Head Chef

The Head Chef is responsible for directing all culinary operations at Willow Creek Golf Club, ensuring consistently high-quality food, efficient kitchen operations, and an exceptional dining experience for members and guests. This role oversees menu development, food preparation, inventory control, cost management, staffing, training, and culinary execution for daily service and special events.

The ideal candidate is a hands-on culinary leader who is creative, detail-oriented, and committed to upholding the Club’s standards of excellence.

Key Responsibilities

1. Culinary Leadership

- Lead and supervise all kitchen staff in preparation, cooking, and presentation of all menu items.

- Develop and maintain high culinary standards aligned with member expectations.

- Train, mentor, and evaluate culinary team members to ensure consistent performance.

- Maintain a professional, positive, and collaborative kitchen environment.

2. Menu Development & Quality Assurance

- Design and update menus seasonally, balancing creativity with cost control.

- Ensure quality, portion consistency, and visual presentation of all dishes.

- Create weekly specials and event menus tailored to member needs and Club events.

- Conduct regular tasting panels and quality assessments.

3. Food & Labor Cost Management

- Manage food purchasing, inventory, and vendor relationships to maintain target food cost percentages.

- Monitor waste, portioning, and prep processes to reduce unnecessary expenses.

- Schedule and manage kitchen labor to achieve efficient staffing levels while maintaining service quality.

- Collaborate with the GM on budget planning and financial reporting.

4. Kitchen Operations & Compliance

- Oversee daily kitchen operations to ensure cleanliness, organization, and efficiency.

- Maintain all equipment and coordinate repairs when needed.

- Enforce all health department regulations, sanitation standards, and food safety protocols (HACCP).

- Ensure compliance with club policies, workplace safety standards, and allergy/food-handling procedures.

5. Event & Catering Support

- Work with the Events Coordinator, GM, and F&B Manager to plan and execute banquet menus, tournaments, weddings, and special events.

- Provide culinary leadership during large-scale club events to ensure timely and high-quality service.

- Adjust menus and staffing levels to meet event demands and member expectations.

6. Member & Guest Experience

- Maintain a strong understanding of member preferences and dining patterns.

- Respond promptly to feedback and implement enhancements to improve satisfaction.

- Participate in periodic member tasting events, chef’s dinners, and club programming to enhance member engagement.

7. Team Management & Training

- Recruit, hire, and onboard kitchen staff.

- Conduct regular training on cooking techniques, safety protocols, and service efficiency.

- Build a culture of accountability, respect, and teamwork within the kitchen.

Qualifications

Required

- Minimum 2 years of experience as a Head Chef, Executive Chef, or Sous Chef in a restaurant, hotel, or club environment.

- Strong culinary skills, creativity, and understanding of modern and classic techniques.

- Proven experience managing food costs, labor budgets, and high-volume production.

- Excellent leadership and communication skills.

- Strong knowledge of food safety regulations and sanitation procedures.

Preferred

- Experience in a private club, resort, or hospitality-based environment.

- Culinary degree or formal training from an accredited institution.

- Experience designing seasonal menus and executing large events.

- Proficiency with inventory and kitchen management systems.

Job Type: Full-time

Work Location: In person