Chef

Running Deer Golf Club•Pittsgrove Township, NJ

21d•$80,000 - $85,000•Onsite

About The Position

Ron Jaworski's Running Deer Golf Club is seeking a creative and motivated Executive Chef to oversee all culinary operations, including a la carte dining, banquets, special events, and seasonal menus. The role calls for a passion for food and hospitality, high culinary standards, and a team-oriented kitchen environment focused on consistency, quality, and innovation. The Executive Chef leads the culinary team and oversees kitchen operations, purchasing, inventory, food preparation, cost control, and compliance with health, safety, and sanitation standards. The chef works with management and the events team to deliver banquets, weddings, and other special events, and develops seasonal menus and daily specials that suit member preferences. The position also involves recruiting, training, scheduling, and developing staff, attending weekly manager meetings, and working 50–60 hours per week, including late-night and early-morning hours.

Requirements

Minimum 5–7 years of progressive culinary experience, including 3+ years as an Executive Chef or Executive Sous Chef; the posting also lists 10 years of experience in food preparation and presentation in restaurant and banquet settings.
High school diploma.
ServSafe Certification or equivalent food safety certification.
Proven leadership and team-building abilities.
Strong financial acumen and experience managing food and labor budgets.
Excellent communication and organizational skills.
Must be neat and maintain a professional appearance.
Must be willing to work 50–60 hours per week, including late-night and early-morning hours.

Nice To Haves

Degree or certification from an accredited culinary school.
Experience in a private club, resort, or fine dining environment.
Knowledge of various international cuisines and dietary trends.

Responsibilities

Lead, manage, and inspire the culinary team to deliver exceptional food and service.
Develop seasonal menus and daily specials that reflect creativity and member preferences.
Oversee kitchen operations, including purchasing, inventory, cost control, and food preparation.
Ensure compliance with health, safety, and sanitation standards.
Collaborate with management and the events team to execute banquets, weddings, and special events.
Monitor food and labor costs to maintain profitability while upholding quality.
Recruit, train, schedule, and develop kitchen staff, fostering a positive and professional work culture.
Stay current with culinary trends and incorporate them into the club’s offerings where appropriate.
Attend weekly manager meetings.