Executive Chef

Cherry Creek Golf Club; Detroit (MI); On-site; USD 80,000 - 110,000; Full time

Job summary

Cherry Creek Golf Club in Detroit, MI seeks an Executive Chef to lead all kitchen operations for golf club dining and banquets. You will plan menus, supervise staff, manage inventory and costs, and ensure compliance with health and safety standards.

Develop seasonal menus and coordinate with banquets to deliver exceptional guest experiences. The role requires strong leadership, culinary excellence, and the ability to manage multiple events while maintaining high standards and teamwork in a

Qualifications

• Demonstrated experience in menu development, food preparation, and plating in restaurant, banquet, or club settings.
• Proven leadership abilities; staff supervision, scheduling, and performance management in a kitchen.
• Knowledge of food safety, sanitation standards, and regulatory compliance.
• Experience in inventory management, ordering, budgeting, and food cost control.
• Effective communication and collaboration with management and front-of-house teams.
• Ability to handle multiple events and maintain quality under pressure.
• Culinary education, certification, or apprenticeship is preferred; Executive/Sous Chef experience is beneficial.

Responsibilities

• Oversee kitchen operations, menu planning, and plating standards for golf club dining and banquets.
• Lead, train, and schedule kitchen staff; manage food ordering, inventory, and costs.
• Ensure compliance with health, safety, and sanitation regulations.
• Develop seasonal and event-specific menus and supervise service line cooks.
• Maintain kitchen organization, cleanliness, and collaboration with banquet teams.
• Foster a positive team culture and drive efficiency and consistency.

Skills

Culinary leadership

Menu development

Food preparation

Plating standards

Staff supervision

Inventory management

Budgeting & cost control

Health & sanitation

Communication with FOH/Management

Event coordination

Job description

Company Description

Cherry Creek Golf Club is recognized as one of the premier public golf and banquet destinations in Metro Detroit and across Michigan. The club offers a high-quality golf experience alongside well-appointed banquet and event facilities, serving a wide range of private functions and special occasions. Team members join a professional, guest-focused environment that values consistency, hospitality, and attention to detail. The culinary team plays a central role in delivering memorable experiences for guests, from casual dining to large banquets and events.

Role Description

The Executive Chef is a full-time, on-site role based at Cherry Creek Golf Club in Detroit, MI. This role oversees all kitchen operations, including menu planning, food preparation, plating standards, and quality control for golf club dining and banquet services. The Executive Chef leads, trains, and schedules kitchen staff; manages food ordering, inventory, and cost controls; and ensures compliance with health, safety, and sanitation regulations. Day-to-day responsibilities include developing seasonal and event-specific menus, supervising line and prep cooks during service, maintaining kitchen organization and cleanliness, and collaborating with management and banquet teams to support events and guest satisfaction. The Executive Chef is also expected to maintain high culinary standards, foster a positive team culture, and continuously improve efficiency and consistency in the kitchen.

Qualifications

• Strong culinary skills with demonstrated experience in menu development, food preparation, and plating in restaurant, banquet, or club settings.
• Proven leadership abilities, including staff supervision, training, scheduling, and performance management within a kitchen environment.
• Knowledge of food safety, sanitation standards, and regulatory compliance, with a commitment to maintaining a safe and clean kitchen.
• Experience in inventory management, ordering, budgeting, and food cost control to support operational efficiency.
• Effective communication and collaboration skills to work closely with management, front-of-house teams, and event coordinators.
• Ability to thrive in a fast-paced environment, manage multiple events or services, and maintain consistency under pressure.
• Relevant culinary education, certification, or apprenticeship is preferred; prior experience as an Executive Chef or Sous Chef is highly beneficial.
• Flexibility to work evenings and weekends, as required by golf club and banquet operations.