency partners, and business guests for meaningful, high-quality experiences.

Backed by the strength and stability of Westfield, a U.S.-based insurance organization with international reach, our hospitality operations benefit from a unique business model. This role offers the rare combination of corporate-supported infrastructure and competitive benefits—including health insurance, paid time off, retirement contributions, and professional development—within a dynamic, service-oriented environment.

We’re entering a new chapter with a brand-new Clubhouse opening in spring 2026. It includes a newly built kitchen and refreshed dining venues, creating fresh opportunities to shape culinary experiences, build new traditions, and contribute to a team focused on high-quality service.

The Opportunity

Westfield Country Club is hiring an Executive Chef to lead a refreshed culinary program that reflects a new era for the Club. With a newly built kitchen and thoughtfully designed service areas, this is a unique opportunity to help shape how food service is executed across a la carte dining, private events, on-course offerings, and poolside service.

Our culinary direction and service style are already defined, reflecting the approachable yet elevated expectations of a private country club setting, and the Chef will be responsible for delivering that vision through menu development, preparation standards, and operational leadership. This includes leading all back-of-house operations and building a talented kitchen team to execute across a variety of service formats.

The role serves a wide-ranging audience that includes Club members, agency partners, corporate guests, and Westfield executives. For the right leader, this is a chance to turn a new facility and strong foundation into an exceptional culinary operation—one built on quality, consistency, and high performance. Success in this role will require initiative, follow-through, and the ability to work collaboratively across teams to ensure alignment, consistency, and high-quality results.

Responsibilities

• Lead the launch and daily operations of all culinary services at the Club
• Develop and maintain menus aligned with the established culinary vision and service expectations
• Hire, train, and manage a skilled kitchen team to deliver consistent, high-quality food across all service areas
• Oversee day-to-day kitchen operations, including scheduling, prep, inventory, and production
• Adapt to seasonal and event-driven service needs, coordinating closely with front-of-house teams to ensure consistency across all dining experiences.
• Ensure all back-of-house practices meet safety, sanitation, and regulatory standards
• Partner with food and beverage and hospitality leaders to support smooth service and event execution.
• Manage food and labor costs, vendor relationships, and kitchen budgets
Foster a positive, professional environment that reflects Westfield’s values of quality and service

Why Westfield

This role offers the unique benefits of working in a hospitality environment supported by the resources of a larger company. Employees enjoy a well-rounded benefits program designed to promote personal and professional well-being, including:

• Competitive compensation
• Paid time off, holidays, and volunteer time
• Medical, dental, and vision insurance
• 401(k) savings plan
• Pension plan
• Wellness programs and on campus fitness center
• Parental and caregiver leave
• Career development and internal training opportunities
  

Job Qualifications

• 7 years of experience in Culinary, Food and Beverages Services, Hospitality Management or a related field.
Degree in Culinary or related field, or commensurate experience.

Licenses and Certifications:

Behavioral Competencies

• Collaborates
• Communicates Effectively
• Customer Focus
• Decision Quality
• Nimble Learning
• Builds effective Teams
• Business Insight
• Develops Talent
• Directs Work
• Ensures Accountability
• Manages Complexity

• Strategic Mindset
  

Technical Skills

• Planning & Scheduling
• Budgeting
• Networking
• Contract Negotiation
• Menu Development and Planning
• Inventory Management
• Food Safety and Sanitation
• Quality Assurance
• Reporting and Analysis
• Vendor Management
Event Planning

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This job description describes the general nature and level of work performed in this role. It is not intended to be an exhaustive list of all duties, skills, responsibilities, knowledge, etc. These may be subject to change and additional functions may be assigned as needed by management.