Catering - Executive Chef

Job description

Key Responsibilities: 🔪 Culinary Leadership & Execution Design and execute creative, seasonal, and high-quality menus for the club’s restaurants and all catered events (weddings, banquets, private parties). Ensure consistency and excellence in food presentation, flavor, and hygiene across all outlets. Supervise food production for à la carte, buffet, and off-site catering setups. Adapt menus to meet client requests, dietary restrictions, and current trends. 👨‍🍳 Team Management Recruit, train, and mentor kitchen staff across both departments. Assign roles, manage schedules, and ensure proper coverage across all shifts and events. Foster a disciplined, respectful, and professional kitchen culture. 📈 Operational Oversight Maintain a strong presence during peak service hours and major events. Collaborate with FOH managers and Catering Manager/Event Coordinator to ensure smooth event execution. Monitor food inventory levels and oversee purchasing to ensure fresh and cost-effective sourcing. Lead kitchen safety protocols, sanitation practices, and compliance with food safety regulations. 💰 Cost Control & Profitability Manage food costs and labor budgets for both club operations and catered events. Analyze sales data and adjust menus and suppliers to maximize profit margins. Implement portion control, waste reduction, and prep efficiency practices. 🎯 Strategic Input Partner with General Manager and F&B Director to align culinary strategies with the club’s vision. Participate in business planning, marketing initiatives (e.g., featured chef nights), and member feedback sessions. Stay updated on F&B trends to bring innovative offerings to both club and catered menus. Requirements: Proven experience as an Executive Chef or Head Chef in a fine-dining, banquet, or country club setting. Strong knowledge of culinary techniques, seasonal menu planning, and food safety standards. Demonstrated success in managing large-scale catering and à la carte operations simultaneously. Exceptional leadership, communication, and organizational skills. Proficiency in cost control, inventory management, and kitchen budgeting. Culinary degree or equivalent certification preferred. The Executive Chef will lead and oversee all culinary operations across both the country club’s F&B outlets and the catering division. This role is responsible for menu development, kitchen operations, food quality, team leadership, event coordination, and cost control. The ideal candidate is a hands-on leader with experience in both à la carte service and high-volume event catering.