Executive Chef: Hospitality-Driven Members’ Club
About The Position
The Executive Chef will lead all culinary operations across café service, private dining, and large-scale events, serving up to 700+ guests. This role is responsible for menu development, seasonal programming, and maintaining culinary standards that reflect a refined, ingredient-driven approach rooted in California and globally inspired cuisine. The Executive Chef will oversee all banquet and event catering operations, ranging from intimate member dinners to large corporate and social events, including multi-day programming with multiple meal periods. This individual will build, mentor, and lead a high-performing culinary team while fostering a culture of collaboration, accountability, and continuous improvement. Success in this role requires strong cross-functional collaboration with food & beverage, events, and operations teams, as well as the ability to execute at a high level in a complex, multi-outlet environment.
Requirements
- Minimum 8 years of progressive culinary leadership experience, including Executive Chef or equivalent level
- Proven experience executing high-volume banquet and catering events for 500+ guests, including multi-day, multi-meal programs
- Strong background in upscale dining, private clubs, luxury hotels, or multi-unit restaurant operations
- Demonstrated ability to lead, mentor, and retain diverse culinary teams
- Expertise in menu development, seasonal programming, and concept alignment
- Strong financial acumen, including food cost control, inventory management, and P&L oversight
- Experience managing vendor relationships and procurement strategies
- Thorough understanding of food safety standards, HACCP principles, and regulatory compliance
- Experience collaborating with event sales teams and executing detailed event programming
- Passion for seasonal, sustainable, and globally influenced cuisine
Nice To Haves
- Culinary degree or equivalent professional training
- Experience within a members’ club, luxury hospitality environment, or high-volume event venue
- Exposure to California-forward or globally inspired cuisine
- Relevant food safety certification (e.g., ServSafe Manager)
Responsibilities
- Overseeing all culinary operations
- Developing and executing the culinary vision
- Delivering an exceptional dining experience across multiple outlets and event formats
- Menu development
- Seasonal programming
- Maintaining culinary standards
- Overseeing all banquet and event catering operations
- Building, mentoring, and leading a high-performing culinary team
- Fostering a culture of collaboration, accountability, and continuous improvement
- Cross-functional collaboration with food & beverage, events, and operations teams
Benefits
- $140,000 - $160,000 base + up to $50,000 bonus
- Relocation Assistance provided
- 80% employer-contribution: medical, dental, and vision insurance
- IRA with 2% match
- PTO
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What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
No Education Listed
