Executive Chef | PROVIDENCE COUNTRY CLUB

McConnell Golf•Charlotte, NC

4d•Onsite

About The Position

Providence Country Club in Charlotte, North Carolina, a McConnell Golf property, is seeking a creative, hands-on Executive Chef to lead its culinary team and deliver memorable dining experiences for members and guests. The role offers the opportunity to shape menus, develop staff, and bring fresh ideas to a private club where food and hospitality are central to the member experience. The Executive Chef oversees all culinary operations, including member dining, banquets, club events, and seasonal offerings. Working closely with club leadership and the food and beverage team, the chef will cultivate a welcoming, collaborative kitchen culture while maintaining high standards for quality, presentation, efficiency, and service. The position includes evening, weekend, and holiday availability as club operations require. Salary is commensurate with experience.

Requirements

Progressive culinary leadership experience as an Executive Chef, Executive Sous Chef, or in a comparable role.
Strong culinary skills, including experience in à la carte dining and banquet execution.
Demonstrated ability to lead, teach, and motivate a culinary team.
Working knowledge of budgeting, food and labor cost controls, purchasing, and inventory management.
Strong organizational and communication skills, including the ability to coordinate multiple dining and event demands.
An approachable leadership style and a passion for member hospitality.
Availability to work evenings, weekends, and holidays as club operations require.

Nice To Haves

Private club, resort, or upscale hospitality experience preferred.
Culinary degree or equivalent professional experience preferred.
Current food safety certification, or ability to obtain certification.

Responsibilities

Develop seasonal menus that balance fresh ideas, member preferences, and club favorites.
Lead daily kitchen operations and ensure consistent food quality, presentation, and timely service across dining venues and events.
Recruit, train, schedule, and mentor culinary staff, setting clear expectations and supporting professional growth.
Foster teamwork, accountability, respect, and pride in the member experience.
Manage food and labor costs through budgeting, purchasing, inventory control, recipe costing, and waste reduction.
Partner with food and beverage and event teams to plan and execute member functions, private events, and special culinary experiences.
Build vendor relationships and maintain purchasing and receiving standards.
Maintain kitchen cleanliness and equipment care, and ensure compliance with food safety and sanitation requirements.
Accommodate dietary needs and food allergies with care and clear communication.
Welcome member feedback and use it to strengthen menus and service.