Executive ChefSalary Range: $130,000.00 - $150,000.00 SalaryPosition Type: Full TimeJob Shift: AnyDescriptionPosition OverviewThe Executive Chef (EC) at Lahontan Golf Club is responsible for leading all culinary operations, including la carte dining, banquets, special events, and additional food outlets. The EC establishes culinary vision and execution standards, oversees menu development, food purchasing specifications, and recipe creation, and leads the training and mentorship of the culinary team. The role carries full responsibility for food quality, consistency, sanitation, workplace safety, and financial performance, with a unique opportunity to activate elevated culinary experiences within the Lahontan Lodge remodel featuring expanded kitchen space and best-in-class equipment. Provide strong, visible leadership to all kitchen staff to achieve club objectives. Establish and enforce kitchen policies, procedures, and standards. Ensure exceptional food quality, consistency, and presentation across all outlets. Develop and execute seasonal menus, daily features, and standardized recipes. Manage food and labor costs through disciplined budgeting and purchasing practices. Lead hiring, onboarding, training, performance management, and retention efforts. Serve as the culinary ambassador, engaging with members, staff, and vendors. Oversee inventory management, payroll coordination, invoicing, and administrative duties. Provide culinary education and product knowledge training to front-of-house teams. Oversee preparation of nutritious employee meals for up to 150 team members.Compensation & Benefits Salary Range: $130,000 $150,000 annually, DOEBenefits: Medical, dental, and vision insurance; 401(k) retirement plan; fitness bonus/wellness incentive; paid time off and holidays; professional development opportunities; and access to club amenities, as applicable.401(k)401(k) matchingDental insuranceFood providedHealth insurancePaid time offVision insuranceWork Location: In personQualifications Hands-on, inspiring culinary leader with a service-driven mindset. Proven experience leading high-quality, multi-outlet culinary or private club operations. Passion for seasonal, ingredient-driven cuisine. Demonstrated success in team building and staff development. Excellent communication, organizational, and leadership skills. Knowledgeable in food, wine, beer, and spirits pairings. Proficient in Microsoft Outlook, Word, and Excel.