Job Description
Executive Chef
Base: 80K plus bonus
Location: Troy, OH
Position Type: Full-Time
The Executive Chef is responsible for overseeing all culinary operations, delivering exceptional dining experiences for members and guests while maintaining high standards of quality, consistency, and service. This role provides leadership across all food outlets, events, and banquets, and partners closely with leadership to enhance member satisfaction, control costs, and develop a high-performing culinary team.
Key Responsibilities
Culinary Leadership & Menu Development
Design and execute seasonal, member-focused menus for a la carte dining, restaurant, banquets, weddings, golf events, and special club functions on or off-site
Ensure consistent food quality, presentation, and taste across all outlets
Incorporate fresh, local, and seasonal ingredients when possible
Accommodate member preferences, dietary needs, and special requests
Operations & Financial Management
Manage food cost, labor cost, inventory, and purchasing to meet or exceed budgetary goals
Oversee ordering, receiving, storage, and production to minimize waste and maximize efficiency
Collaborate with the General Manager on forecasting, budgeting, and capital planning
Ensure compliance with all health, safety, and sanitation standards
Team Leadership & Development
Foster a positive, professional, and accountable kitchen culture
Conduct performance evaluations and support ongoing culinary development
Maintain proper staffing levels for daily operations and peak events
Member & Guest Experience
Partner with Front-of-House leadership to deliver seamless service
Engage with members to gather feedback and continuously improve offerings
Support club events and member functions with creativity and attention to detail
Events & Banquets
Plan and execute high-volume events, tournaments, weddings, and private functions
Oversee banquet menus, execution, and staffing
Ensure timely, polished execution for all special events
Qualifications
2-5 years of Executive Chef or Senior Sous Chef experience in a country club, private club, hotel, or upscale dining environment
Proven success managing high-volume dining and banquet operations
Strong financial acumen with experience controlling food and labor costs
Excellent leadership, communication, and organizational skills
Knowledge of club-style service and member-driven hospitality preferred
Culinary degree or equivalent professional experience preferred
ServSafe certification (or ability to obtain)
Physical Requirements
Ability to stand for extended periods and work flexible hours, including evenings, weekends, and holidays
Ability to lift up to 50 lbs
What We Offer
Competitive salary based on experience
Health benefits and potential bonus structure
Paid time off and holiday benefits
Stable work environment within a respected private club
Opportunity to shape the culinary direction of the club
EOE
