Executive Chef: Lead Culinary for Banquets & Club Events

Heritage Golf Group; Memphis (TN); On-site; USD 90,000 - 130,000; Full time

Job summary

Colonial Country Club in Memphis seeks an experienced Executive Chef to lead all culinary operations, deliver high-quality dining, and drive food-cost control. The hands-on leader will inspire the kitchen team and balance creativity with operational discipline.

Responsibilities include overseeing daily dining, banquets, and events; menu development; purchasing, inventory, and vendor relations; and ensuring health and safety standards. A culinary degree and ServSafe certification are preferred.

Qualifications

• Executive-level culinary leadership experience required.
• Experience in a private club or upscale hospitality preferred.
• Proven ability to manage food and labor costs.
• Culinary degree or equivalent education/experience.
• ServSafe certification or ability to obtain.

Responsibilities

• Oversee daily dining, banquets, events and tournaments.
• Develop menus reflecting member preferences and current culinary trends.
• Maintain standards for quality, presentation and portion control.
• Recruit, train, schedule and develop culinary team.
• Manage food and labor costs within budgets.
• Oversee purchasing, inventory, receiving and vendor relations.
• Collaborate with GM and F&B leadership for club operations.
• Ensure health, sanitation and safety compliance.
• Establish standardized recipes and portion controls.
• Budgeting, forecasting, and planning for culinary department.

Skills

Executive leadership

Team development

Budgeting

Food cost management

Inventory control

Sanitation knowledge

Communication

Education

Culinary degree

ServSafe certification

Job description

Colonial Country Club in Memphis seeks an experienced Executive Chef to lead all culinary operations, deliver high-quality dining, and drive food-cost control. The hands-on leader will inspire the kitchen team and balance creativity with operational discipline.

Responsibilities include overseeing daily dining, banquets, and events; menu development; purchasing, inventory, and vendor relations; and ensuring health and safety standards. A culinary degree and ServSafe certification are preferred.