Executive Chef: High-Volume Banquets & Fine Dining

Concert Golf Partners; Holly Springs (NC); On-site; USD 80,000 - 110,000; Full time

Job summary

The Club at 12 Oaks in North Carolina is seeking an Executive Chef to oversee daily culinary operations across multiple dining outlets, pool services, and banquet events. The role requires versatility with both banquet and ala carte service.

This hands-on leadership position emphasizes budgeting, menu design, staff hiring and training, and delivering a memorable dining experience for members and guests. Strong management and bilingual communication are a plus.

Qualifications

• Five+ years of Executive Chef experience or eight+ years as Sous Chef.
• Proven ability to lead high-volume, multi-outlet culinary operations.
• Strong leadership, organizational, and coaching skills.
• Solid knowledge of menu planning for restaurants and banquets.
• Excellent cost control, budgeting, and forecasting capabilities.
• Bilingual English–Spanish is a plus.

Responsibilities

• The Executive Chef assists in preparing an annual budget and achieves these financial goals through forecasting, cost controls, and labor management.
• This is a hands-on working chef position, not an office role. Execution of daily operations is the first priority.
• Coordinate the ordering and monitoring of all food and kitchen wares and the engineering of all menu items to maintain the proper contribution margin.
• The Executive Chef is also responsible for the hiring of all kitchen staff and their training/development through education and creative instruction. By ensuring standardization of recipes and plate presentation for a la Carte venues and catered events, the Executive Chef and his culinary team deliver a memorable dining experience for Members and guests.
• The Executive Chef is an advocate of outstanding service to the members and understands the critical role that membership and exceeding expectations regarding the success of the operation.
• This position oversees all culinary operations including a la carte, member events, and banquets. Creative menu design, concise purchasing strategies, and efficient operational management are key to departmental success.
• Again, this is a hands-on working chef role, not an official position. Office work is very streamlined and a small part of daily operations.
• A strong respectful management style is vital. Our team is a family and we are looking for a great ambassador to expand upon our culture.

Skills

Team leadership

Budgeting & forecasting

Menu planning

Cost control

Staff training & development

Banquet & à la carte experience

High-volume kitchen management

English & Spanish communication

Tools

Microsoft Word

Excel

Payroll systems

POS systems

Job description

The Club at 12 Oaks in North Carolina is seeking an Executive Chef to oversee daily culinary operations across multiple dining outlets, pool services, and banquet events. The role requires versatility with both banquet and ala carte service.

This hands-on leadership position emphasizes budgeting, menu design, staff hiring and training, and delivering a memorable dining experience for members and guests. Strong management and bilingual communication are a plus.