Executive Chef - Regency at Dominion Valley

Regency at Dominion Valley is seeking an experienced and passionate Executive Chef to lead our culinary team and elevate the dining experience for our members and guests. This is an exciting opportunity for a creative culinary professional who thrives on innovation, leadership, and delivering exceptional food and service.

As Executive Chef, you will oversee all aspects of kitchen operations, menu development, food quality, team leadership, budgeting, and culinary execution. You will play a key role in shaping the dining experience while mentoring and developing a talented kitchen team in a fast-paced, hospitality-focused environment.

Compensation and Benefits: $75,000 - $80,000 per year

Full time team members are eligible for a comprehensive benefits package including:

• Medical, dental, vision, and life insurance
• 401(k) retirement plan
• Short term and long term disability
• Paid holidays, vacation, personal, and sick time
• Relocation assistance negotiable as part of the offer
• Professional development support including PGA dues and continuing education
• Employee discount programs through HR partner LL Roberts

What You'll Be Doing:

Culinary Leadership & Innovation

• Develop and execute creative, innovative, and high-quality menus that reflect seasonal offerings and industry trends.
• Prepare and oversee a variety of cuisines with exceptional attention to flavor, presentation, and consistency.
• Standardize recipes and production methods to ensure quality and cost control.
• Stay current with regional and national culinary trends and incorporate new ideas into menu offerings.
• Maintain knowledge of wine selections and food pairing recommendations.

Kitchen Operations

• Direct all food preparation, production, and presentation activities.
• Ensure consistency in recipes, portioning, and plating standards.
• Manage food purchasing, inventory, and cost controls.
• Oversee kitchen equipment maintenance and ensure operational efficiency.
• Monitor production schedules and kitchen workflow to maximize productivity.

Team Development

• Hire, train, mentor, and develop culinary team members.
• Provide daily leadership and coaching to kitchen staff and sous chefs.
• Foster a positive, collaborative, and high-performance work environment.
• Create schedules, assign responsibilities, and monitor work quality.
• Recognize strong performance and address opportunities for improvement.

Financial & Administrative Management

• Develop and manage departmental budgets.
• Control food and labor costs while maintaining exceptional quality standards.
• Analyze sales trends, menu performance, and operational efficiencies.
• Complete reports, food production records, and menu costing accurately and on time.

Compliance & Guest Experience

• Ensure compliance with all health, safety, sanitation, and licensing requirements.
• Promote a safe working environment consistent with company standards.
• Address and resolve guest concerns related to food quality and service.
• Represent the club and culinary program at special events and community functions as needed.

What We're Looking For: 

Qualifications

• Graduate of a recognized culinary school or equivalent combination of education and experience.
• 5–6 years of progressive culinary leadership experience.
• Strong knowledge of food preparation techniques, culinary styles, and kitchen operations.
• Proven experience supervising, motivating, and developing culinary teams.
• Knowledge of current food and beverage trends.
• Strong financial acumen, including budgeting and cost control.
• Proficiency with Microsoft Office and Google applications.
• Bilingual skills are a plus.

Success Traits

• Passion for culinary excellence and guest satisfaction.
• Creative, innovative, and detail-oriented.
• Strong leadership and team-building skills.
• Excellent communication and interpersonal abilities.
• Adaptable and able to manage multiple priorities in a dynamic environment.
• Professional presence with the ability to serve as an ambassador for the culinary program.
• Strong problem-solving and decision-making abilities.

Why Join Regency at Dominion Valley?

At Regency at Dominion Valley, you'll have the opportunity to make a lasting impact on our dining program while leading a dedicated culinary team in a premier club environment. We are committed to delivering exceptional hospitality and creating memorable experiences for our members and guests.

If you're a culinary leader who is passionate about innovation, mentorship, and excellence, we'd love to hear from you.

Additional Information: Kindly, be aware that the job description provided is not an exhaustive account of the activities, duties, or responsibilities entailed for this role. Standard Operating Procedures, Training Checklists, and Departmental Handbooks will be provided to ensure the Team Member is trained in all duties and responsibilities of the position. Duties, responsibilities, and activities may change at any time with or without notice. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Up to Par Management and Taylor Hospitality are Equal Employment Opportunity companies, we are proud to be an equal opportunity workplace and an affirmative action employer. We are committed to equal employment opportunity regardless of race, religion, sex, national origin, sexual orientation, age, citizenship, marital status, or disability.

About the Company: Up to Par Management | Taylor Hospitality Vision is to be an Exceptional Hospitality and Golf Management Company built by Exceptional Team Members who are Delivering on our Purpose to Positively Impact Others.