Executive Chef

Century Golf Partners Management•Camarillo, CA

8d•Onsite

About The Position

Spanish Hills Club is seeking an accomplished and visionary Executive Chef to lead our culinary program across a premier private club and high-volume event operation. This is a unique opportunity to oversee both elevated a la carte dining and a thriving banquet/event center, delivering exceptional food experiences that exceed member expectations. The Executive Chef is responsible for all day-to-day culinary operations, ensuring the highest quality standards for members, guests, and large-scale events. This role requires a hands-on leader who can blend creativity with strong financial acumen, operational discipline, and team development. You will own the culinary vision, drive innovation in menu engineering, and deliver consistent, high-quality execution while managing budgets, labor, and purchasing to achieve financial goals.

Requirements

Proven success as an Executive Chef in a private club, resort, or upscale hospitality environment
Strong experience managing both a la carte dining and high-volume banquet operations
Demonstrated ability to lead, mentor, and develop high-performing culinary teams
Expertise in financial management, including P&L, budgeting, and cost controls
Creative menu development with a strong understanding of food trends
Experience with purchasing and inventory systems
Strong organizational, communication, and problem-solving skills
Ability to remain calm under pressure and lead with confidence

Nice To Haves

Culinary degree preferred
ACF Certified Executive Chef (preferred)
Bilingual English/Spanish (preferred)

Responsibilities

Lead all kitchen operations, including a la carte dining and large-scale banquet events
Develop innovative, seasonal menus while maintaining target food cost and contribution margins
Oversee hiring, training, and development of all culinary team members
Ensure consistency in recipes, food quality, plating, and presentation
Manage budgets, forecasting, labor, and inventory control to meet financial objectives
Monitor purchasing and vendor relationships to maintain quality and cost efficiency
Maintain full compliance with health, safety, and sanitation (HACCP) standards
Partner with Food & Beverage leadership to achieve service and profitability goals
Act as a visible leader and ambassador in both the kitchen and dining room
Command a strong and professional presence in both the kitchen and dining areas
Foster a collaborative, team-focused environment
Build strong relationships with members, guests, and team members
Drive continuous improvement and innovation
Deliver a consistent, memorable culinary experience