Job Summary

Duties and Responsibilities

• Actively contribute to menu evolution across all F&B outlets including Founders Room, Spike Bar, Sun Cafe, and Snack Shack.
• Contribute to development and execute weekly features that reflect seasonality, ingredient quality, and culinary trends.
• Collaborate with the Executive Chef and Chef de Cuisine to test, refine, and present new dishes
• Maintain a strong “tasting culture” within the kitchen. Continuously refining flavor, texture, and presentation.
• Elevate plating standards and culinary storytelling appropriate to a refined private club environment.

• Lead daily operations of the Founders Kitchen including ordering, food cost management, waste control, and sanitation.
• Ensure consistent execution of all menu items through strict adherence to detailed menu specifications, recipes, plating guides, and portion controls.
• Maintain accurate and up-to-date recipe costing and yield documentation in partnership with the Executive Chef.
• Collaborate in the development, documentation, and continuous refinement of menu specifications to ensure clarity, consistency, and culinary integrity.
• Monitor food storage and rotation to preserve quality and minimize waste.
• Complete monthly inventory as assigned.
• Maintain a safe, clean, and organized kitchen environment.

• Partner with FOH leadership to lead engaging pre-service briefings that align BOH and FOH teams on menus, features, and delivering exceptional member experiences.
• Mentor cooks in technique, flavor development, and plating standards.
• Contribute to bi-weekly one-on-ones focused on long-term growth of team members.
• Build a culture where curiosity about food is encouraged and excellence is expected.
• Collaborate with Banquet Sous Chef and F&B leadership to support the entire operation.

• Understand the balance between innovation and tradition in a private club setting.
• Support professional, warm, and proactive service.
• Partner with F&B leadership to ensure exceptional execution of all member dining experiences.
• Other duties as assigned.

Qualifications

• Red Seal Endorsement, Journeyman’s Certificate, Culinary Diploma, or International Equivalent. (required)
• Experience in upscale à la carte or private club dining environments. (required)
• Minimum 3 years of progressive culinary leadership experience.
• Demonstrated passion for culinary development and food trends.
• Proven ability to contribute creatively to menu development.
• Strong palate and commitment to tasting and refinement.
• Ability to inspire and develop a team.

• Deep curiosity about food, ingredients, and technique.
• Strong understanding of seasonality and global culinary influence.
• Balanced focus on creativity and cost awareness.
• High standards for presentation and execution.
• Strong leadership presence and communication skills.
• Calm, composed, and solution-oriented under pressure.
• Commitment to continuous improvement.

• Fast-paced, high-volume, la carte private club dining environment.
• Evenings, weekends, holidays, and event-based scheduling are required.

• Staff meals
• Competitive wages
• Training & Development
• Comprehensive benefits package
• Pro Shop Discounts
• Employee Recognition Awards
• Diverse and Welcoming Work Culture