Executive Chef

Job Summary:

Schuylkill Country Club is seeking a dynamic, member-focused Executive Chef to lead all culinary operations, including restaurant outlets, banquet functions, and all food and pastry production. This role is responsible for creating innovative menus and recipes, establishing food specifications, and mentoring a high-performing kitchen team. The Executive Chef will manage labor and food costs, uphold the highest standards of quality, consistency, and sanitation, and deliver exceptional dining experiences that exceed member and guest expectations while reflecting the club’s culture and commitment to excellence.

Education and Experience:

• Bachelor’s degree in culinary arts, Hospitality Management, or related field and 8 years of food production and management experience; or
• 15 years of relevant experience; or
• Any equivalent combination of experience and training that provides the required knowledge, skills, and abilities

Core Competencies and Expectations:

• Exceptional cooking and culinary skills
• Expertise in food production cost planning and monitoring
• Maintain superior food quality, sanitation, and safety standards

Essential Duties and Responsibilities:

• Hire, train, supervise, schedule, and evaluate kitchen staff
• Plan menus for all food outlets and special events
• Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure economical and timely food preparation within budget
• Approve and order food products and necessary kitchen supplies
• Maintain high standards of sanitation, cleanliness, and safety
• Establish controls to minimize food and supply waste and prevent theft
• Implement training programs to safeguard employees and promote safety, sanitation, and accident prevention
• Develop standard recipes and techniques to ensure consistent high-quality food and minimize costs
• Attend food and beverage staff and management meetings
• Cook or supervise cooking items requiring skillful preparation
• Evaluate food products to ensure consistent quality standards are met
• Periodically visit the dining area to welcome and interact with members
• Undertake special projects as assigned

Licenses and Certifications:

• Certification from the American Culinary Federation or another recognized professional hospitality association.
• Food safety certification (ServSafe or equivalent).

Reports to:  General Manager/COO