Executive Chef

Arcis Golf; Solon (OH); On-site; USD 70,000 - 100,000; Full time

Job summary

Arcis Golf seeks an experienced Executive/Head Chef at Solon Country Club to lead the culinary team and manage a $1M+ F&B operation. You will drive menu development, control costs, and ensure top-quality experiences for members and guests.

The role requires strong leadership, menu engineering skills, and the ability to align culinary strategy with financial targets. This on-site position reports to the General Manager and collaborates with the F&B Director to ensure restaurant success.

Qualifications

• Experience leading a culinary team.
• Strong planning and organizational skills.
• Excellent verbal and written communication.

Responsibilities

• Direct and coordinate activities of the culinary department and lead the kitchen team.
• Ensure compliance with national programs and inventory procedures.
• Aim for financial targets; perform monthly reviews and action plans when targets aren’t met.
• Coach staff on daily operations to ensure quality and timeliness.
• Engineer menus to balance quality and margins.
• Develop short- and long-term operational and financial plans for the department.
• Maintain sanitary kitchen standards and compliance with laws.
• Create menus for events and daily features as needed.
• Communicate successes and best practices to leadership to improve results.
• Maintain cross-department communication about programs and events.
• Collaborate with F&B leadership for overall restaurant success.

Skills

Chef leadership

Team supervision

Menu planning

Communication

Education

High school diploma or equivalent

Bachelor’s degree

Culinary degree or certificate

Job description

Signature of Solon Country Club - Solon, OH

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another.

Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits. Responsible for $1MM+ in total Food & Beverage Revenue. Reports to the General Manager.

Primary Responsibilities

• Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures.
• Responsible for selection, development and retention of talented culinary staff.
• Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action.
• Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate.
• Engineer all menus items to ensure quality and proper margins.
• Create and execute short term and long term operational and financial plans for the department to improve quality and financial results.
• Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws.
• Creates menus as needed for events, custom events, daily features and so on.
• Identify and communicate successes and best practices to General Manager, Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company.
• Maintains constant communication between departments and keeps other departments informed about special programs and events.
• Works closely with the F&B Director in programming and overall restaurant success.

Qualifications

• Previous experience in a Chef leadership role
• High school diploma or equivalent required. Bachelor’s degree, Culinary degree or certificate preferred.
• Strong attention to detail, planning and organizational skills
• Experience supervising others and leading a team
• Strong verbal and written communication skills

Working Conditions

Will often be required to work nights, weekends and holidays.

Certification And/or License Requirement

Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire.

Equal Employment Opportunity

Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.