Executive Chef

5w1 month ago

Invited

Trophy Club, US · Full-time · $80,000 – $110,000

About this role

We are currently seeking an experienced and passionate Executive Chef to lead our culinary program at Trophy Club Country Club. This is an exciting opportunity to join a dynamic, member-focused private club where excellence in food, service, and hospitality is at the heart of everything we do.

The Executive Chef will oversee all culinary operations, including a la carte dining, banquets, and special events, while leading and developing a talented kitchen team. Day-to-day responsibilities include planning meals and creating menus based on guest preferences, marketing conditions, and event needs, as well as assigning prices in collaboration with the F&B Director and General Manager.

We are looking for a hands-on leader who brings creativity, consistency, and strong operational discipline. The ideal candidate will have a proven background in high-volume, quality-driven environments with experience in menu development, cost control, and team leadership.

The Executive Chef plays a crucial role in maintaining a safe and sanitary work environment, with a strong working knowledge of health, safety, and licensing regulations. Collaboration with other departments and attention to member feedback is essential to delivering exceptional dining experiences and supporting the overall success of the club.

Requirements

Proven background in high-volume, quality-driven environments.
Experience in menu development, cost control, and team leadership.
Hands-on leader with creativity, consistency, and strong operational discipline.
Strong working knowledge of health, safety, and licensing regulations.
Accountability for financial performance of the kitchen, driving profitability while meeting culinary and quality expectations.
Ability to collaborate with other departments and respond to member feedback.
Experience in a private club or similar upscale dining environment preferred.

Responsibilities

Plan meals and create menus based on guest preferences, marketing conditions, and event needs.
Assign prices to items in collaboration with the F&B Director and General Manager.
Complete detailed menu engineering worksheets using the food and beverage point-of-sale system.
Direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards.
Oversee the procurement of food supplies and kitchen equipment, ensuring quality and accurate inventory management.
Manage food and labor costs, ensuring adherence to budgetary guidelines.
Recruit, interview, hire, and train kitchen personnel, fostering career advancement and promotion opportunities.
Engage with members by making daily table visits, soliciting feedback, and promoting the Club within the community.