A private, member-owned club in the Southeastern United States is seeking a talented and experienced Executive Chef to lead all culinary operations, including à la carte dining, banquet production, menu development, cost control, sanitation, and staff training. The club operates multiple dining outlets, a steady year-round event calendar, and a seasonal outdoor kitchen. The Executive Chef will oversee a full back-of-house team and is responsible for maintaining consistently high culinary standards, implementing systems, and ensuring efficient, well-organized production. This role requires strong hands-on leadership, professionalism, and the ability to balance c