Executive Chef Location: Public Golf Course with Banquet & Grill Operations Compensation: $70,000 base salary + up to 20% annual performance bonus Reports To: Director of Food & Beverage / General Manager   Position Summary The Executive Chef is responsible for the overall culinary vision, execution, and financial performance of all food operations, including the Grill, Banquet & Events, and Special Functions. This role is both hands-on and strategic, requiring strong leadership, cost controls, menu development, and collaboration with Events, Golf Operations, and F&B leadership to drive guest satisfaction and revenue growth.   The Executive Chef plays a critical role in achieving the annual food & beverage revenue goal, while maintaining quality, consistency, and profitability across all outlets.

 

Key Responsibilities:

Culinary Leadership & Operations Lead all culinary operations for: Daily Grill service Banquet & event execution Golf outings, weddings, and special events Develop and execute menus that are: Profitable Seasonal and market-driven Consistent with guest expectations and event needs Ensure food quality, presentation, and consistency meet brand and guest standards Maintain high standards of sanitation, food safety, and health department compliance

 

Financial Performance & Cost Control Manage food cost targets (typically 28–32% depending on outlet mix) Control labor costs through proper scheduling and staffing plans Oversee purchasing, inventory management, and vendor relationships Minimize waste and maximize product utilization Support banquet pricing, menu engineering, and upselling initiatives

 

Team Leadership & Development Recruit, train, and retain kitchen staff Establish clear expectations, standards, and accountability Create prep guides, recipes, and execution standards Foster a positive, professional kitchen culture aligned with company values Collaborate closely with Front of House and Events teams

 

Banquet & Event Collaboration Work directly with Events Director / Sales Team on: Menu creation and pricing Event execution planning Forecasting and staffing needs Ensure smooth execution for weddings, golf outings, corporate events, and seasonal promotions Support innovation in event offerings to increase average spend per event

 

Guest Experience & Brand Standards Deliver a consistent, high-quality guest experience across all outlets Address guest feedback and implement continuous improvement Support themed events, seasonal features, and promotional dining experiences

 

Preferred Qualifications 5+ years of Executive Chef or Senior Sous Chef experience Strong banquet and high-volume service background Experience in golf, hospitality, resort, or event-driven environments preferred Proven ability to manage food and labor costs ServSafe Manager Certified (or ability to obtain within 6 months) Strong leadership, communication, and organizational skills

 

Extra Information See attached for Job Description.
Note 20% Bonus