Executive Chef

Salary: $70,000 – $95,000 + Bonus
PTO: Generous Paid Time Off
401(k): Company-Sponsored 401(k) Plan
Benefits: Comprehensive Medical, Dental, and Vision Insurance; Life Insurance; Disability Coverage; Employee Assistance Program

Position Overview

I am hiring on behalf of my client, who is seeking an experienced and driven Executive Chef to lead and oversee all culinary operations within a premier private club environment. This role is responsible for directing kitchen operations, developing high-performing culinary teams, maintaining exceptional food quality standards, and driving strong financial performance.

The Executive Chef will play a key leadership role in delivering elevated dining experiences while ensuring operational excellence, cost control, and full compliance with health and safety standards.

Key Responsibilities

• Direct and coordinate all activities of the culinary department.
• Lead, develop, and retain a talented culinary team.
• Engineer menus to ensure quality, consistency, and strong profit margins.
• Create innovative menus for ? la carte dining, special events, and seasonal features.
• Oversee food purchasing, inventory controls, and approved product programs.
• Ensure financial targets are met through disciplined budgeting, forecasting, and monthly financial reviews.
• Analyze financial variances and implement corrective action plans as needed.
• Maintain compliance with all federal, state, and local health and sanitation regulations.
• Monitor guest and member feedback and implement improvements when necessary.
• Develop and execute short- and long-term operational and financial strategies to improve quality and profitability.
• Maintain strong communication and collaboration across all departments.

Qualifications

• Proven experience in a senior culinary leadership role (Executive Chef or equivalent).
• Strong financial acumen, including P&L management and cost control expertise.
• Experience leading, mentoring, and motivating culinary teams.
• Excellent organizational, planning, and communication skills.
• Culinary degree or formal training preferred.
• Food service permit as required by local or state regulations.
• ServSafe certification (or ability to obtain within 30 days of hire).