Executive Chef, Marcella Club

Reef Capital Partners•Park City, UT

1d•Onsite

About The Position

Marcella is seeking its founding Executive Chef to establish and lead club food and beverage operations from launch through long-term growth. The Executive Chef is responsible for leading all culinary operations within Marcella's exclusive environment, delivering exceptional dining experiences that reflect the club's high standards of quality, service, and sophistication. They will be responsible for building the culinary program and infrastructure from the ground up, including pre-opening planning, vendor sourcing, equipment selection, and staffing. From the start, this position will act as a working chef, while over time, the role will evolve into a full culinary executive as the property and team scale in size and capacity.

Requirements

5+ years of proven experience as an Executive Chef, preferably in a luxury hotel, fine dining restaurant, or private club setting; pre-opening experience is highly preferred
Culinary degree or equivalent professional training
Previous experience in opening new clubs, outlets, restaurant operations, etc. from a blank canvas
Comfortable operating as a working chef in the first year
Strong leadership and team development skills
Exceptional knowledge of fine dining techniques, global cuisines, and modern culinary trends
Demonstrated ability to manage budgets, control costs, and optimize kitchen efficiency
Excellent organizational and communication skills
High attention to detail and commitment to excellence
Ability to thrive in a fast-paced, high-expectation environment

Nice To Haves

Farm-to-table and local/seasonal sourcing experience is preferred

Responsibilities

Design and execute innovative, seasonal menus for all dining outlets, special events, and member functions
Act as a hands-on, working chef in the early phases, with an expectation of operating alongside a small team without a permanent kitchen facility
Maintain the highest standards of food quality, presentation, and consistency
Oversee all culinary operations, including purchasing, inventory control, and cost management
Develop and maintain departmental budgets; submit weekly/monthly reports to leadership
Recruit, train, mentor, and manage culinary staff, fostering a culture of excellence and professionalism
Ensure compliance with all health, safety, and sanitation regulations
Collaborate with club leadership to align culinary offerings with member expectations and club branding
Source, develop, and maintain relationships with premium vendors and local suppliers to improve quality, reduce costs, etc.
Manage food and labor costs to meet budgetary goals without compromising quality
Lead culinary execution for private events, banquets, and specialty dining experiences
Stay current with industry trends and continuously elevate the club's culinary program