Executive Chef

Responsibilities

• Design and execute creative, seasonal, and high-quality menus for restaurants and catered events
• Ensure consistency in food presentation, flavor, and hygiene across all outlets
• Supervise food production for à la carte, buffet, and off-site catering setups
• Recruit, train, and mentor kitchen staff
• Manage kitchen schedules and ensure proper coverage
• Monitor food inventory and oversee purchasing
• Lead kitchen safety protocols and sanitation practices
• Manage food costs and labor budgets
• Implement portion control and waste reduction practices
• Partner with management to align culinary strategies with club vision

Requirements

• Proven experience as an Executive Chef or Head Chef in fine-dining, banquet, or country club settings
• Strong knowledge of culinary techniques and seasonal menu planning
• Success managing large-scale catering and à la carte operations simultaneously
• Exceptional leadership, communication, and organizational skills
• Proficiency in cost control, inventory management, and kitchen budgeting
• Culinary degree or equivalent certification preferred