Executive Chef

About the Club:Established in 1921, Spring Brook Country Club is a warm, family‑focused community that marries timeless tradition with a relaxed, welcoming environment. The atmosphere is easygoing yet refined, with a focus on year‑round fun, meaningful connections, and members of all generations enjoying the club together.Perched on a hill with expansive views of the golf course and Armstrong Pond, the clubhouse provides an elegant but comfortable setting for everything from casual get‑togethers to special celebrations.Life at the club is lively and centered around families, offering activities for every age—from junior sports academies and swim teams to beloved holiday events and social evenings. Golfers, racquets players, food enthusiasts, and young families all find their place in a friendly culture that honors tradition while embracing new experiences, creating a close‑knit community where relationships grow around sports, dining, and shared celebrations in a genuinely inviting membership. About the Position:Spring Brook Country Club is looking for an Executive Chef to oversee every facet of its culinary program with energy, polish, and an unwavering focus on execution. This leader will direct all member dining outlets and a busy schedule of club events and celebrations, ensuring memorable, consistently excellent food for members and their guests.The position calls for a creative culinarian who can respect classic club staples while introducing fresh, modern ideas that resonate with all demographics. The Executive Chef will be accountable for product quality, financial performance, and the growth and mentoring of a cohesive kitchen team, nurturing an environment of professionalism, curiosity, and shared success.As a welcoming, family‑centered club with a long history and engaged membership, Spring Brook offers an exceptional platform for a culinary professional who enjoys being visible, member‑focused, and collaborative. The role provides the chance to shape the club’s dining identity and leave a lasting mark on a storied private club known for its friendly atmosphere.Traits and Abilities:·A genuine personality with a passion for the culinary industry.·Ability to hire, train, motivate and develop a high performing team who are dedicated to achieving consistent excellence. ·A positive and professional individual with a natural leadership style, that is willing to continually challenge themselves and their staff. ·The ability to cultivate a healthy workplace culture, embracing creativity and instilling excitement in their team. ·The ability to build, implement, and follow up on standard operating procedures and recipes within their department to ensure consistency and quality in the operation. ·A mind for innovation and action with an ability to act as a thought partner with the General Manager and other department leaders.·Exhibits an appreciation for the Club’s culinary traditions, while exploring fresh and innovative culinary trends.·Remains composed and solutions‑oriented during peak service and complex events, making clear decisions and communicating effectively with the team.·Disciplined follow-through to ensure the vision and goals of the Club come to fruition.·Ability to cultivate a high-level of member satisfaction through consistency and speed in the dining experience.·A strong understanding of top-notch food and beverage experiences for Club members and guests.·Maintains a high level of safety and sanitation in food preparation among their department through education and follow through. ·Effective fiscal management through delivery of actual operational and capital results in alignment with approved budgets.·The desire to maintain high level of visibility among members and staff as the face of the Club’s dining programs. ·An individual adept in problem solving and conflict management, resolving issues, complaints, and feedback in a timely manner. ·Effective time management, balancing and prioritizing multiple outlets simultaneously. ·Prioritizes understanding member preferences, dietary needs, and feedback, and consistently tailors offerings and experiences to strengthen satisfaction and loyalty.Qualifications:A minimum of 5 years of progressive leadership and management experience in a hospitality environment, private clubs preferred. Food Safety Certification A degree from a post-secondary culinary arts program a plus. Certification from American Culinary Federation or other hospitality association a plus.