Executive Chef

Date Revised: 5/18/26 Department: Culinary

FLSA Status: Exempt Reports to: Vice President of Operations

Summary:

The Executive Chef is responsible for all culinary activities of the club, including all restaurants, catering, and the Island Market. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing, and manage culinary budget. Research and develop product utilization, service standards, concept improvements, revenue enhancements, and cost controls for a property-wide implementation. Work in close cooperation with outlet-specific restaurant management to ensure optimal efficiencies with respect to member satisfaction and efficiency of the operation.

To consistently exceed member expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as ne...