Executive Chef - Golf Club Culinary Leader

BoardRoom magazine; Ham Lake (MN); On-site; USD 40,000 - 125,000; Full time

Job summary

Arcis Golf at Majestic Oaks Golf Club in Ham Lake, MN seeks an Executive Chef to lead the culinary team and drive quality, profitability, and program compliance. You will oversee menu engineering, staff development, and financial planning while ensuring standards across events and daily service.

The role requires strong leadership, culinary credentials, and the ability to work nights, weekends, and holidays.

Qualifications

• Previous experience in a Chef leadership role.
• Strong attention to detail, planning and organizational skills.
• Experience supervising others and leading a team.
• Strong verbal and written communication skills.

Responsibilities

• Ensure compliance with national programs such as Menu Program, Approved Product List and Inventory procedures.
• Responsible for selection, development and retention of culinary staff.
• Ensure financial targets are met and follow accounting procedures; provide action plans if targets are not met.
• Observe and coach kitchen staff to ensure quality and timely product; review guest and member feedback.
• Engineer menus to ensure quality and proper margins.
• Create and execute short- and long-term operational and financial plans for the department.
• Ensure kitchen is clean, sanitary, and compliant with laws.
• Create event menus and daily features as needed.
• Communicate successes and best practices to Regional Chef/VP Food & Beverage to improve quality and financial results.
• Maintain cross-department communication about programs and events.

Skills

Chef leadership

Attention to detail

Team leadership

Communication

Education

High school diploma or equivalent

Bachelor’s/Culinary degree or certificate preferred

Job description

Arcis Golf at Majestic Oaks Golf Club in Ham Lake, MN seeks an Executive Chef to lead the culinary team and drive quality, profitability, and program compliance. You will oversee menu engineering, staff development, and financial planning while ensuring standards across events and daily service.

The role requires strong leadership, culinary credentials, and the ability to work nights, weekends, and holidays.