EXECUTIVE CHEF

Amara Golf & Social Club • Las Vegas, NV

18d • Onsite

About The Position

Amara is a new private golf and social club in Las Vegas, designed as a refined retreat for members, their families, and their guests. Every detail of the employee, member, and guest experience is being built with purpose, care, warmth, and restraint. We are assembling a team of individuals who believe hospitality is more than service – it is the thoughtful creation of how people feel. This is no ordinary club environment. This is an opportunity to help shape one of the most distinctive hospitality experiences in the country.

The Executive Chef will bring the Amara experience to life by defining and leading the culinary vision of the Club while creating dining experiences that reflect exceptional quality, creativity, consistency, and thoughtful hospitality. As Amara's culinary leader, you will have the opportunity to shape our culinary identity from the beginning — developing menus, establishing standards, building relationships with our membership, creating a strong culinary culture, and laying the operational foundation for a program designed to grow alongside the Club. This is a highly hands-on leadership opportunity for a chef who is equally energized by creating exceptional food today and building an exceptional culinary program for tomorrow.

Amara is being intentionally developed in phases, and our culinary program will grow with it. During Amara's initial phase, culinary operations will be executed from a purpose-built mobile kitchen environment, requiring an Executive Chef who is comfortable remaining close to the craft, working creatively within a focused operation, and personally helping establish the standards, systems, menus, and culture that will define Amara Culinary. As the Club develops, the culinary program is expected to expand into multiple dining experiences and additional Club amenities, creating an opportunity for the Executive Chef to evolve the team, infrastructure, menus, systems, and culinary vision alongside it. For the right culinary leader, this is a rare opportunity: not simply to inherit an established kitchen, but to help build the culinary identity of a new private Club from its earliest days.

Requirements

• Eight (8) or more years of progressive culinary experience, including significant Executive Chef, Executive Sous Chef, Chef de Cuisine, or comparable senior culinary leadership experience within a private club, luxury resort, fine dining restaurant, luxury hotel, or similarly high-touch hospitality environment.
• Demonstrated success developing and leading sophisticated culinary programs across multiple dining experiences, including à la carte dining, private dining, banquets and special events, seasonal programming, and personalized culinary requests.
• Exceptional culinary knowledge and technical proficiency with demonstrated ability to establish standards for menu development, recipe execution, food quality, flavor, presentation, production, and kitchen operations.
• Proven success recruiting, leading, coaching, and developing culinary professionals and building leadership depth, accountability, consistency, and a positive kitchen culture.
• Strong financial and operational acumen with demonstrated experience developing and managing budgets, food and labor costs, purchasing, inventory controls, vendor relationships, product specifications, equipment planning, and capital needs.
• Demonstrated ability to develop menus and culinary experiences that balance creativity and innovation with member preferences, consistency, dietary considerations, seasonality, and operational feasibility.
• Comprehensive knowledge of food safety, sanitation, allergen management, health department requirements, workplace safety, and other regulatory standards applicable to culinary operations.
• Exceptional communication, relationship-building, and collaboration skills with the ability to work effectively with members, Club leadership, Front of House teams, culinary professionals, vendors, and other departments.
• Strong organizational, decision-making, and problem-solving skills with the ability to lead calmly and effectively through high-volume service, special events, changing priorities, and unexpected operational challenges.
• Demonstrated professionalism and discretion with the judgment required to work within a highly private, relationship-driven Club environment.
• ServSafe Manager Certification, or the ability to obtain and maintain required food safety certifications in accordance with state and local regulations.
• Proficiency with culinary management, purchasing, inventory, scheduling, point-of-sale, Microsoft Office, and other hospitality technology, with the ability to learn systems utilized by the Club.
• Availability to work evenings, weekends, holidays, and varied or extended schedules as Club operations require.
• Demonstrate warmth, professionalism, and discretion.
• Anticipate needs before they are voiced.
• Take ownership of the environment and experience.

Nice To Haves

• Culinary degree, formal apprenticeship, or equivalent professional culinary training preferred.

Responsibilities

• Defining and leading the culinary vision of the Club.
• Creating dining experiences that reflect exceptional quality, creativity, consistency, and thoughtful hospitality.
• Developing menus, establishing standards, building relationships with membership, creating a strong culinary culture, and laying the operational foundation for a program designed to grow alongside the Club.
• Working creatively within a focused operation during the initial phase.
• Personally helping establish the standards, systems, menus, and culture that will define Amara Culinary.
• Evolving the team, infrastructure, menus, systems, and culinary vision as the program expands.
• Recruiting, leading, coaching, and developing culinary professionals.
• Developing and managing budgets, food and labor costs, purchasing, inventory controls, vendor relationships, product specifications, equipment planning, and capital needs.
• Developing menus and culinary experiences that balance creativity and innovation with member preferences, consistency, dietary considerations, seasonality, and operational feasibility.
• Ensuring comprehensive knowledge of food safety, sanitation, allergen management, health department requirements, workplace safety, and other regulatory standards.
• Communicating calmly and respectfully.
• Maintaining exceptional standards of presentation and detail.
• Contributing positively to team culture and collaboration.
• Protecting the tone, privacy, and integrity of the club environment.

Benefits

• Meaningful onboarding
• Training
• Leadership support
• An environment where people feel welcomed, prepared, respected, and proud to contribute
• Medical
• Dental
• Vision
• Paid time off

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: Associate degree