Private Golf Club Executive Chef | Leadership & Menu

COREcruitment; Solon (OH); On-site; USD 90,000 - 100,000; Full time

Benefits offered by this job

Benefits

Job summary

COREcruitment is seeking an Executive Chef for a private golf club in Reminderville, Ohio. This hands-on leadership role oversees daily dining, private events, banquets and club functions to deliver an exceptional member and guest experience.

Lead the kitchen team, manage food and labor costs, develop menus across dining and events, and uphold strict food safety standards in collaboration with the General Manager and F&B leadership.

Qualifications

• Experience as Executive Chef or senior culinary leader.
• Proven ability to manage food and labor costs.
• Strong menu development and banquet/event experience.
• Excellent organizational and communication skills.
• Culinary degree or formal training preferred.
• ServSafe or equivalent food-safety certification preferred.

Responsibilities

• Lead, mentor and develop the culinary team.
• Oversee kitchen operations, ensuring consistency and quality.
• Create and execute menus for daily dining, private events and banquets.
• Manage costs to achieve financial targets.
• Recruit, train and retain staff.
• Maintain high standards of food safety and cleanliness.
• Collaborate with General Manager and F&B leadership.
• Monitor feedback and continuously improve offerings.
• Manage purchasing, inventory and vendor relationships.
• Ensure efficient kitchen operations with exceptional service.

Skills

Executive leadership

Budgeting & cost control

Menu development

Banquets & events

Staff development

Organizational skills

Communication skills

Food safety standards

Education

Culinary degree

Job description

COREcruitment is seeking an Executive Chef for a private golf club in Reminderville, Ohio. This hands-on leadership role oversees daily dining, private events, banquets and club functions to deliver an exceptional member and guest experience.

Lead the kitchen team, manage food and labor costs, develop menus across dining and events, and uphold strict food safety standards in collaboration with the General Manager and F&B leadership.