Executive Chef

BallenIsles Country Club•Novato, CA

9d•$150 - $160

About The Position

Marin Country Club is excited to announce they are seeking a talented Executive Chef to join our team. Marin Country Club is an Elite Distinguished Club and won the Troon Private Club of the year in 2025. We also have had consistent NPS scores in the 70's.

Requirements

Culinary degree or equivalent training; 8–12+ years in progressive culinary leadership (club, luxury resort, or high-volume fine dining).
Demonstrated success in menu development, cost control, and high-volume kitchen operations.
Banquet and events experience; ability to scale for member events.
Certifications: ServSafe or California Food Handlers/California Food Protection certification; allergen awareness training is a plus.
Strong leadership, communication, and team-building skills; proficiency with FOH/BOH collaboration.

Nice To Haves

Private club or luxury hospitality experience.
Track record implementing farm-to-table programs, waste-reduction initiatives, and sustainability practices.
Experience in cross-department collaboration (Events, Marketing, Beverage) and wine/beer pairing programs.
Knowledge of Marin/North Bay ingredients, producers, and seasonal seafood.

Responsibilities

Expedited during peak hours, assigned the sous chef to coordinate kitchen workflow, communicate pace to stations, and ensure timely plating.
Create a formal peak-hour playbook that outlines line checks, mise-en-place standards, station overlap timing, and contingency actions.
Set up a high-demand express station to ease line congestion.
Assign a named Expediter or rotate a sous chef to provide expediting support during non-peak hours to maintain quality and consistency as activity rises or during banquet/club events.
Create handoff protocols for continuity between shifts.
Standardize pictorial menu boards for dish details and plating.
Include key allergen indicators and ingredient photos on menu boards.
Display boards at pass/line-up areas; require photos for new trial items.
Standardize recipes to include yield, steps, specs, and allergen notes.
Document FOH notes: timing, plating, garnish expectations.
Allergen and sensitivity guidance (gluten-free, dairy-free, nut-free, shellfish, etc.), including sub-ingredient options.
Include high-quality photos of each dish, along with labeled allergy-safe alternatives.
Maintain digital recipes for BOH/FOH, updated quarterly.
Identify and cultivate internal candidates (sous chefs, pastry chefs, senior line cooks) through a formal succession plan.
Document an “Emergency Chef” plan: interim coverage and approvals.
Implement cross-training, shadow days, and skill checklists for successors.
Produce a labeled, photo-backed labeling system for every refrigeration unit: Doors and shelves are labeled with contents, date codes, supplier, and recommended storage temperatures.
Use color coding to separate raw and finished products.
Post “contents and temp” stickers on each unit for reference.
Include a simple floor plan with storage and emergency locations.
Apply an allergen matrix mapping allergens to menu items.
Use allergen flags at the plate and on menu boards.
Separate prep areas or dedicated tools for high-risk items if feasible; otherwise, rigorous cross-contact controls (color-coded tools, dedicated utensils, separate cutting boards, and dedicated pans).
Train staff on allergy orders, auditable handoffs, and FOH communication.
Hold pre-service allergy briefs, post-service reviews, and BOH/FOH protocols.
Support local sourcing and offer seasonal tasting menus.
Create plant-forward menus that appeal to all members.
Track waste, use efficient equipment, and run composting and waste-to-energy programs.
Enable digital dish notes, QR code info, mobile feedback, and tastings.
Plan targeted equipment upgrades to boost consistency and output.
Integrate local seafood, wine pairings, and weekly wine events.