Executive Chef

WILMINGTON CLUB; Wilmington (DE); On-site; USD 72,000 - 88,000; Full time

Benefits offered by this job

Yearly raises

6-month gratuity

Monthly commission

Cell phone reimbursement

Christmas bonus

401(k)

Health insurance

Paid time off

401(k) matching

Competitive salary

Dental insurance

Free uniforms

Vision insurance

Job summary

The Wilmington Club in Wilmington, Delaware is seeking an Executive Chef to lead our culinary program. You will oversee daily dining, banquet and catering operations, purchasing, inventory, and kitchen staffing to ensure exceptional dining experiences for members and guests.

We require at least 10 years of professional culinary experience and a culinary degree or formal training, with strong leadership and classical French techniques.

Qualifications

• Minimum of 10 years of professional culinary experience.
• Culinary Degree or formal culinary training required.
• Experience in Executive Chef/ Chef de Cuisine/ Sous Chef leadership.
• Strong knowledge of classical French culinary techniques.
• Ability to oversee refined, high-quality cuisine.
• Experience with menu development, purchasing, inventory and food-cost management.
• Strong organizational and communication skills.
• Ability to maintain high standards in a private-club environment.

Responsibilities

• Culinary Leadership: uphold standards and lead the kitchen.
• Develop menus with classical French technique and refined presentation.
• Oversee banquets and offsite catering operations.
• Recruit, train, and develop kitchen personnel.
• Manage purchasing, inventory, and food costs.

Skills

Classical French cuisine

Leadership experience

Menu development

Budgeting & food costs

Kitchen management

Staff training

Inventory management

Event catering

Education

Culinary degree

Formal culinary training

Job description

Benefits:

Yearly Raises

6-month Gratuity

Monthly Commission

Cell Phone Reimbursement

Christmas Bonus

401(k)

Health insurance

Paid time off

401(k) matching

Competitive salary

Dental insurance

Free uniforms

Vision insurance

Executive Chef

The Wilmington Club — Wilmington, Delaware

Salary: Starting at $80,000 annually | Full-Time | Salaried

The Wilmington Club, one of Delaware’s most distinguished private dining clubs and fourth oldest private club in the country, is seeking an accomplished and highly motivated Executive Chef to lead our culinary program.

Founded in 1855, the Wilmington Club is steeped in tradition, hospitality, and the traditions of fine dining. Our culinary program is heavily French-inspired, with an emphasis on classical technique, quality ingredients, refined presentation, and consistency. We are seeking a chef who appreciates the importance of tradition while possessing the creativity and knowledge to incorporate contemporary techniques and a broad range of international culinary influences.

Position Summary

The Executive Chef will have overall responsibility for the Club’s culinary operations, including daily dining, menu development, banquet and catering operations, purchasing, inventory, food costs, kitchen staffing, sanitation, and culinary standards.

The ideal candidate will be a seasoned culinary professional with at least 10 years of professional kitchen experience, including significant leadership experience. A strong foundation in classical French cuisine is highly desirable, as is familiarity with American, Italian, Mediterranean, and other international cuisines.

The Executive Chef will lead a kitchen team of approximately five employees and will work closely with the General Manager to ensure that the Wilmington Club continues to provide an exceptional dining experience to its membership and their guests.

Key Responsibilities

Culinary Leadership

Maintain and uphold the Wilmington Club’s established standards of culinary excellence.

Develop and execute menus with a strong emphasis on classical French technique and refined presentation.

Maintain consistency in flavor, quality, portioning, presentation, and execution.

Demonstrate versatility across multiple culinary styles and cuisines.

Personally oversee food preparation and service, remaining actively engaged with the kitchen team.

Banquets & Offsite Catering

Oversee all culinary aspects of the Club’s banquet and catering operations.

Develop menus and pricing in conjunction with Club management.

Ensure that food quality and presentation remain consistent regardless of the size or nature of an event.

Coordinate kitchen staffing and production according to the catering calendar.

Plan effectively for large-scale functions and special events.

Kitchen Management

Recruit, train, supervise, and develop kitchen personnel.

Establish clear expectations for culinary performance, professionalism, cleanliness, and teamwork.

Maintain appropriate staffing levels and schedules.

Foster a professional, respectful, and team-oriented kitchen environment.

Lead by example through professionalism, organization, work ethic, and culinary knowledge.

Purchasing & Financial Management

Manage food purchasing and maintain strong relationships with vendors and purveyors.

Monitor food costs, portion sizes, waste, and inventory.

Maintain appropriate inventory levels while protecting product quality and freshness.

Establish and maintain kitchen procedures that promote efficiency and cost control.

Qualifications

Required:

Minimum of 10 years of professional culinary experience.

Culinary Degree or formal culinary training required

Demonstrated experience in an Executive Chef, Chef de Cuisine, Sous Chef, or comparable leadership position.

Strong knowledge of classical French culinary techniques.

Demonstrated ability to execute and oversee refined, high-quality cuisine.

Experience with menu development, purchasing, inventory, and food-cost management.

Strong organizational and communication skills.

Ability to maintain exceptionally high standards in a professional private-club environment.

Preferred:

Experience in a private club, luxury hotel, fine-dining restaurant, or comparable hospitality environment.

Broad knowledge of international cuisines beyond French cuisine.

Experience with high-end banquets, private events, and offsite catering.

Strong knowledge of classical sauces, stocks, butchery, seafood preparation, pastry fundamentals, and traditional culinary techniques.

Schedule

Normal operating hours for the position are:

Monday–Friday | 7:00 AM–3:00 PM

The Club is closed on most major holidays.

Evening and weekend work will be required based upon the Club’s banquet, catering, and special-event calendar. The successful candidate should understand that flexibility is necessary to meet the needs of the Club and its membership.

What We Offer

Starting salary of $80,000 annually

Full-time salaried position

Monthly commission bonuses

6-month gratuity bonus

Christmas Bonus

Yearly Raises

Health Benefits

401k with employer match

Monthly cell phone reimbursement

Club closed on most major holidays

Opportunity to work with high-quality ingredients and distinguished clientele

The Ideal Candidate

The successful candidate is more than an accomplished cook. They are a culinary leader, mentor, manager, and steward of tradition.

You understand that in a private club, the goal is not simply to impress a guest once—it is to provide an exceptional experience consistently, for members who know and appreciate quality.

You take pride in classical technique, understand the importance of properly prepared food, and have the knowledge and creativity to evolve a menu.

You are organized, composed under pressure, financially responsible, and capable of leading a small professional kitchen team. Most importantly, you understand that hospitality, discretion, consistency, and attention to detail are as important as culinary skill.

The Wilmington Club is an equal opportunity employer.