Executive Chef - Golf Club

$90K Base - Bonus, and great benefit program

We are seeking a dynamic and creative Executive Chef to lead our kitchen and elevate the food and beverage experience at our esteemed golf course. Our goal is to reimagine our dining offerings with innovative products, enhanced service, and strategic marketing to drive growth and position our food and beverage operation as a premier destination for casual dining. With the support of current management and the facility owner, the successful candidate will have the creativity and drive to develop an exceptional dining experience that complements our extraordinary location.

Job Purpose

The Executive Chef will lead the kitchen team in delivering high-quality, innovative dishes within a smaller kitchen space, requiring strong culinary expertise, flexibility, and efficient operations management. This role offers an exciting opportunity to shape the menu, create memorable dining experiences for golfers and the local community, and contribute significantly to the success of our food and beverage program. The ideal candidate will have experience as a chef in a fast-paced restaurant or entertainment setting, leading a team of cooks and collaborating with front-of-house staff to ensure timely and exceptional guest service.

Key Responsibilities

• Menu Development:
• Create and execute an innovative, diverse menu featuring California, Asian, and Hispanic culinary influences.
• Collaborate with management to design seasonal menus using fresh, locally sourced ingredients.
• Develop limited menus for peak hours and specials aligned with trends, customer preferences, and dietary needs (e.g., plant-based, gluten-free options).
• Kitchen Management:
• Oversee daily kitchen operations, ensuring consistent food quality, presentation, and efficiency.
• Manage inventory and source high-quality ingredients within budget constraints through local suppliers.
• Maintain a clean, organized kitchen in compliance with health and safety regulations.
• Staff Leadership:
• Lead, train, and mentor a small, efficient kitchen team, fostering creativity, teamwork, and professionalism.
• Coordinate with front-of-house staff for seamless service and clear communication.
• Provide ongoing training on food preparation, safety standards, and customer service.
• Cost Control & Budgeting:
• Operate within a $150K kitchen upgrade budget, ensuring cost-effective purchasing and preparation while maintaining high culinary standards.
• Monitor food and labor costs, adjusting menus and staffing to meet budget goals.
• Customer Experience:
• Create an exceptional dining experience for golfers and non-golfers, enhancing the overall atmosphere.
• Engage with guests to gather feedback and improve service.
• Ensure efficient kitchen operations during peak hours, including golf events and special occasions.
• Event & Banquet Management:
• Partner with the Food and Beverage Manager to plan and execute events, private banquets, and catering services.
• Develop tailored event menus that meet client expectations and enhance our reputation as a premier event venue.
• Coordinate with front-of-house staff to ensure flawless event execution and guest satisfaction.

Additional Responsibilities

• Stay current with industry trends.
• Communicate daily specials or shortages to waitstaff.
• Experiment with recipes and propose new ingredients.
• Incorporate guest feedback to drive improvements.
• Train new kitchen staff.
• Adhere to national, state, and local safety, health, and sanitation guidelines.

Qualifications

• Proven experience as an Executive Chef, Head Chef, or similar role, ideally in a high-volume or small-venue restaurant or golf course setting.
• Exceptional creativity and ability to deliver high-quality, visually appealing dishes in a limited kitchen space.
• Strong knowledge of food and beverage trends, with the ability to incorporate seasonal, local, and international cuisines.
• Excellent leadership and team management skills.
• Strong financial acumen with experience managing food costs and budgets.
• Ability to thrive in a fast-paced, high-demand environment.
• Fluent in English (speaking and basic writing skills).
• Familiarity with kitchen management software and POS systems.

Education

• High school diploma or GED required.
• Culinary school degree/diploma preferred.

Skills/Abilities/Personal Characteristics

• Knowledge of food service regulations.
• Multitasking, delegation, time management, and organization.
• Strong communication and teamwork skills.
• Product knowledge, dexterity, creativity, and thoroughness.

Working Conditions

• Work schedule varies based on business needs, including evenings, weekends, and holidays.
• Ability to stand or sit for extended periods.
• Physical requirements include standing, walking, reading, hearing, talking, balancing, climbing, using hands/fingers, reaching, stooping, kneeling, crouching, crawling, smelling, tasting, pushing, or pulling.
• Must lift and carry up to 50 pounds.
• Specific vision abilities include close, distance, peripheral, color vision, and focus adjustment.
• Reasonable accommodations will be made for individuals with disabilities to perform essential functions.