Executive Chef -Golf Club

Job Title: Executive Chef

Department: Golf Club

Position Summary: The Executive Chef is responsible for leading the kitchen team and overseeing food preparation across all golf club dining outlets, ensuring the highest standards of quality, consistency, and presentation are maintained. This role brings creative vision to the culinary program, developing memorable dishes that reflect both the Chef’s unique style and the identity of the brand, while delivering exceptional quality and service to create a positively memorable guest experience.

Key Responsibilities:

Lead all culinary operations, including food preparation methods, portioning, plating, and presentation standards across all hotel outlets

Ensure all food served meets the highest standards of quality, consistency, taste, and visual appeal

Supervise, hire, train, evaluate, and develop kitchen team members, fostering accountability, growth, and strong performance

Develop staff schedules that ensure adequate coverage while maintaining labor cost standards and operational efficiency

Plan meals and develop menus that align with hotel brand standards, guest expectations, seasonality, and profitability goals

Support Food & Beverage leadership with banquet, meeting, and event culinary execution

Manage daily, weekly, and monthly requisitions for food, supplies, and equipment, ensuring proper inventory controls and par levels

Order food and equipment as needed while monitoring quality, cost, and vendor performance

Monitor food cost, waste, and kitchen budget performance; contribute to annual operating budget planning

Train and retrain team members to ensure consistent execution, strong onboarding, and continuous skill development

Ensure daily stations are fully prepared and organized, with all items on the menu prepped according to production sheets and service needs

Maintain expert knowledge of menus, recipes, preparation methods, and presentation standards; oversee accurate measuring, mixing, and cooking techniques

Ensure all food products are properly labeled, dated, stored, and rotated using First In, First Out (FIFO) standards, with strict temperature control for perishables

Maintain clean, safe, and organized work areas in compliance with health department regulations and company policies

Enforce high standards of personal hygiene and food safety across the kitchen team

Foster strong communication, collaboration, and teamwork with hotel leadership and other departments

Perform other duties as assigned by management

Qualifications:

Culinary degree or equivalent professional training required

Minimum of five (5) years of experience in an Executive Chef or Sous Chef role within a high-volume or full-service hospitality environment

ServSafe certification required; additional food safety certifications preferred

Proven commitment to delivering exceptional guest experiences and high-quality culinary standards

Strong leadership skills with demonstrated experience managing, coaching, and developing kitchen teams

Ability to thrive in a fast-paced, high-volume environment while maintaining quality, consistency, and attention to detail

Professional presence and demeanor, representing the hotel brand with credibility and confidence

Strong written and verbal communication skills, with the ability to collaborate effectively across departments

Proficiency in Microsoft Office (PowerPoint, Excel, Word) and kitchen management or inventory systems preferred

Preferred:

Bilingual

Physical Demands and Work Environment:

Ability to lift, move, push and pull equipment or boxes in excess of 40lbs

Should be able to handle outdoor temperatures for a reasonable period of time

Must be able to move around campus which includes gym, turf, fields, etc.

Ability to work flexible hours to include nights, weekends and holidays is required

Ability to stand and walk for duration of shift

Frequent bending to access ingredients in coolers or reach for items on high shelves.

Ability to use hands and fingers in grasping, pinching, chopping, pulling, and lifting motions associated with preparing and cooking products using knives, utensils and cookware.

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