Executive Chef — Private Club, French Cuisine 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 seeks an accomplished Executive Chef to lead our culinary program, overseeing daily dining, menu development, banquet and catering operations, purchasing, inventory, food costs, kitchen staffing, sanitation, and culinary standards. Founded in 1855, the club values classical French technique, precision, and a creative, international palate.

We seek a leader who mentors a small kitchen team and upholds hospitality, discretion, and consistency for

Qualifications

• Minimum of 10 years of professional culinary experience.
• Culinary Degree or formal culinary training required.
• Demonstrated experience in an Executive Chef or senior leadership role.
• Strong knowledge of classical French culinary techniques.
• Experience with menu development, purchasing, inventory, and food-cost management.
• Strong organizational and communication skills.
• Ability to maintain exceptionally high standards in a private club environment.

Responsibilities

• Oversee daily dining, banquet and catering operations, purchasing, inventory, food costs, kitchen staffing, sanitation, and culinary standards.
• Develop and execute menus with classical French technique and refined presentation.

Skills

Leadership

Menu development

Food costing

Purchasing

Communication

Organizational skills

French techniques

Education

Culinary Degree or formal culinary training

Job description

The Wilmington Club in Wilmington, Delaware seeks an accomplished Executive Chef to lead our culinary program, overseeing daily dining, menu development, banquet and catering operations, purchasing, inventory, food costs, kitchen staffing, sanitation, and culinary standards. Founded in 1855, the club values classical French technique, precision, and a creative, international palate.

We seek a leader who mentors a small kitchen team and upholds hospitality, discretion, and consistency for