Executive Chef — Private Club Dining & Benefits

BoardRoom magazine; Dublin (OH); On-site; USD 120,000 - 180,000; Full time

Benefits offered by this job

Annual bonus

Comprehensive benefits package

Paid vacation

Job summary

The Country Club at Muirfield Village seeks an accomplished Executive Chef to lead all culinary operations for a private member-owned club. You will oversee dining, banquets, and pool offerings while mentoring a talented team and upholding the highest standards of food quality and service.

Responsibilities include menu development, cost control, sanitation, safety, and continuous improvement to elevate dining experiences for members and guests.

Qualifications

• Minimum 10 years of progressive culinary leadership experience.
• At least 3 years as an Executive Chef in a private club, resort, or upscale venue.
• Private member-owned club experience preferred.
• Knowledge of budgeting, purchasing and inventory controls.
• Strong leadership and communication skills.
• Bachelor's degree preferred; CEC is a plus.
• Current food safety certification required.

Responsibilities

• Direct all culinary operations for à la carte dining, banquets and events.
• Develop creative menus with F&B Director and maintain standards.
• Manage food costs, budgets and pricing strategies.
• Ensure sanitation, safety compliance and high quality.
• Lead, coach and develop kitchen staff.

Skills

Culinary leadership

Executive chef experience

Budgeting & cost control

Staff development & leadership

Food safety & sanitation

Education

Bachelor’s degree in culinary arts or hospitality management

Certified Executive Chef (CEC)

Food safety certification

Job description

The Country Club at Muirfield Village seeks an accomplished Executive Chef to lead all culinary operations for a private member-owned club. You will oversee dining, banquets, and pool offerings while mentoring a talented team and upholding the highest standards of food quality and service.

Responsibilities include menu development, cost control, sanitation, safety, and continuous improvement to elevate dining experiences for members and guests.