Balboa Bay Club
Executive Chef @ Newport Beach Country Club (175k - 200k, plus BONUS)
Balboa Bay Club, Newport Beach, California, us, 92659
Overview
Newport Beach Country Club (NBCC) is seeking an experienced, passionate, and creative Executive Chef to join our leadership team. This individual will partner closely with the Clubhouse Manager and Food & Beverage team to elevate the member dining experience and continue our tradition of culinary excellence, innovation, and warm hospitality.
NBCC is renowned for its welcoming culture, exceptional service, and commitment to continuous improvement — where teamwork and creativity are celebrated, and our members’ experience is always at the heart of what we do. We believe this place is very special for our Members, and made better by our Team Members (employees). We want to work with fun, passionate, hospitality-driven people who genuinely care about others.
At Newport Beach Country Club our culture (made up of our purpose, vision and 3 M’s) is our operating philosophy. Our
purpose
is to enhance relationships and enrich lives through shared personal experiences and connections. Our
vision
is to be the standard for the next generation of Club, where relationships elevate experiences and where tradition meets the future. Our
3 M’s
are Members First, Model Operations and Make Improvements.
Responsibilities
Ensure the highest standards of food quality, presentation, and consistency across all outlets.
Lead all culinary operations including menu development, production, purchasing, staffing, and inventory management.
Recruit, train, and mentor kitchen staff, promoting a culture of professionalism, teamwork, and excellence.
Maintain strong cost controls and labor efficiency in alignment with club financial goals and in coordination with the Clubhouse Manager.
Collaborate with the Events and Front-of-House teams to ensure seamless execution of banquets, tournaments, and member events.
Continuously evolve and innovate menus to reflect seasonality, member preferences, and emerging culinary trends for dining outlets, private events, and club functions.
Ensure compliance with health, safety, and sanitation standards.
Act as an ambassador of the club’s values and hospitality standards, engaging with members when appropriate to foster relationships.
About The Food & Beverage & Culinary Departments Newport Beach Country Club’s Food & Beverage team operates multiple outlets, including our signature dining room, member bar and lounge, poolside grill, Member events, and extensive private event operations.
Annual F&B Revenue: $7.3M+
Team Size: 35+ team members including salaried managers and culinary professionals
Outlets: Seahorse Grille, Member’s Grill, The Wedge, Member event spaces (including Golf Tournaments), Pool Café, and banquet operations
Events: Hosts high-profile tournaments, weddings, and club events, including the annual Hoag Classic PGA Tour Champions event
The Culinary Department emphasizes seasonality, quality sourcing, and consistency. The team is encouraged to innovate through menu development, themed dinners, and member experiences while maintaining the standards and traditions of the club.
Ideal Candidate Profile
Member-Centric Mindset: Builds lasting relationships, understands evolving member preferences, and welcomes constructive feedback.
Menu Versatility & Seasonality: Crafts menus that balance club classics with modern innovation, incorporating local and seasonal ingredients.
Event & Banquet Expertise: Excels in executing multiple high-profile events simultaneously without sacrificing quality or consistency.
Strong Leadership: Leads by example in professionalism, cleanliness, and work ethic, develops a collaborative and respectful kitchen culture, and mentors team members for long-term growth.
Creativity & Consistency: Innovates with menus and presentation, but never at the expense of consistency. Maintains core menu favorites while introducing seasonal specials that excite members.
Exceptional Communication: Coordinates well with the Clubhouse Manager, FOH staff, and Events Coordinator. Comfortable interacting with members when needed, such as during chef's tables, tastings, or themed nights.
Financial & Business Acumen: Demonstrates sound budgeting, costing, and waste reduction practices.
Calm Under Pressure: Thrives in high-volume, fast-paced environments with composure and professionalism. Creates a stress-resilient kitchen environment even during demanding situations.
Cultural Fit: Understands the unique social dynamics of private clubs (e.g., traditions, member expectations, club politics). Adjusts leadership style and menu direction to reflect the club’s culture, demographics, and traditions.
Commitment to Excellence: Seeks feedback from staff and members to constantly raise the standard. Participates in culinary competitions, continuing education, and stays up to date on food trends.
Compensation & Benefits
Base Salary: $175,000 – $200,000, commensurate with experience and qualifications.
Additional performance-based incentives may apply.
Comprehensive benefits package including medical, dental, vision, 401(k), paid time off, and continued professional development opportunities.
Newport Beach Country Club is an Equal Opportunity Employer and values diversity and inclusion in all aspects of our operation.
Additional Information Reports to: Clubhouse Manager
Supervises: Culinary leadership team including CDCS, Sous Chefs and kitchen staff
Application: Interested candidates should submit a cover letter and resume to the Human Resources department.
If these expectations of the job resonate with you and you LOVE working with people and children, we would like to meet you!
Cover letters and resumes are great! We also love seeing passions and individuality - Want to show us who you really are? Create a video cover letter. A flash mob, a comedic monologue… whatever showcases your passion for hospitality and the work you want to do! Videos are not required, but if you create it, we’ll watch it.
You can find out more about our Team Members by watching our video: https://youtu.be/PChjAOs1qWY
#J-18808-Ljbffr
NBCC is renowned for its welcoming culture, exceptional service, and commitment to continuous improvement — where teamwork and creativity are celebrated, and our members’ experience is always at the heart of what we do. We believe this place is very special for our Members, and made better by our Team Members (employees). We want to work with fun, passionate, hospitality-driven people who genuinely care about others.
At Newport Beach Country Club our culture (made up of our purpose, vision and 3 M’s) is our operating philosophy. Our
purpose
is to enhance relationships and enrich lives through shared personal experiences and connections. Our
vision
is to be the standard for the next generation of Club, where relationships elevate experiences and where tradition meets the future. Our
3 M’s
are Members First, Model Operations and Make Improvements.
Responsibilities
Ensure the highest standards of food quality, presentation, and consistency across all outlets.
Lead all culinary operations including menu development, production, purchasing, staffing, and inventory management.
Recruit, train, and mentor kitchen staff, promoting a culture of professionalism, teamwork, and excellence.
Maintain strong cost controls and labor efficiency in alignment with club financial goals and in coordination with the Clubhouse Manager.
Collaborate with the Events and Front-of-House teams to ensure seamless execution of banquets, tournaments, and member events.
Continuously evolve and innovate menus to reflect seasonality, member preferences, and emerging culinary trends for dining outlets, private events, and club functions.
Ensure compliance with health, safety, and sanitation standards.
Act as an ambassador of the club’s values and hospitality standards, engaging with members when appropriate to foster relationships.
About The Food & Beverage & Culinary Departments Newport Beach Country Club’s Food & Beverage team operates multiple outlets, including our signature dining room, member bar and lounge, poolside grill, Member events, and extensive private event operations.
Annual F&B Revenue: $7.3M+
Team Size: 35+ team members including salaried managers and culinary professionals
Outlets: Seahorse Grille, Member’s Grill, The Wedge, Member event spaces (including Golf Tournaments), Pool Café, and banquet operations
Events: Hosts high-profile tournaments, weddings, and club events, including the annual Hoag Classic PGA Tour Champions event
The Culinary Department emphasizes seasonality, quality sourcing, and consistency. The team is encouraged to innovate through menu development, themed dinners, and member experiences while maintaining the standards and traditions of the club.
Ideal Candidate Profile
Member-Centric Mindset: Builds lasting relationships, understands evolving member preferences, and welcomes constructive feedback.
Menu Versatility & Seasonality: Crafts menus that balance club classics with modern innovation, incorporating local and seasonal ingredients.
Event & Banquet Expertise: Excels in executing multiple high-profile events simultaneously without sacrificing quality or consistency.
Strong Leadership: Leads by example in professionalism, cleanliness, and work ethic, develops a collaborative and respectful kitchen culture, and mentors team members for long-term growth.
Creativity & Consistency: Innovates with menus and presentation, but never at the expense of consistency. Maintains core menu favorites while introducing seasonal specials that excite members.
Exceptional Communication: Coordinates well with the Clubhouse Manager, FOH staff, and Events Coordinator. Comfortable interacting with members when needed, such as during chef's tables, tastings, or themed nights.
Financial & Business Acumen: Demonstrates sound budgeting, costing, and waste reduction practices.
Calm Under Pressure: Thrives in high-volume, fast-paced environments with composure and professionalism. Creates a stress-resilient kitchen environment even during demanding situations.
Cultural Fit: Understands the unique social dynamics of private clubs (e.g., traditions, member expectations, club politics). Adjusts leadership style and menu direction to reflect the club’s culture, demographics, and traditions.
Commitment to Excellence: Seeks feedback from staff and members to constantly raise the standard. Participates in culinary competitions, continuing education, and stays up to date on food trends.
Compensation & Benefits
Base Salary: $175,000 – $200,000, commensurate with experience and qualifications.
Additional performance-based incentives may apply.
Comprehensive benefits package including medical, dental, vision, 401(k), paid time off, and continued professional development opportunities.
Newport Beach Country Club is an Equal Opportunity Employer and values diversity and inclusion in all aspects of our operation.
Additional Information Reports to: Clubhouse Manager
Supervises: Culinary leadership team including CDCS, Sous Chefs and kitchen staff
Application: Interested candidates should submit a cover letter and resume to the Human Resources department.
If these expectations of the job resonate with you and you LOVE working with people and children, we would like to meet you!
Cover letters and resumes are great! We also love seeing passions and individuality - Want to show us who you really are? Create a video cover letter. A flash mob, a comedic monologue… whatever showcases your passion for hospitality and the work you want to do! Videos are not required, but if you create it, we’ll watch it.
You can find out more about our Team Members by watching our video: https://youtu.be/PChjAOs1qWY
#J-18808-Ljbffr