Executive Chef

Executive Chef Overview

The Executive Chef (EC) at Quail Creek Country Club provides strategic leadership and oversight of all culinary operations across multiple food-and-beverage outlets in a high-volume, high-revenue club environment. This includes à la carte dining, banquets and events, member programming, and specialty outlets. The EC is responsible for menu development, food purchasing specifications, and recipe standards; leading the training, mentorship, and supervision of the culinary team; overseeing food and labor cost controls across all outlets; and consistently delivering exceptional food quality while maintaining the highest professional standards for safety and sanitation.

Leadership

• Take full ownership of the culinary team; build trust by engaging, observing, learning, and listening to their wisdom, experience, and needs.
• Earn members' trust by instilling confidence through continued enhanced operations, interaction, and visibility.
• Create a fun, collaborative work environment while being "hands-on" when necessary but understanding when to step back and lead the team.
• Work closely with the front of house leadership and broader club leadership team to ensure a cohesive experience that consistently exceeds expectations for Members and guests.
• Be an active and dynamic recruiter of team members and someone who inherently enjoys developing and building their team and leading them to significant, positive membership satisfaction outcomes.
• Hold daily/weekly team briefings and line-ups with direct reports to keep them informed of necessary and relevant activities and expectations at the club.

Operations Plan

• Plan, organize, and run a busy à la carte and banquet operation simultaneously with multiple events happening at the same time across multiple locations.
• Develop and maintain standard recipes and techniques for food preparation and presentation that help to ensure consistency, high-quality, and minimize food costs.
• Be well-versed in menu development and execution of various cuisines, including American, French, Mediterranean, Italian, Asian, Caribbean, and Indian. Always with a focus on quality ingredients with a strong foundation in fundamental culinary techniques.

Financial

• Clearly understand the metrics for successful attainment of financial goals and objectives in F&B operations and consistently review these expectations with their direct reports to ensure understanding and 'buy-in' from those contributing to their attainment.
• Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct, and within budgeted labor cost goals.
• Embrace the use of systems (including regular inventory processes) and technology.
• Maintain strong relationships with local vendors and identify new vendors to ensure the best prices for the best quality products.

Initial Priorities

• Establish Excellence as the Standard: Set a clear expectation that excellence is non-negotiable.
• Champion Consistency & the Basics Done Exceptionally Well: Establish uncompromising standards around food quality, execution, sanitation, and organization.
• Gain an Understanding of Members & Their Habits: Quickly learn the membership’s preferences, traditions, dining patterns, and expectations, honoring beloved staples.
• Develop Thoughtful Innovation & Creativity: Introduce creativity with purpose, refreshing menus, features, and events in ways that feel exciting yet appropriate for the Club.
• Developing and Inspiring People: Lead as a hands-on mentor and teacher, strengthening the culinary bench through training, coaching, and accountability.
• Visibility & Member Engagement: Be an active, approachable presence in both kitchens and dining rooms.
• Demonstrate Strong, Steady Leadership: Provide confident, organized leadership across a large and complex operation, setting clear expectations, partnering closely with FOH and Club leadership.