Nova Hospitality Group is excited to announce a premier opportunity for an experienced and dynamic hospitality professional to join our team as Executive Chef of our forthcoming private members club.
This is a pivotal, hands-on leadership role that will be instrumental in the pre-opening phase, launch, and subsequent operation of an exclusive club designed to offer unparalleled service, amenities, and experiences for a discerning membership base.
The Executive Chef will be responsible for all culinary operations, focusing on high-quality, seasonal, and consistent dining across à la carte and private events. They are responsible for menu innovation, financial management (food/labor costs), and building a strong kitchen culture.
We are seeking a candidate with a proven track record of success in high-end, luxury hospitality, ideally within the private club, boutique hotel, or fine-dining sectors. The ideal candidate will possess exceptional interpersonal skills, a strong business acumen, and a dedication to providing truly personalized service.
Core Responsibilities
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Culinary Vision & Execution: Define and maintain a distinctive, high-end culinary identity, often customized to specific needs. Guarantee the consistent quality of all offerings, including daily meals, banquets, and special private events.
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Team Leadership & Development: Recruit, train, and provide mentorship to kitchen staff to cultivate a highly skilled and professional team.
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Financial Oversight: Develop and manage the annual operating budget. Drive profitability by implementing efficient labor scheduling, effective cost control measures, and strategic menu engineering.
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Operational Management: Direct all kitchen functions, including comprehensive inventory control, efficient procurement of supplies, and routine maintenance of equipment.
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Safety & Guest Engagement: Maintain impeccable sanitation and hygiene standards. Actively interact with club members to solicit feedback and ensure high levels of satisfaction.
What to Expect & Leading the Team:
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You are a teacher with a supportive leadership style
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You champion and uphold our core values
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Ability to estimate food consumption and requisition or purchase food
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Establishes result-oriented objectives for the kitchen as well as personal objectives regarding professional development
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Ensures the profitability and successful operation of the kitchen
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Controls direct labor costs associated with the kitchen staff, creates weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues, and provides hands-on support as required
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Execute pre-established recipes; standardize production recipes to ensure consistent quality and establish presentation technique and quality standards
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Supervises, supports, and carries out the correct procedure of preparation, presentation, and portion control for all raw and cooked foods in accordance with the menu, with adequate pars required for efficient service
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Supervises and supports all kitchen areas to ensure a consistent, high-quality product is produced- daily line checks and quality control
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You are constantly in motion
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Adapting to changes and adjustments on the fly
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Gladly taking responsibility and not leaving it to others
Desired Qualifications
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Experience: A minimum of 7-8 years of experience as an Executive Chef, ideally in high-volume, premium dining settings.
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Education: Culinary degree or similar certification preferred.
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Skills: Strong financial acumen (Microsoft Excel/Word, POS systems) and leadership skills.
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Flexibility: Ability to work flexible hours, including weekends, evenings, and holidays.
What We Offer
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Competitive salary and bonus program
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Competitive salary and bonus plan
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Medical, dental, and vision coverage
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A collaborative leadership team with growth opportunities
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Parking and other company perks
