Executive Chef: Private Club Culinary Leader

WILMINGTON CLUB; Wilmington (DE); On-site; USD 72,000 - 88,000; Full time

Benefits offered by this job

Yearly raises

6-month gratuity

Monthly commission

Cell phone reimbursement

Christmas bonus

401(k)

Health insurance

Paid time off

401(k) matching

Competitive salary

Dental insurance

Free uniforms

Vision insurance

Job summary

The Wilmington Club in Wilmington, Delaware is seeking an Executive Chef to lead our culinary program. You will oversee daily dining, banquet and catering operations, purchasing, inventory, and kitchen staffing to ensure exceptional dining experiences for members and guests.

We require at least 10 years of professional culinary experience and a culinary degree or formal training, with strong leadership and classical French techniques.

Qualifications

• Minimum of 10 years of professional culinary experience.
• Culinary Degree or formal culinary training required.
• Experience in Executive Chef/ Chef de Cuisine/ Sous Chef leadership.
• Strong knowledge of classical French culinary techniques.
• Ability to oversee refined, high-quality cuisine.
• Experience with menu development, purchasing, inventory and food-cost management.
• Strong organizational and communication skills.
• Ability to maintain high standards in a private-club environment.

Responsibilities

• Culinary Leadership: uphold standards and lead the kitchen.
• Develop menus with classical French technique and refined presentation.
• Oversee banquets and offsite catering operations.
• Recruit, train, and develop kitchen personnel.
• Manage purchasing, inventory, and food costs.

Skills

Classical French cuisine

Leadership experience

Menu development

Budgeting & food costs

Kitchen management

Staff training

Inventory management

Event catering

Education

Culinary degree

Formal culinary training

Job description

The Wilmington Club in Wilmington, Delaware is seeking an Executive Chef to lead our culinary program. You will oversee daily dining, banquet and catering operations, purchasing, inventory, and kitchen staffing to ensure exceptional dining experiences for members and guests.

We require at least 10 years of professional culinary experience and a culinary degree or formal training, with strong leadership and classical French techniques.