Executive Chef

David Meyers Associates; Doylestown (Bucks County); Presencial; USD 90.000 - 140.000; Jornada completa

Descripción de la vacante

Doylestown Country Club in Bucks County, PA seeks an Executive Chef to lead the culinary program with a hands-on, people-first approach. You will mentor staff, set clear expectations, and collaborate with front- and back-of-house leadership to deliver exceptional member dining experiences.

You’ll own menus for private events, manage food and labor costs, and uphold the Club’s standards for quality, presentation, and safety while staying creative and guest-focused.

Formación

• Experience in private clubs or luxury, multi-unit hotel/resort environments.
• Hands-on leader with culinary vision and a focus on standards and urgency.
• Proven developer of people—recruiting, teaching, mentoring, and retaining culinary staff.
• Organized professional with strong fundamentals—standardizing recipes, methods across dining programs.
• Versatile chef capable of contemporary, seasonal menus and accommodating dietary needs.
• Creates menus for private functions, member events, and wine dinners with leadership in execution.
• Strong financial and administrative skills: budgeting, cost control, purchasing, scheduling.

Responsabilidades

• Provide vision and direction for the culinary program; set high standards.
• Lead and mentor kitchen team; ensure quality, presentation, and consistency.
• Manage annual culinary budget in collaboration with leadership.
• Plan and execute Club and private events; oversee wine dinners and special offerings.
• Uphold sanitation, safety, and operational excellence across all food service areas.

Conocimientos

Private club experience

Culinary leadership

Staff development

Menu planning

Descripción del empleo

About the Club: Formed in 1916 when Doylestown featured mostly farms and about 1,600 residents, five founders crafted the original vision of Doylestown Country Club. They secured 71 acres of farmland featuring streams, ponds, and rolling hills, establishing a 9-hole course where sheep and cows occasionally served as hazards. The Club purchased the property in 1945 and expanded to 18 holes in 1963.

More than a century later, Doylestown Country Club continues to honor its history while investing in its future. An $11 million clubhouse renovation and expansion completed in 2024 transformed the member experience with expanded and reimagined dining spaces, a new main bar, outdoor dining, golf simulators, Pro Shop, locker rooms, and improvements to the Club’s culinary facilities.

DCC is located in the heart of Bucks County, approximately one hour north of Philadelphia and two hours from Manhattan. Doylestown combines small-town charm with an affluent, highly educated community and a vibrant, walkable downtown featuring acclaimed restaurants, shops, museums, and cultural attractions. Today, Doylestown Country Club blends its more than 100 years of tradition with modern amenities and a continued commitment to providing one of the premier private-club experiences in Bucks County.

Chef Position Specifics:

Doylestown Country Club is seeking a team-minded, hands-on culinary leader who is equally passionate about developing people and delivers an exceptional dining experience. The ideal Executive Chef is a coach and mentor who establishes clear expectations, holds the team accountable, and maintains high standards while creating a positive, respectful kitchen culture. The Club prefers a leader who can lead with a “velvet hammer” rather than an “iron fist” or “no questions allowed” mentality.

The Executive Chef will provide vision and direction for the culinary program while demonstrating an ownership mentality—identifying challenges, developing solutions, and bringing thoughtful ideas and recommendations to the General Manager. The Chef should care as much about the overall member dining experience as the presentation on the plate and build strong collaboration between front- and back-of-house staff and managers.

The successful candidate is strategic-minded, continuously looking for opportunities to enhance the culinary operation through people, systems, menus, programming, equipment, and thoughtful investment rather than maintaining the status quo. As the face of the culinary operation, the Executive Chef will be visible and accessible to the membership at appropriate times.

Candidate Qualifications:

• Candidate must have current or past experience working in a private club, or luxury, multi-unit hotel/resort
• The position requires an engaged, hands-on leader with a strong culinary vision who will drive dining offerings while ensuring quality, consistency, presentation, and a sense of urgency. The Executive Chef should continuously look for opportunities to improve the culinary operation and maintain high standards of excellence.
• A proven developer of people who takes pride in recruiting, teaching, mentoring, and retaining culinary staff. The Executive Chef establishes clear expectations, provides accountability and feedback, recognizes talent, and creates opportunities for employees to grow into future culinary leaders.
• An organized and detail-oriented professional with strong culinary fundamentals who develops systems and standards that produce consistent results. Maintains standardized recipes, preparation methods, plating and portion specifications, and production procedures across a la carte dining, banquets, and Club events.
• Possesses the culinary versatility to execute Club favorites at a consistently high level while introducing contemporary cuisine, seasonal offerings, and creative specials. Stays current with culinary trends, ingredients and techniques and demonstrates creativity in accommodating allergies, dietary preferences, and member requests.
• Creates menus for private functions, member events and golf guest days and is hands-on in planning and executing Club and private events. The Chef should be capable of delivering outstanding wine dinners and other Chef-led culinary experiences.
• Demonstrates strong financial and administrative acumen, including food and labor cost management, purchasing, inventory controls, scheduling, menu pricing, and capital planning. Works collaboratively with the Controller and General Manager in developing and managing the annual culinary budget and identifying appropriate investments in the operation.
• Builds productive vendor relationships and regularly evaluates product quality, specifications, pricing, and purchasing practices to improve value without compromising quality.
• Is a collaborative Department Head who develops a strong partnership between culinary and front-of-house leadership. Attends applicable Committee meetings, listens to member feedback and is visible and personable with the membership through table visits, Club communications, and Chef-led events (ex: Wine Dinners, Chef’s table, etc.). We’re not just looking for an “admin” chef but rather a face of the culinary operation.
• Ensures the highest standards of sanitation, cleanliness, organization, food safety, and workplace safety are maintained throughout all food service and production areas.