Executive Chef
EXECUTIVE CHEF RECRUITING JOB DESCRIPTION
Position Title: Executive Chef
Reports To: Chief Operating Officer
Location: Traverse City Country Club
Employment Type: Full-Time, Exempt
POSITION OVERVIEW
The Executive Chef is responsible for the consistent execution, financial performance, training, and leadership of all kitchen operations. This role requires an operator-first mindset with demonstrated success in cost control, standardized systems, staff development, and private club or hospitality environments.
Creativity is valued; discipline is required.
KEY RESPONSIBILITIES
·Maintain consistent food quality, portioning, timing, and presentation
·Oversee a la carte, banquet, and special event execution
·Eliminate variance through training and accountability
Financial Management·Manage kitchen payroll within 48-52% of food revenue (55% absolute maximum)
·Build and manage seasonal staffing models
·Schedule labor to covers and events
·Control food cost, waste, and inventory
Staff Leadership & Development
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Reports To: Chief Operating Officer
Location: Traverse City Country Club
Employment Type: Full-Time, Exempt
POSITION OVERVIEW
The Executive Chef is responsible for the consistent execution, financial performance, training, and leadership of all kitchen operations. This role requires an operator-first mindset with demonstrated success in cost control, standardized systems, staff development, and private club or hospitality environments.
Creativity is valued; discipline is required.
Food Quality & Consistency
·Ensure strict adherence to standardized recipes·Maintain consistent food quality, portioning, timing, and presentation
·Oversee a la carte, banquet, and special event execution
·Eliminate variance through training and accountability
Financial Management·Manage kitchen payroll within 48-52% of food revenue (55% absolute maximum)
·Build and manage seasonal staffing models
·Schedule labor to covers and events
·Control food cost, waste, and inventory
Staff Leadership & Development
·Recruit, train, and retain a high-performing kitchen team
·Develop sous chefs and kitchen leaders
·Implement structured training and cross-training programs
·Foster a culture of accountability and professionalism
Menu Development & Implementation
·Follow a disciplined menu development process:·Recipe creation
·Costing
·Tasting
·Training
·Controlled rollout
·Balance member expectations with operational efficiency
Inventory & Systems
·Maintain accurate inventory controls and pars
·Forecast banquet and event needs
·Prevent stockouts and emergency ordering
Required
·Minimum 5 years in a senior kitchen leadership role
·Demonstrated success managing payroll and labor costs
·Experience in private clubs, hotels, resorts, or high-volume hospitality
·Proven ability to train and lead teams
·Strong organizational and communication skills
Preferred
·Private club experience
·Multi-outlet kitchen oversight
·Experience with banquet and event operations
KEY SUCCESS METRICS
·Payroll performance within target
·Consistent member satisfaction
·Stable staffing and reduced turnover
·Clean, disciplined kitchen operations
Predictable financial outcomes
