Executive Chef

Description:

Kent Country Club, the oldest country club in Michigan and a respected landmark in Grand Rapids, is seeking a visionary and passionate Executive Chef to lead its culinary program. Nestled on 137 acres just minutes from downtown, Kent Country Club boasts a rich tradition of member service with premier amenities, including a Donald Ross-designed golf course, racquet sports, aquatics, and diverse dining venues.

As Executive Chef, you will oversee all culinary operations, including à la carte dining, banquets, special events, and staff meals. The club seeks a forward-thinking leader to build on its strong food and beverage reputation while evolving the culinary identity with innovative and seasonal offerings.

Key Responsibilities:

Leadership & Team Development:

• Recruit, train, and lead the kitchen team including Sous Chef, Pastry Chef, and Line Cooks

• Foster a culture of creativity, respect, and collaboration

• Provide mentorship and career development opportunities

• Coordinate closely with front-of-house management for seamless service delivery

Culinary Excellence:

• Design and execute inventive, member-centric, seasonal menus

• Ensure consistency in food quality, presentation, and service standards

• Oversee food purchasing, production, and adherence to plating standards

• Keep abreast of modern culinary trends and innovations

Financial & Operational Management:

• Develop and manage budgets, controlling food and labor costs

• Conduct forecasting, inventory management, and cost control

• Maintain strict compliance with health, sanitation, and safety standards

• Provide safety training and uphold cleanliness across the kitchen

Member Experience:

• Interact regularly with members to understand and exceed expectations

• Attend member events and conduct tasting sessions

• Collaborate with the F&B Manager for wine pairings and curated experiences

• Continually innovate menus based on member feedback and trends

Ideal Candidate Traits:

• Passionate leader who thrives in team environments

• Creative yet disciplined operational thinker

• Strong mentoring and coaching abilities

• Highly organized and detail-oriented

• Exceptional communicator with a member-first mindset

Qualifications:

• Bachelor’s degree in Culinary Arts or Hospitality Management (or equivalent experience)

• Food Safety Certification (ACF or Pro Chef certification preferred)

• Skilled in managing diverse dining operations and banquets

• Proficient in culinary technology and kitchen software systems

Salary & Benefits:

• Competitive salary commensurate with experience

• Annual bonus potential

• Medical, dental, and vision insurance

• 401(k) plan

• Continuing education and professional development opportunities