Executive Chef

Job Details

The Executive Chef is responsible for the strategic leadership, operational excellence, and financial performance of all culinary operations at East Bank Club. This role oversees the planning, development, execution, and continuous improvement of all food production while ensuring an exceptional member and guest experience across every dining venue, banquet operation, retail food program, employee dining, and production kitchen. 
 
As the culinary leader of the Club, the Executive Chef develops and inspires a high-performing culinary team,
establishes operational standards, drives innovation, and creates a culture focused on collaboration, accountability, and continuous improvement. This position partners closely with Food & Beverage leadership, the Club's Nutrition team, and other departments to develop culinary programs that support East Bank Club's commitment to wellness while delivering exceptional dining experiences that balance nutrition, flavor, creativity, and operational excellence. 
 
The Executive Chef is expected to think strategically, lead with integrity, develop future culinary leaders, and continuously evolve the Club's culinary program while supporting East Bank Club's mission of inspiring members to live healthy, active, and connected lives. 

Compensation range: $135,000-145,000 annually based on qualifications and experience

Essential Functions:

Culinary Leadership:

• Provide strategic leadership for all culinary operations across East Bank Club, including restaurants, retail food operations, catering, banquets, employee dining, and production kitchens. 
• Establish, communicate, and uphold culinary standards that reflect East Bank Club's commitment to excellence.
• Lead the development and continuous improvement of culinary operating procedures, systems, and quality standards.
• Foster a culture of accountability, collaboration, respect, innovation, and continuous learning.
• Mentor and develop culinary leaders while creating clear pathways for professional growth.
• Promote teamwork across culinary, stewarding, purchasing, service, and support departments.
• Lead by example while maintaining a positive, respectful, and inclusive workplace. 

Menu Development & Culinary Innovation: 

• Lead the creation, development, execution, and ongoing evolution of menus across all Club dining outlets.
• Balance innovation, seasonality, wellness, member preferences, local market trends, operational efficiency, and profitability.
• Ensure consistency in menu execution throughout restaurants, banquets, catering, retail food operations, and employee dining.
• Develop standardized recipes, production guides, plating standards, and culinary training materials.
• Evaluate menu performance and identify opportunities to improve quality, efficiency, and member satisfaction.
• Introduce new culinary concepts, products, and techniques that enhance the overall member experience. 

Wellness & Nutrition Collaboration: 

• Partner closely with the Club's Nutrition team to develop innovative culinary programs that support East Bank Club's mission of promoting healthy lifestyles while delivering exceptional dining experiences.
• Collaborate on health-focused menus, wellness initiatives, educational programming, retail offerings, and special events that encourage members to live well.
• Ensure nutritional principles are thoughtfully incorporated into menu development while maintaining exceptional flavor, creativity, and culinary excellence.
• Work collaboratively with the Nutrition, Fitness, and Food & Beverage teams to identify emerging wellness trends and translate them into engaging culinary experiences.
• Support the continued evolution of East Bank Club as a leader in wellness-focused hospitality through innovative food offerings and cross-department collaboration.
• Balance wellness-focused programming with the diverse dining preferences of the Club's membership by creating menus that offer both nutritious and indulgent options while maintaining the highest culinary standards. 

Operational Excellence: 

• Direct all daily culinary operations including production, prep, receiving, stewarding, storage, sanitation, and service execution.
• Ensure kitchens are properly staffed, organized, and prepared to meet daily business demands.
• Maintain exceptional standards of food quality, consistency, freshness, presentation, cleanliness, and organization.
• Oversee receiving procedures and inventory management to ensure product quality, proper rotation, and food safety.
• Maintain organized walk-ins, storage areas, and pr