Chef

Ron Jaworski Golf•Downingtown, PA

10d•$70,000 - $85,000•Onsite

About The Position

Ron Jaworski’s Downingtown Country Club is a premier club known for delivering an exceptional member experience, both on and off the course. Our food and beverage operation is a key element of our success, and we are seeking a talented, creative, and experienced Executive Chef to lead our culinary team. Position Summary The Executive Chef is responsible for overseeing all aspects of the culinary operations, including a la carte dining, banquets, special events, and seasonal menus. This individual will demonstrate a passion for food and hospitality, maintain high culinary standards, and lead a team-oriented kitchen environment focused on consistency, quality, and innovation.

Requirements

Minimum 5–7 years of progressive culinary experience, including 3+ years as Executive Chef or Executive Sous Chef, preferably in a private club, resort, or fine dining environment.
Degree or certification from an accredited culinary school is preferred.
Proven leadership and team-building abilities.
Strong financial acumen and experience managing food and labor budgets.
Excellent communication and organizational skills.
ServSafe Certification or equivalent food safety certification required.
High School Diploma
10 Years experience in food preparation and presentation in the restaurant and banquet arena.
Must be neat and present a professional appearance at all times.
Must have excellent communication skills.
Must be willing to work 50-60 hours per week, with late night and early morning hours required.

Nice To Haves

Degree or certification from an accredited culinary school is preferred.
Knowledge of various international cuisines and dietary trends is a plus.
Culinary School degree preferred.

Responsibilities

Lead, manage, and inspire the culinary team to deliver exceptional food and service.
Develop seasonal menus and daily specials that reflect creativity and member preferences.
Oversee all kitchen operations including purchasing, inventory, cost control, and food preparation.
Ensure compliance with health, safety, and sanitation standards.
Collaborate with management and the events team to execute banquets, weddings, and special events.
Monitor food and labor costs to maintain profitability while upholding quality.
Recruit, train, schedule, and develop kitchen staff, fostering a positive and professional work culture.
Stay current with culinary trends and incorporate them into the club’s offerings where appropriate.
Attendance for weekly manager meetings