Executive Chef, Country Club of Decatur

Position Overview

The Country Club of Decatur is seeking a highly motivated, hands-on and engaged Executive Chef to lead all culinary operations for the Club. This is an exciting opportunity for a culinary professional who thrives in a collaborative private club environment and is passionate about elevating the member dining experience while developing and mentoring a strong culinary team.

Culinary Leadership & Execution

• Provide hands-on leadership and direction for all culinary operations throughout the Club.
• Lead by example in both professionalism and execution while maintaining a consistent presence within the kitchens and member dining operations.
• Direct oversight of all food production for a la carte dining, member events, banquets, private functions, pool operations and special Club programming.
• Establish and maintain exceptional standards for food quality, consistency, presentation, creativity and execution.
• Maintain a culture of accountability, professionalism, teamwork and hospitality throughout the culinary department.
• Participate in daily production and service periods to ensure smooth operations and high-quality member experiences.
• Continuously evaluate and improve operational systems, kitchen workflows and service execution.
• Ensure all culinary offerings reflect the standards and expectations of a premier private club environment.

Menu Development & Member Experience

• Play a critical role in shaping the overall member dining experience through innovative menu development, seasonal offerings and elevated culinary programming.
• Develop creative, relevant, and member-focused a la carte and banquet menus.
• Create seasonal features, holiday menus, wine dinners and specialty culinary events.
• Balance innovation with member favorites and Club traditions.
• Work collaboratively with Club leadership to enhance member satisfaction and increase dining participation.
• Maintain awareness of culinary trends while ensuring offerings remain appropriate for the membership demographic and Club culture.
• Meet with members and private event hosts when necessary to customize menus and create exceptional event experiences.
• Assist in the planning and execution of member events, social functions and Club-wide programming.

Financial Management & Cost Controls

• Be responsible for the financial performance of the culinary operation and maintaining strong fiscal accountability throughout the department.
• Develop and manage annual culinary budgets in partnership with Club leadership.
• Monitor and control food and labor costs to meet established financial goals.
• Establish proper menu pricing and recipe costing procedures.
• Conduct monthly food inventories and maintain accurate inventory controls.
• Oversee purchasing and receiving procedures to ensure proper quality, quantity and pricing of all food products.
• Research new products and evaluate cost efficiency and profitability opportunities.
• Review invoices and approve product purchases prior to submission to accounting.
• Manage scheduling and labor deployment to minimize overtime while maintaining operational standards.
• Audit and approve weekly payroll for culinary staff.
• Maintain accurate records related to food covers, business volumes, banquet activity and departmental performance.

Team Leadership & Staff Development

• Build, mentor and lead a positive and professional culinary team environment focused on consistency, accountability and long-term development.
• Recruit, hire, on-board, train and develop culinary team members.
• Establish clear performance expectations and hold staff accountable to Club standards.
• Create a positive and respectful workplace culture that promotes teamwork and professional growth.
• Supervise and mentor sous chefs, cooks, pastry staff, dishwashers and seasonal employees.
• Develop staffing structures and scheduling plans that support operational efficiency.
• Provide ongoing coaching, feedback and performance evaluations.
• Work collaboratively with front-of-house leadership to ensure strong communication and operational alignment.
• Support employee retention through leadership presence, training and team engagement.

Sanitation, Safety & Compliance

• Ensure the Club maintains the highest standards of cleanliness, food safety, sanitation and regulatory compliance.
• Maintain all local, state and federal food safety and sanitation standards.
• Ensure all kitchen equipment and facilities are properly maintained and cleaned.
• Monitor kitchen organization, cleanliness and safety procedures on a daily basis.
• Enforce proper food handling, storage, labeling and preparation procedures.
• Maintain all applicable certifications and regulatory compliance standards.
• Ensure proper documentation and procedures are consistently followed throughout the culinary operation.

Collaboration & Club Leadership

• Serve as an important member of the senior leadership team and is expected to maintain strong communication and collaboration across all departments.
• Work closely with the General Manager, Clubhouse Manager, Food & Beverage Manager and other department leaders.
• Participate in leadership meetings, strategic planning discussions and operational initiatives.
• Support Club-wide goals and contribute positively to the overall member experience.
• Build strong relationships with members, vendors and staff throughout the organization.
• Assist with marketing initiatives, promotions and special event planning.
• Address member feedback and concerns professionally and proactively.
• Maintain a visible, approachable and service-oriented leadership style.