Executive Chef: Lead Culinary Team, Menus & F&B Operations

Arcis Golf; Solon (OH); On-site; USD 70,000 - 100,000; Full time

Job summary

Arcis Golf seeks an experienced Executive/Head Chef at Solon Country Club to lead the culinary team and manage a $1M+ F&B operation. You will drive menu development, control costs, and ensure top-quality experiences for members and guests.

The role requires strong leadership, menu engineering skills, and the ability to align culinary strategy with financial targets. This on-site position reports to the General Manager and collaborates with the F&B Director to ensure restaurant success.

Qualifications

• Experience leading a culinary team.
• Strong planning and organizational skills.
• Excellent verbal and written communication.

Responsibilities

• Direct and coordinate activities of the culinary department and lead the kitchen team.
• Ensure compliance with national programs and inventory procedures.
• Aim for financial targets; perform monthly reviews and action plans when targets aren’t met.
• Coach staff on daily operations to ensure quality and timeliness.
• Engineer menus to balance quality and margins.
• Develop short- and long-term operational and financial plans for the department.
• Maintain sanitary kitchen standards and compliance with laws.
• Create menus for events and daily features as needed.
• Communicate successes and best practices to leadership to improve results.
• Maintain cross-department communication about programs and events.
• Collaborate with F&B leadership for overall restaurant success.

Skills

Chef leadership

Team supervision

Menu planning

Communication

Education

High school diploma or equivalent

Bachelor’s degree

Culinary degree or certificate

Job description

Arcis Golf seeks an experienced Executive/Head Chef at Solon Country Club to lead the culinary team and manage a $1M+ F&B operation. You will drive menu development, control costs, and ensure top-quality experiences for members and guests.

The role requires strong leadership, menu engineering skills, and the ability to align culinary strategy with financial targets. This on-site position reports to the General Manager and collaborates with the F&B Director to ensure restaurant success.