Job Description
Overview We are seeking a passionate, organized, and driven Head Chef to lead the culinary operations of our restaurant, event center, and golf course food service operations. This leadership role is responsible for creating high-quality dining experiences, managing kitchen staff, maintaining consistency and efficiency, and supporting both daily restaurant service and large-scale events. The ideal candidate is a strong leader with creativity, professionalism, and the ability to thrive in a fast-paced hospitality environment. Responsibilities Lead and oversee all kitchen operations across restaurant, banquet, and event services Develop seasonal menus, specials, and event offerings Ensure consistent food quality, presentation, and portion control Manage food ordering, inventory, and vendor relationships Monitor food costs, labor costs, and kitchen profitability Hire, train, schedule, and mentor kitchen staff Maintain cleanliness, organization, and food safety standards Coordinate with front-of-house, event, and management teams to execute weddings, golf outings, and private events successfully Oversee banquet preparation and execution for events of varying sizes Maintain a positive, team-oriented kitchen culture Ensure all health department regulations and sanitation standards are met Assist with creating new culinary experiences and improving overall guest satisfaction Requirements Previous experience as an Executive Chef, Head Chef, or Sous Chef in a high-volume restaurant or hospitality setting Strong leadership and team management skills Experience with banquet and event catering preferred Ability to work efficiently under pressure while maintaining high standards Knowledge of food cost controls, inventory management, and kitchen operations Excellent communication and organizational skills Flexible schedule including evenings, weekends, holidays, and event days Culinary degree is a plus, but not required with relevant experience Familiarity with dietary department standards and food safety regulations; certifications such as ServSafe is required. Compensation & Benefits Competitive salary based on experience Compensation Package Compensation is based on experience and qualifications, with additional monthly commission and performance-based incentive opportunities tied to culinary and operational success. This position offers strong growth potential within a fast-paced hospitality, restaurant, and event environment. Monthly commission and performance-based incentive opportunities Opportunity for growth within a dynamic restaurant, event, and hospitality operation Employee dining and golf privileges available Supportive and team-oriented work environment Pay: From $50,000.00 per year Benefits 401(k) Health insurance Work Location: In person