Job Description
Job Description
Job Description
About Blue Shock Executive Search:
Blue Shock Executive Search, established in 2003, is a renowned executive search firm excelling in recruiting top-tier candidates across the restaurant, hospitality, and food service-related sectors. As industry leaders, we specialize in connecting exceptional talent with leading employers in Canada and the USA.
POSITION PROFILE
Position Title: Executive Chef
Department: Food and Beverage
Reports To: Director of Food and Beverage
Position Summary:
Reporting to the Director of Food & Beverage, the Executive Chef serves as the culinary leader of the Private Club, responsible for delivering consistent, high-quality, and member-focused dining experiences across all food and beverage outlets and event spaces.
This is a hands-on, kitchen-forward leadership role. The Executive Chef is expected to be present and engaged in daily operations, providing clear direction to the culinary team while driving menu development, ensuring execution standards, and fostering a positive kitchen culture. While the Club benefits from a strong and successful banquet and event business, this role places a deliberate emphasis on elevating the everyday Member dining experience across all outlets.
Every menu, plate, and culinary decision should support the Club's vision of being the family-oriented athletic and social club that Members want to be a part of for life.
What You'll Do:
The Executive Chef is responsible for championing the Member experience through food, leading a disciplined and engaged kitchen team, delivering consistency across all dining formats, and supporting the Club's broader hospitality vision through culinary excellence.
What You Bring:
Required
- Red Seal Certification or Certified Chef de Cuisine designation.
- 5+ years' experience as an Executive Chef or Executive Sous Chef in a private club, hotel, or high-volume hospitality environment.
- Proven leadership in leading Kitchen teams in complex food operations or private club environments.
- Strong experience in à la carte dining, casual dining, and banquets
- Food Safe and WHMIS certifications
- Availability to work evenings, weekends, and holidays
- A background check will be required.
Preferred - Nice to Have
- Private club experience
- Membership in a recognized culinary association
- Experience overseeing multiple dining outlets
- Strong people-development and mentorship skills