JOB DESCRIPTION:
The Executive Chef of The Club is responsible for the overall culinary and financial performance of the restaurant. This leader oversees menu development, operational excellence, innovation, financial stewardship, talent development, food safety, and purchasing strategy, while protecting the long-term integrity and reputation of the brand. The Executive Chef partners closely with ownership and senior leadership, executive finance team, and the General Manager to achieve profitability without compromising standards or quality.
DUTIES & RESPONSIBILITIES:
Full Financial Accountability
The Executive Chef maintains full ownership of the restaurant’s financial performance, including:
Maintain budgeted food cost, labor cost, contract labor, and controllable operational expenses
Drive top line revenue growth while protecting and improving bottom line profitability
Oversee inventory management and implement meaningful waste reduction strategies
Develop and execute purchasing strategy and lead vendor negotiations
Ensure responsible capital deployment and maintain equipment replacement forecasting
Own capital planning, monthly and quarterly financial forecasting, and annual budget development
Prepare and present Ownership Business Reviews
Continuously identify areas to improve Net Operating Profit
Culinary Responsibility
Create and execute seasonal menus, restaurant staples, private dining menus, holiday programming, specialty event menus, wine dinner menus, and collaboration events
Ensure consistency of quality, portioning, and presentation across all services
Maintain recipe documentation at the highest standard using the Opsi platform, completed prior to all menu changes
Lead strategic programming and core culinary development that reflects the identity and aspirations of The Club
Drive culinary innovation while honoring the brand’s standards and guest experience expectations
Talent Development & Recruitment
Responsible for recruiting, hiring, onboarding, coaching, discipline, and succession planning for all BOH colleagues
Develop Chef de Cuisine, Executive Sous Chef, and Sous Chefs with intentionality, creating clear pathways for internal promotion
Ensures BHC onboarding and training standards are followed at all times, working closely with the Chef de Cuisine or Executive Sous Chef and the Learning & Development department to execute a consistent and best-in-class integration experience for all new culinary colleagues.
Accountable for Back of House retention, including tracking turnover, conducting stay interviews, and maintaining a kitchen culture that colleagues want to be part of
Build long-term leadership bench strength within the culinary team
Foster a culture of learning, accountability, and professional growth across both FOH and BOH
Collaborate with People & Culture to ensure all HR documentation, performance reviews, and hiring processes are completed accurately and on time
Operational Excellence
Maintain an A health and safety rating at all times
Uphold the highest standards of sanitation and kitchen cleanliness
Oversee equipment maintenance, kitchen organization, and prep systems
Ensure service standards are consistently met across all services and events
Maintain current and accurate recipe documentation in Opsi
Oversee and optimize ordering systems and inventory controls
Manage costing systems with accuracy and discipline
Participate in Daily Summary Operations Meetings and Weekly Managers Meetings (WMM)
Conduct pre-shift meetings to keep the culinary team informed and aligned
Ensure full compliance with all applicable federal, state, county, and municipal health, safety, and labor regulations
Holds all Front of House leadership accountable to the service, presentation, and cleanliness standards of the restaurant; addresses gaps directly and constructively with FOH management
Escalates unresolved service or standards issues to the General Manager and participates in FOH performance conversations as…