Executive Chef: Seasonal Menus & Private Events

GGA Partners Inc.; United States; On-site; USD 110,000 - 170,000; Full time

Job summary

Delray Dunes Golf & Country Club in Boynton Beach, FL, seeks an Executive Chef to lead culinary strategy, drive menus, and oversee food production across all dining outlets, events, and catering. The candidate will develop seasonal, locally inspired offerings, manage budgets, and build a high-performing team while maintaining exceptional member satisfaction.

Reporting to the General Manager/COO, the Executive Chef will ensure compliance with food safety standards and uphold the club’s reputation

Qualifications

• Previous Executive Chef experience required, ideally in a private club, luxury hotel or resort.
• Minimum of seven years of progressive culinary experience; ten+ years preferred.
• Proven ability to manage multiple outlets and changing menus while executing high-level dining.
• Strong knowledge of contemporary culinary techniques and private club hospitality standards.
• Culinary degree or formal training; Serv Safe certification asset.

Responsibilities

• Set and maintain the club's culinary vision, standards, recipes, and operating procedures.
• Develop fresh, seasonal, locally inspired menus across outlets and events.
• Lead à la carte dining and private functions with high quality, presentation, and service.
• Manage food, labor, supply, and costs with a focus on quality and member satisfaction.
• Recruit, train, and develop a high-performing culinary team; conduct performance reviews.
• Ensure compliance with food-safety, sanitation, and allergen-management requirements.

Skills

Executive Chef experience

Leadership

Menu development

Food safety

Private club hospitality

Education

Culinary degree

Hospitality management degree asset

Job description

Delray Dunes Golf & Country Club in Boynton Beach, FL, seeks an Executive Chef to lead culinary strategy, drive menus, and oversee food production across all dining outlets, events, and catering. The candidate will develop seasonal, locally inspired offerings, manage budgets, and build a high-performing team while maintaining exceptional member satisfaction.

Reporting to the General Manager/COO, the Executive Chef will ensure compliance with food safety standards and uphold the club’s reputation