Interim Executive Chef – Temporary Culinary Leadership Appointment Position Information Position Title: Interim Executive Chef Department: Food & Beverage Reports To: Director of Food & Beverage Compensation: $1,923 per week (temporary appointment) Position Summary The Interim Executive Chef provides temporary culinary leadership for the Club’s kitchen operations to ensure continuity, quality, and consistency of all food offerings while the Club evaluates its long‑term culinary leadership needs. This role performs the core operational responsibilities of the Executive Chef position on an interim basis, including kitchen supervision, staff leadership, menu execution, food safety compliance, cost control, recipe development and costing, menu planning, and coordination with Food & Beverage leadership. The Interim Executive Chef works closely with the Director of Food & Beverage and Club leadership to maintain high culinary standards, foster a positive kitchen culture, and support excellent service for members and guests. This position requires scheduling flexibility, including availability to work weekends, holidays, and both AM and PM shifts, as well as presence during peak service periods and high‑volume operations. The role is expected to average approximately 40–50 hours per week, depending on operational needs. Culinary Leadership & Kitchen Operations Oversee daily kitchen operations across all food service outlets. Ensure food quality, consistency, and presentation meet Club standards. Maintain execution of the café menu, specials, and event menus. Support successful execution of member dining and club events. Monitor kitchen workflow to ensure efficiency and organization. Lead, supervise, and support all kitchen staff. Foster a professional and collaborative kitchen environment. Mentor and support the Kitchen Manager and culinary team members. Assist in training and development of kitchen staff. Member Experience Maintain high culinary standards that meet or exceed member expectations. Support menu offerings that reflect the Club’s dining preferences and traditions. Work collaboratively with the Food & Beverage team to ensure a consistently positive dining experience for members and their guests. Interact with members in a professional, courteous, and approachable manner, fostering a welcoming and service‑oriented environment. Demonstrate respectful communication and composure when engaging with members, guests, and staff at all times. Monitor food cost, portion control, and product utilization. Participate in inventory control and ordering processes. Assist with labor management and kitchen scheduling as needed. Maintain efficient kitchen operations within budgetary guidelines. Food Safety & Compliance Maintain strict adherence to health department regulations. Ensure sanitation, safety, and cleanliness standards are consistently upheld. Monitor and enforce proper food handling, storage, and labeling procedures. Maintain strong communication with the Director of Food & Beverage. Support coordination of club events, banquets, and special functions. Work collaboratively with other department leaders to support club operations. Operational Priorities During Interim Period Maintain stable kitchen leadership. Support staff organization and morale. Execute scheduled events and dining service. Maintain strong sanitation and safety standards. Qualifications Minimum 8 years culinary experience with leadership responsibility. Experience in private clubs, resorts, or high‑end hospitality preferred. Strong understanding of kitchen operations, cost control, and team leadership. Excellent organizational and communication skills. Ability to manage multiple priorities in a fast‑paced environment. Physical Requirements Ability to stand and walk for extended periods during service. Ability to lift and move up to 25 pounds. Ability to work in a fast‑paced kitchen environment. Ability to perform duties requiring bending, reaching, and manual dexterity. Employment Status This position is a temporary appointment intended to support the Club’s culinary operations. The duration of the role will be determined by operational needs. Compensation The Interim Executive Chef will be compensated at $1,923 per week, paid according to the Club’s payroll schedule. #J-18808-Ljbffr