The Director of Culinary Operations/Executive Chef requires a culinary leader to manage 5+ outlets and significant banquet space to exceed the expectations of more than 600 members and growing. The Director of Culinary Operations/Executive Chef will be able to execute operations at the highest level while being a strong part of the cultural leadership for the F&B team. He/she is responsible for managing the day-to-day operations of the kitchen(s), ensuring the highest standards of menu creation and preparation, and providing exceptional leadership and management to the culinary team and kitchens. This highly visible role requires strong member relations skills and an ability to deliver industry leading dining experiences across a spectrum of concepts. This is a position for a proven leader with business acumen that matches outstanding culinary and leadership skills.
Qualified candidates will have a Bachelor’s or Associate’s degree in culinary arts from an industry recognized culinary institution, 5 or more years of progressive, senior management level culinary management experience, CEC designation, or an equivalent combination of education and experience in a similar country club or luxury environment. The candidate must have a demonstrated and verifiable career path of successful culinary expertise, professional achievements including staff development, management skills and leadership strength. The Director of Culinary Operations/Executive Chef will be required to work effectively within an established team of department managers, be an effective leader who fosters a positive, cooperative and cohesive team environment and is able to build and maintain professional connections with fellow associates and interact with club members. Strong member relations and communication skills are imperative as well as the ability to manage opportunities for improvement and implement effective solutions with ease. The candidate must have energy and enthusiasm for the culinary arts and private club business.
The Director of Culinary Operations/Executive Chef reports directly to the Clubhouse Manager/Director of F&B and is responsible for direct supervision of the Executive Sous Chef, Chef de Cuisine, Stewarding and or other kitchen personnel. He/she will have direct oversight of four restaurants including the production kitchen, stewarding function, catering and events as well as the high volume fine and casual dining/banquet dining venues generating revenues exceeding four million dollars.
Additional Salary Information: Salary includes incentive compensation, all are negotiable