Country Club Executive Chef

About The Job

We are seeking a talented and visionary Executive Chef to oversee the culinary operations at The Seagate Golf Club. This role plays a vital part in delivering outstanding dining experiences that enhance the club’s reputation for excellence.

What You Do

• Lead and inspire the culinary team across The Seagate’s properties, upholding the highest standards of excellence, consistency, and presentation in every dining outlet.
• Collaborate with the Resort Executive Chef to develop innovative, seasonal menus that reflect The Seagate’s culinary identity and commitment to quality.
• Ensure all guests receive exceptional service through precise execution, professionalism, and attention to detail that aligns with The Seagate’s brand standards.
• Oversee and coordinate kitchen operations, including food preparation, production, and service, to maintain efficiency and quality control.
• Uphold all food safety and sanitation standards, ensuring compliance with local and state regulations.
• Manage labor costs, food costs, and inventory control to meet budgetary goals while maintaining superior product standards.
• Recruit, train, and mentor kitchen staff, fostering a culture of teamwork, creativity, and continuous professional development.
• Conduct regular inspections of kitchen areas and equipment, ensuring cleanliness, functionality, and adherence to health and safety policies.
• Partner with the Food & Beverage and Operations leadership teams to coordinate menus and special events that elevate guest experience.
• Maintain strong vendor relationships, ensuring the sourcing of high-quality ingredients and negotiating favorable pricing.
• Lead by example in professionalism, communication, and collaboration with front-of-house teams to ensure seamless service.
• Attend management meetings, contributing to strategic discussions regarding culinary innovation, cost management, and guest satisfaction.
• Perform additional duties as assigned to support the culinary and resort operations.

What You Bring To The Table

• Bachelor’s Degree or Culinary Arts Certification preferred.
• Minimum 5 years of progressive culinary leadership experience, preferably in luxury resorts, fine dining, or private clubs.
• Proven success managing multiple outlets or large-scale kitchen operations.
• Strong knowledge of culinary techniques, kitchen operations, and food safety regulations.
• Demonstrated creativity in menu development and plating presentation.
• Excellent leadership, organization, and communication skills.
• Ability to work in a fast-paced environment while maintaining composure and attention to detail.
• Proficiency in Microsoft Office and kitchen management systems.
• ServSafe Certification or equivalent required.
• Flexibility to work extended hours, including evenings, weekends, and holidays.
• Ability to stand, walk, and work in a high-temperature environment for extended periods.
• Ability to lift, carry, and push up to 50 pounds.
• Must possess tasting ability and respond to visual, tactile, and auditory cues.
• Manual dexterity required for operating kitchen equipment.