Executive Chef

Heritage Golf Group; Memphis (TN); On-site; USD 90,000 - 130,000; Full time

Job summary

Colonial Country Club in Memphis seeks an experienced Executive Chef to lead all culinary operations, deliver high-quality dining, and drive food-cost control. The hands-on leader will inspire the kitchen team and balance creativity with operational discipline.

Responsibilities include overseeing daily dining, banquets, and events; menu development; purchasing, inventory, and vendor relations; and ensuring health and safety standards. A culinary degree and ServSafe certification are preferred.

Qualifications

• Executive-level culinary leadership experience required.
• Experience in a private club or upscale hospitality preferred.
• Proven ability to manage food and labor costs.
• Culinary degree or equivalent education/experience.
• ServSafe certification or ability to obtain.

Responsibilities

• Oversee daily dining, banquets, events and tournaments.
• Develop menus reflecting member preferences and current culinary trends.
• Maintain standards for quality, presentation and portion control.
• Recruit, train, schedule and develop culinary team.
• Manage food and labor costs within budgets.
• Oversee purchasing, inventory, receiving and vendor relations.
• Collaborate with GM and F&B leadership for club operations.
• Ensure health, sanitation and safety compliance.
• Establish standardized recipes and portion controls.
• Budgeting, forecasting, and planning for culinary department.

Skills

Executive leadership

Team development

Budgeting

Food cost management

Inventory control

Sanitation knowledge

Communication

Education

Culinary degree

ServSafe certification

Job description

Colonial Country Club is seeking an experienced and passionate Executive Chef to lead all culinary operations for the Club. This position is responsible for delivering a consistently high-quality dining experience while providing strong leadership to the culinary team and effectively managing food costs, labor, inventory, sanitation, and overall kitchen operations.

The ideal candidate is a hands-on culinary leader who thrives in a hospitality-focused environment, takes pride in developing a strong team, and understands the importance of balancing creativity and quality with operational and financial discipline.

Key Responsibilities

• Lead and oversee all culinary operations, including daily dining, banquets, private events, tournaments, and special Club events.
• Develop and execute menus that reflect member preferences, seasonal offerings, current culinary trends, and established Club standards.
• Maintain consistent standards for food quality, presentation, portioning, and service.
• Recruit, train, schedule, develop, and lead culinary team members while fostering a positive, professional, and accountable work environment.
• Manage food and labor costs in accordance with established budgets and financial goals.
• Oversee purchasing, inventory management, receiving, product rotation, and vendor relationships.
• Partner closely with the General Manager, Food & Beverage leadership, and other department heads to ensure seamless execution of Club operations and events.
• Collaborate with the events team on banquet menus, special events, weddings, tournaments, and other functions.
• Maintain a clean, organized, and safe kitchen environment and ensure compliance with all applicable health, sanitation, and food safety standards.
• Establish and maintain standardized recipes, preparation procedures, and portion controls.
• Monitor kitchen equipment and coordinate maintenance or replacement needs as appropriate.
• Respond professionally to member and guest feedback and continually identify opportunities to enhance the culinary experience.
• Participate in budgeting, forecasting, and other operational planning related to the culinary department.
• Perform other duties as assigned to support the overall success of the Club.

Qualifications

• Previous Executive Chef, Executive Sous Chef, or senior culinary leadership experience required.
• Experience in a private club, resort, hotel, upscale restaurant, or similar hospitality environment strongly preferred.
• Demonstrated ability to lead, develop, and retain a high-performing culinary team.
• Strong understanding of food and labor cost management, purchasing, inventory, and budgeting.
• Excellent organizational, communication, and time-management skills.
• Ability to remain composed and organized in a fast-paced hospitality environment.
• Knowledge of food safety, sanitation, and applicable health regulations.
• Culinary degree or equivalent combination of education and professional experience preferred.
• ServSafe certification or ability to obtain certification as required.

Schedule & Physical Requirements

This is a full-time leadership position requiring schedule flexibility based on Club operations. The Executive Chef must be available to work evenings, weekends, holidays, tournaments, and special events as needed.

The position requires the ability to stand for extended periods, work in a commercial kitchen environment, and lift and move items associated with normal culinary operations.