Executive Chef -Golf Club

IMG Academy•Bradenton, FL

About The Position

The Executive Chef leads the kitchen team and oversees food preparation across all golf club dining outlets. The role ensures high standards of quality, consistency, and presentation, while bringing creative vision to the culinary program and developing memorable dishes that reflect the Chef’s style and the brand’s identity. The Executive Chef supports an exceptional, positively memorable guest experience through quality and service. The role oversees culinary operations, staff hiring and development, scheduling, menu planning, inventory and ordering, food costs, kitchen budgets, and culinary execution for banquets, meetings, and events. It also maintains food safety, cleanliness, organization, and consistent preparation and presentation standards across the kitchen.

Requirements

Culinary degree or equivalent professional training.
At least five years of experience in an Executive Chef or Sous Chef role within a high-volume or full-service hospitality environment.
ServSafe certification.
Commitment to exceptional guest experiences and high-quality culinary standards.
Demonstrated leadership experience managing, coaching, and developing kitchen teams.
Ability to work in a fast-paced, high-volume environment while maintaining quality, consistency, and attention to detail.
Professional presence and demeanor, representing the hotel brand with credibility and confidence.
Strong written and verbal communication skills and ability to collaborate across departments.
Ability to lift, move, push, and pull equipment or boxes weighing more than 40 pounds.
Ability to handle outdoor temperatures for a reasonable period.
Ability to move around campus, including gym, turf, and fields.
Ability to work flexible hours, including nights, weekends, and holidays.
Ability to stand and walk for the duration of a shift.
Frequent bending to access ingredients in coolers or reach items on high shelves.
Ability to use hands and fingers for grasping, pinching, chopping, pulling, and lifting while preparing and cooking with knives, utensils, and cookware.

Nice To Haves

Additional food safety certifications.
Proficiency in Microsoft Office (PowerPoint, Excel, and Word) and kitchen management or inventory systems.
Bilingual.

Responsibilities

Lead culinary operations, including food preparation methods, portioning, plating, and presentation standards across all outlets.
Ensure food meets standards for quality, consistency, taste, and visual appeal.
Supervise, hire, train, evaluate, and develop kitchen team members, fostering accountability, growth, and strong performance.
Develop staff schedules that ensure adequate coverage while meeting labor cost standards and operational efficiency needs.
Plan meals and develop menus aligned with brand standards, guest expectations, seasonality, and profitability goals.
Support Food & Beverage leadership with culinary execution for banquets, meetings, and events.
Manage daily, weekly, and monthly requisitions for food, supplies, and equipment, maintaining inventory controls and par levels.
Order food and equipment as needed while monitoring quality, cost, and vendor performance.
Monitor food cost, waste, and kitchen budget performance, and contribute to annual operating budget planning.
Train and retrain team members to support consistent execution, onboarding, and ongoing skill development.
Ensure daily stations are prepared and organized, and menu items are prepped according to production sheets and service needs.
Maintain expert knowledge of menus, recipes, preparation methods, and presentation standards; oversee accurate measuring, mixing, and cooking techniques.
Ensure food is labeled, dated, stored, and rotated using FIFO standards, with strict temperature control for perishables.
Maintain clean, safe, and organized work areas in compliance with health department regulations and company policies.
Enforce high standards of personal hygiene and food safety across the kitchen team.
Foster communication, collaboration, and teamwork with hotel leadership and other departments.
Perform other duties as assigned by management.