Executive Chef

The Congress Lake Club; Hartville (OH); On-site; USD 85,000 - 110,000; Full time

Job summary

The Congress Lake Club in Hartville, Ohio is seeking an accomplished Executive Chef to lead the culinary program and deliver outstanding dining experiences for members and their guests. This hands-on leader will oversee all kitchen operations, menu development, recipe standards, plating quality, and staff mentoring while maintaining strong food-cost controls and sanitation.

As the culinary ambassador, you will engage with members, gather feedback, and collaborate with Front-of-House and Club

Qualifications

• Bachelor’s degree in Culinary Arts and/or Hospitality Management with extensive management experience.
• At least eight years of progressive food production and management experience; or ~15 years of relevant experience.
• Certified in food safety preferred; American Culinary Federation or similar certification preferred.

Responsibilities

• Lead all culinary operations for club restaurants, banquets, and special events.
• Develop innovative, seasonally inspired menus based on member feedback.
• Maintain consistent standards for recipes, portions, plating, quality, and presentation.
• Hire, train, and develop culinary leadership and line staff.
• Oversee food and labor budgets, and manage costs without compromising quality.
• Maintain sanitation, cleanliness, and kitchen safety standards.
• Collaborate with front-of-house managers and Club leadership.

Skills

Leadership

Menu development

Staff mentoring

Budgeting

Food safety

Education

Bachelor’s degree in Culinary Arts and/or Hospitality Management

Job description

Description

An Exceptional Culinary Leadership Opportunity

Congress Lake Club is seeking an accomplished, creative, and highly engaged Executive Chef to lead the Club's culinary program and deliver exceptional dining experiences for our members and their guests.

The Executive Chef serves as the culinary ambassador for Congress Lake Club and oversees all culinary operations, including member dining, banquets, private events, and special Club functions. We are looking for a hands-on culinary leader who combines exceptional food quality and creativity with a genuine passion for hospitality, team development, and member engagement.

This is a highly visible leadership position. The successful candidate will be comfortable moving beyond the kitchen to build relationships with members, solicit feedback, understand their preferences, and continually evolve the Club's culinary offerings.

Key Responsibilities

The Executive Chef will:

• Lead all culinary operations for Club restaurants, banquets, and special events.
• Develop innovative, seasonally inspired menus based on member preferences and feedback.
• Maintain consistent standards for recipes, portions, plating, quality, and presentation.
• Hire, train, mentor, evaluate, and develop culinary leadership and line staff.
• Establish structured training and cross-training opportunities for the culinary team.
• Actively engage with members during service and respond to feedback.
• Oversee food and labor budgets and proactively manage expenses without compromising quality.
• Ensure the quality and consistency of all ingredients and products.
• Maintain impeccable sanitation, cleanliness, food safety, and kitchen safety standards.
• Partner closely with front-of-house managers and Club leadership.
• Lead pre-service meetings and ensure the culinary team is prepared for daily service and special events.
• Oversee kitchen equipment maintenance and preventive maintenance programs.

The Ideal Candidate

• Brings creativity and innovation to menu development while respecting the classic favorites members know and enjoy.
• Has a strong, visible presence and genuinely enjoys interacting with members and guests.
• Leads by example and is actively present during peak dining periods and special events.
• Is passionate about recruiting, training, mentoring, and developing culinary professionals at all levels.
• Creates a positive, professional kitchen culture built around teamwork, accountability, consistency, and continuous improvement.
• Maintains exceptional standards for food quality, presentation, sanitation, cleanliness, and safety.
• Understands the business side of culinary operations and effectively manages food costs, labor, purchasing, vendors, and operating budgets.
• Works collaboratively with front-of-house leadership to create a seamless member dining experience.

Qualifications

• A bachelor's degree in Culinary Arts and/or Hospitality Management with at least eight years of progressive food production and management experience; or
• Approximately 15 years of relevant culinary experience; or
• An equivalent combination of education and experience demonstrating the knowledge, leadership skills, and abilities necessary for the position.

American Culinary Federation or another recognized hospitality association certification is preferred. A valid food safety certification is required.

Position: Executive Chef

Reports To: General Manager

Location: Congress Lake Club, Hartville, Ohio

Employment Type: Full-Time