Concert Golf Partners
Executive Chef
Heathrow / Legacy Country Club, is recruiting for an Executive Chef. The Executive Chef is responsible for overseeing the day-to-day culinary operations of a multi‑unit operation. The club features multiple dining outlets, pool operations, and extensive banquet business. The position ensures the highest quality for members and their guests, and the candidate must be versatile with both banquet and a la carte experience.
About The Job Executive Chef position: Heathrow / Legacy Country Club, is recruiting for an Executive Chef. The Executive Chef is responsible for overseeing the day-to-day culinary operations of a multi‑unit operation. The club features multiple dining outlets, pool operations, and extensive banquet business. The position ensures the highest quality for members and their guests, and the candidate must be versatile with both banquet and a la carte experience.
Concert Golf Partners provided pay range This range is provided by Concert Golf Partners. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.
Base pay range $90,000.00/yr - $100,000.00/yr
Key Responsibilities
Assist in preparing an annual budget and achieve financial goals through proper forecasting, cost controls, and labor management.
Hands‑on working chef role; execution of daily operations is the first priority.
Coordinate ordering and monitoring of all food and kitchen wares, and engineer menu items to maintain proper contribution margin.
Responsible for hiring all kitchen staff and their training/development through education and creative instruction. Standardize recipes and plate presentation for a la carte venues and catered events to deliver a memorable dining experience.
Advocate outstanding service to members and understand critical role of membership and exceeding expectations regarding operation success.
Oversee all culinary operations including a la carte, member events, and banquets. Creative menu design, concise purchasing strategies, and efficient operational management are key to departmental success.
Strong respectful management style is vital. Our team is a family and we are looking for a great ambassador to expand upon our culture.
Skills/Qualifications
Minimum of five years experience as an Executive Chef or eight years experience as a Sous Chef.
Successfully led dynamic and high-volume culinary operations with multiple dining outlets.
Command presence in the dining room and proven track record of team management, organization, and coaching skills.
Solid understanding of a la carte and banquet revenue generation.
Strong management skills with inspirational leadership, financial performance, and people skills.
Knowledge of menu planning for restaurants and banquets, plan and execute high-volume buffet and banquet cuisine that exceeds expectations.
Confident, proactive team builder with history of attracting, developing, retaining high‑performing staff.
High‑quality chef, mentor, teacher, operator, and “game‑changer.”
Organizes, prioritizes, delegates, and follows through with assignments.
Motivates and maintains cohesive team while managing and directing performance.
Promotes positive work relationships with other departments. \ Manages change effectively.
Strong presentation skills.
Comprehensive knowledge of expense control related to labor and forecasting/budgeting of expenses.
Experience with purchasing and inventory systems.
Creative menu development skills.
Strong technical literacy, including Microsoft Word, Excel, payroll management, and POS systems.
Superior client service skills and ability to maintain poise under pressure.
Bilingual (English – Spanish) communication ability a positive.
Please submit your cover letter and resume and let's discuss the opportunity of working together.
Seniority level Director
Employment type Full‑time
Job function Management and Manufacturing
Industries Hospitality
#J-18808-Ljbffr
About The Job Executive Chef position: Heathrow / Legacy Country Club, is recruiting for an Executive Chef. The Executive Chef is responsible for overseeing the day-to-day culinary operations of a multi‑unit operation. The club features multiple dining outlets, pool operations, and extensive banquet business. The position ensures the highest quality for members and their guests, and the candidate must be versatile with both banquet and a la carte experience.
Concert Golf Partners provided pay range This range is provided by Concert Golf Partners. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.
Base pay range $90,000.00/yr - $100,000.00/yr
Key Responsibilities
Assist in preparing an annual budget and achieve financial goals through proper forecasting, cost controls, and labor management.
Hands‑on working chef role; execution of daily operations is the first priority.
Coordinate ordering and monitoring of all food and kitchen wares, and engineer menu items to maintain proper contribution margin.
Responsible for hiring all kitchen staff and their training/development through education and creative instruction. Standardize recipes and plate presentation for a la carte venues and catered events to deliver a memorable dining experience.
Advocate outstanding service to members and understand critical role of membership and exceeding expectations regarding operation success.
Oversee all culinary operations including a la carte, member events, and banquets. Creative menu design, concise purchasing strategies, and efficient operational management are key to departmental success.
Strong respectful management style is vital. Our team is a family and we are looking for a great ambassador to expand upon our culture.
Skills/Qualifications
Minimum of five years experience as an Executive Chef or eight years experience as a Sous Chef.
Successfully led dynamic and high-volume culinary operations with multiple dining outlets.
Command presence in the dining room and proven track record of team management, organization, and coaching skills.
Solid understanding of a la carte and banquet revenue generation.
Strong management skills with inspirational leadership, financial performance, and people skills.
Knowledge of menu planning for restaurants and banquets, plan and execute high-volume buffet and banquet cuisine that exceeds expectations.
Confident, proactive team builder with history of attracting, developing, retaining high‑performing staff.
High‑quality chef, mentor, teacher, operator, and “game‑changer.”
Organizes, prioritizes, delegates, and follows through with assignments.
Motivates and maintains cohesive team while managing and directing performance.
Promotes positive work relationships with other departments. \ Manages change effectively.
Strong presentation skills.
Comprehensive knowledge of expense control related to labor and forecasting/budgeting of expenses.
Experience with purchasing and inventory systems.
Creative menu development skills.
Strong technical literacy, including Microsoft Word, Excel, payroll management, and POS systems.
Superior client service skills and ability to maintain poise under pressure.
Bilingual (English – Spanish) communication ability a positive.
Please submit your cover letter and resume and let's discuss the opportunity of working together.
Seniority level Director
Employment type Full‑time
Job function Management and Manufacturing
Industries Hospitality
#J-18808-Ljbffr