Executive Chef

Confidential; Augusta (GA); On-site; USD 70,000 - 120,000; Full time

Benefits offered by this job

Health insurance

Paid time off

Professional development

Job summary

Confidential private country club is seeking an Executive Chef to lead culinary operations, menu development, and events. The role requires strong leadership, a focus on quality, and cost control across à la carte dining, banquets, and private events.

The Executive Chef will hire and train staff, manage food and labor costs, and ensure compliance with ServSafe, OSHA, and health standards while delivering an exceptional member dining experience.

Qualifications

• Culinary degree or equivalent professional training; progressive experience considered in lieu of formal education.
• 7+ years of progressive culinary leadership, including 3+ years as Executive Chef or equivalent.
• Private club, resort, or high-volume fine-dining experience preferred.
• ServSafe Food Protection Manager certification (or ability to obtain within 30 days).
• Proven track record managing food and labor costs to budget.
• Strong leadership, communication, and team-development skills.
• Proficiency with inventory, ordering, and POS systems.
• Ability to work a flexible schedule including evenings, weekends, and holidays.

Responsibilities

• Design, price, and execute seasonal menus for à la carte dining, banquets, and private events.
• Plan and oversee food production for weddings and member events with timely execution.
• Recruit, train, schedule, and supervise kitchen staff; mentor and develop talent.
• Manage food and labor costs against budget; handle purchasing and vendor negotiations.
• Maintain ServSafe and health standards, ensuring a clean, safe kitchen at all times.
• Collaborate on menu pricing strategy and member satisfaction initiatives with leadership.
• Monitor member feedback and adjust offerings accordingly.
• Maintain records for food cost, labor, inventory, and equipment; report to club leadership.

Skills

Culinary leadership

Budget & cost control

Staff development

Menu planning

Food safety (ServSafe)

Inventory & purchasing

POS systems

Flexibility in schedule

Education

Culinary degree or equivalent

Tools

POS systems

Inventory software

Purchasing software

Job description

Reports To: General Manager

Location: Confidential — details provided to candidates upon initial screening

About This Opportunity

Our client is a well-established private country club offering à la carte dining, banquet and special-event service, and a robust calendar of member-driven culinary programming. Due to the sensitive nature of this search, the club's identity is being withheld until candidates have completed an initial confidential screening. Interested candidates are assured full discretion throughout the process, and no current employer or colleague will be contacted without the candidate's explicit consent.

Position Summary

The Executive Chef is responsible for the overall leadership, quality, and profitability of the Club's culinary operation. This includes menu development and execution across à la carte dining, banquets, and private events; kitchen staff hiring, training, and supervision; food and labor cost management; and full compliance with health, safety, and sanitation standards. The Executive Chef partners closely with the General Manager, Clubhouse Manager, and House/Food & Beverage Committee to deliver a consistently exceptional member dining experience.

Key Responsibilities

• Design, price, and execute seasonal à la carte menus, chef's features, and holiday/special-event menus that reflect member preferences and current culinary trends.
• Plan and oversee food production for banquets, weddings, member events, and private functions, ensuring consistent quality and timely execution.
• Recruit, train, schedule, and supervise all kitchen staff; build a strong bench through mentorship and structured development.
• Manage food and labor costs against budget, including purchasing, vendor negotiations, inventory control, and waste reduction.
• Maintain full compliance with ServSafe, OSHA, and local health department standards; maintain a clean, organized, and safe kitchen at all times.
• Collaborate with the General Manager and House/F&B Committee on menu planning, pricing strategy, and member satisfaction initiatives.
• Monitor member feedback and satisfaction trends; adjust offerings and service standards accordingly.
• Maintain accurate records for food cost, labor, inventory, and equipment maintenance; report regularly to club leadership.
• Uphold the highest standards of food quality, presentation, and consistency across all outlets and events.
• Perform other culinary and operational duties as assigned by the General Manager.

Qualifications

• Culinary degree or equivalent professional culinary training; equivalent progressive experience will be considered in lieu of formal education.

• Minimum 7+ years of progressive culinary leadership experience, including at least 3 years as an Executive Chef, Executive Sous Chef, or comparable role.

• Private club, resort, or high-volume fine-dining experience strongly preferred.

• Current ServSafe Food Protection Manager certification (or ability to obtain within 30 days of hire).

• Proven track record managing food and labor costs to budget.

• Strong leadership, communication, and team-development skills; demonstrated ability to build and retain a stable kitchen team.

• Proficiency with inventory, ordering, and point-of-sale systems.

• Ability to work a flexible schedule including evenings, weekends, and holidays as club events require.

Compensation is competitive and commensurate with experience, and will be discussed directly with qualified candidates following initial screening. The club offers a comprehensive benefits package, which includes health insurance, paid time off, and professional development support.