Executive Chef
Core
Lead the culinary department at a country club, managing operations, staff, and financial performance to deliver high-quality dining experiences.
Role type
Executive Chef (Culinary Operations Leader)
Builds
Full-service dining experiences for club members and guests
Domain
Hospitality / Country Club / Fine Dining
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (Note: This is a physical/operational role, not ML. Correcting to standard label set: physical/clinical work is not in the allowed list for this context, but the instruction says 'one of: ...'. The role is clearly 'physical/clinical work' in the sense of hands-on kitchen management, but strictly speaking, it's 'physical work'. Let's map to the closest valid option or omit if none fit perfectly. The list is: production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work. 'Physical/clinical work' is the only one that fits a hands-on operational role, even if 'clinical' is a misnomer here. I will use 'physical/clinical work' as the closest semantic match for 'hands-on operational work' or simply omit if strict. However, the prompt says 'one of'. I will use 'physical/clinical work' as the placeholder for 'hands-on operational work' to satisfy the constraint, or better, interpret 'physical/clinical work' as 'physical work'. Let's assume 'physical/clinical work' covers physical labor. Actually, looking at the list, none fit perfectly except 'physical/clinical work' by extension. I will use 'physical/clinical work' to indicate physical labor.
Required skills
culinary leadership, menu engineering, financial management, staff supervision, food safety compliance, operational planning
Preferred skills
Bachelor's degree in Culinary Arts, ServSafe certification
Technologies
POS systems, inventory management software, accounting tools
Responsibilities
Direct and coordinate culinary department activities, select and retain culinary staff, ensure compliance with food safety and national programs, engineer menus for quality and margins, create and execute operational and financial plans, maintain kitchen sanitation and legal compliance, communicate with other departments and regional leadership
Seniority
Senior, hands-on IC