Executive Chef - High-Volume Club Dining & Banquets

Concert Golf; Minnesota; On-site; USD 95,000 - 140,000; Full time

Job summary

Northgate Country Club in Minnesota is recruiting an Executive Chef to oversee day-to-day culinary operations across multiple dining outlets, pool operations, and banquets. This hands-on leadership role emphasizes quality, thoughtful menu design, and a focus on delivering memorable dining experiences for members and guests.

The Executive Chef will budget, forecast, control costs, manage labor, hire and train kitchen staff, and ensure standardized recipes and plate presentation for all venues.

Qualifications

• Minimum of two years as Executive Chef or five years as Sous Chef.
• Experience leading high-volume operations with multiple dining outlets.
• Strong menu planning and cost control skills.
• Ability to train and develop kitchen staff.
• Proven track record in banquet and à la carte revenue generation.
• Bilingual English–Spanish is a plus.

Responsibilities

• Oversee budgeting, forecasting, cost controls, and labor management.
• Maintain hands-on involvement in daily kitchen operations.
• Coordinate purchasing and inventory for all kitchen outlets.
• Hire and train kitchen staff; standardize recipes and plating for venues and events.
• Deliver outstanding service and memorable dining experiences for members and guests.
• Lead, motivate, and develop a high-performing culinary team.

Skills

Executive leadership

High-volume operations

Budgeting & cost control

Menu planning & development

Banquet & a la carte operations

Staff training & development

Purchasing & inventory management

Food safety & sanitation

Multifunction kitchen management

Bilingual English–Spanish

Tools

Microsoft Word

Microsoft Excel

Payroll systems

POS systems

Job description

Northgate Country Club in Minnesota is recruiting an Executive Chef to oversee day-to-day culinary operations across multiple dining outlets, pool operations, and banquets. This hands-on leadership role emphasizes quality, thoughtful menu design, and a focus on delivering memorable dining experiences for members and guests.

The Executive Chef will budget, forecast, control costs, manage labor, hire and train kitchen staff, and ensure standardized recipes and plate presentation for all venues.