Summary

The Executive Chef will oversee and manage all culinary operations at Olympia Fields Country Club, ensuring a superior dining experience for members and guests. This is a high-level leadership position that requires exceptional culinary and managerial skills to direct a diverse culinary team, manage kitchen operations, uphold quality and cleanliness standards, and consistently innovate to meet member expectations. The Executive Chef will also work closely with other departments to contribute to the overall success of the club.

Responsibilities 

• Lead and manage all culinary operations, ensuring the highest quality food and service across the club’s dining venues. Oversee menu development, recipe creation, and seasonal updates in collaboration with the culinary team.
• Recruit, train, mentor, and evaluate all kitchen staff, ensuring a cohesive, highly-skilled, and motivated team. Foster an environment of teamwork, professionalism, and continuous improvement.
• Create and execute a variety of seasonal, innovative, and member-driven menus across the club’s restaurants. Ensure menus reflect the club’s prestige while also considering the preferences and feedback of the membership.
• Develop and manage the kitchen’s budget, including food costs, labor costs, and inventory management. Implement cost control measures to maintain profitability without sacrificing quality.
• Ensure smooth daily kitchen operations by overseeing food preparation, ordering, inventory management, and production schedules. Monitor and adjust workflows as needed to optimize efficiency during peak service hours.
• Develop and maintain strong relationships with members, responding to special requests, feedback, and dietary restrictions to ensure an exceptional dining experience. Actively seek out feedback from members and adjust offerings accordingly.
• Maintain the highest standards of food quality, presentation, portion control, and consistency. Set and enforce kitchen policies to ensure adherence to safety, sanitation, and hygiene standards.
• Develop and maintain relationships with vendors and suppliers to source high-quality ingredients while managing costs.
• Work closely with the events teams to create customized menus for private events, tournaments, and special occasions, ensuring that the culinary experience enhances the overall member experience.
• Enforce strict adherence to local, state, and federal food safety regulations and standards. Oversee the cleanliness and maintenance of kitchen equipment and facilities.
• Stay informed on current trends in culinary arts, food sustainability, and innovation. Attend culinary conferences, participate in industry organizations, and bring fresh ideas to the club’s food offerings.
• Prepare and maintain staff schedules, and ensure the kitchen is adequately staffed to meet operational needs. Provide administrative support in reporting, inventory control, and other operational duties.
• Work alongside the Director of Food & Beverage, Member Dining Managers, Event Managers, and other senior staff to align the culinary offerings with overall club goals and member expectations.

Knowledge, Skills, Abilities

• Exceptional culinary expertise, with the ability to produce consistently high-quality dishes.
• Strong leadership and team-building skills, with a commitment to maintaining a positive and collaborative environment.
• Advanced understanding of food preparation, kitchen operations, and culinary techniques.
• Deep knowledge of food safety regulations and the ability to enforce them within the team.
• Proficient in Microsoft Office Suite, including Outlook, Word, and Excel.
• Excellent communication and interpersonal skills, with the ability to interact effectively with both staff and members.

Education, Certifications & Experience

• At least 5 years of culinary experience, with a minimum of 2 years in a leadership role (Sous Chef or Executive Chef) in a private club or fine dining setting.
• Degree in Culinary Arts, Hospitality Management, or related field preferred.
• Certification from American Culinary Association, or other professional Hospitality Association is a plus
• Experience with budgeting, cost control, and creating menus

Expected Work Hours

• Based on restaurant hours, the schedule will adjust to be available when the restaurant is open. 
• Should be open to a flexible schedule as needed based on business needs, including mornings, evenings, weekends, and holidays.