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 creativity with operational discipline.

This is a confidential search. Additional details will be provided to qualified candidates.

• REQUIREMENTS

  • Minimum 5–7 years of progressive culinary leadership experience (Sous Chef, Chef de Cuisine, or Executive Chef level)

  • Strong background in both à la carte and banquet/event production

  • Proven success in food cost control, inventory management, and vendor relations

  • Ability to develop seasonal menus, specials, and standardized recipes

  • Demonstrated skill in staff supervision, scheduling, training, and performance management

  • Strong communication and organizational ability

  • Commitment to sanitation, safety, and high professional standards

  • Experience in private clubs, hotels, or upscale dining preferred but not required

  • Ability to work a flexible schedule, including weekends and holidays based on operational needs

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  EDUCATION

  • Culinary degree or formal culinary training preferred but not required

  • ACF certifications such as CEC, CCA, or CSC are highly valued

  • ServSafe Food Manager certification (or ability to obtain promptly) required