Private Club Executive Chef - Seasonal Menus & Events

IE HCR Services, LLC; Pinehurst (NC); On-site; USD 90,000 - 150,000; Full time

Job summary

Pinewild Country Club of Pinehurst is seeking an Executive Chef to lead all culinary operations across dining, banquets, catering, and Club events. This senior role drives a refreshed culinary program with seasonal menus, elevated presentation, and consistent execution to delight Members.

The Executive Chef will manage budgets, food costs, inventory, and vendor relations while building a high-performing kitchen team.

Qualifications

• Associate’s degree, culinary degree, or equivalent experience preferred.
• Minimum of 10 years of progressive culinary leadership experience, preferably in a private club, resort, or upscale hospitality environment.
• ServSafe Food Protection Manager Certification required. TIPS Certification or equivalent alcohol-service certification preferred.
• Strong working knowledge of food costing, inventory control, labor planning, and kitchen operations.

Responsibilities

• Regularly walk dining rooms and function halls during meal service to interact with Members and guests and ensure quality and execution meet standards.
• Lead all culinary operations across dining, banquets, catering, and Club events.
• Lead the development of a refreshed culinary program with seasonal menus, elevated presentation, and consistent execution.
• Design menus that are inclusive with high-quality vegan, vegetarian, and gluten-free options.

Skills

Culinary leadership

Menu development

Budget management

Food safety standards

Team development

Communication

Education

Associate degree

Culinary degree

Job description

Pinewild Country Club of Pinehurst is seeking an Executive Chef to lead all culinary operations across dining, banquets, catering, and Club events. This senior role drives a refreshed culinary program with seasonal menus, elevated presentation, and consistent execution to delight Members.

The Executive Chef will manage budgets, food costs, inventory, and vendor relations while building a high-performing kitchen team.