Executive Chef

Executive Chef

Royal Ashburn Golf Club

Start Date: January 2027

Compensation: $100,000 - $150,000

Royal Ashburn Golf Club is seeking an experienced Executive Chef with strong culinary skills and the leadership ability to build, develop and manage a successful culinary team. This role requires a hands-on leader who delivers consistent quality, manages costs and creates exceptional dining experiences across our restaurant, banquets and events.

The Executive Chef oversees all culinary operations for Farm & Founder Restaurant + Bar and our banquet facilities, including the main kitchen, holding kitchens, outdoor kitchen and BBQ service area. Working closely with Ownership, Sales & Events and Food & Beverage teams, the Executive Chef supports the continued growth and success of Royal Ashburn.

Key Responsibilities

Team Leadership & Event Execution

• Build, hire, train, schedule and manage the back-of-house team.
• Maintain a professional, positive and accountable working environment.
• Ensure food preparation, presentation and service consistently meet quality standards, guest expectations and Banquet Event Order requirements.
• Coordinate event execution with Sales & Events, banquet managers, service staff and Ownership.
• Maintain positive, professional relationships with colleagues and guests.

Kitchen Operations & Financial Management

• Oversee daily food production and kitchen operations across all service areas.
• Prepare and monitor daily, weekly and monthly budgets.
• Maintain food costs below 30% through accurate costing, purchasing, portion control and inventory management.
• Source and maintain appropriate inventory of food, beverages and operational supplies, including disposables, uniforms and packaging.
• Manage storage, stock rotation and the safe use of surplus ingredients to minimize food waste.
• Ensure menu items, pricing and relevant kitchen settings are accurately configured in the POS system.

Menu Development & Business Growth

• Develop and cost menus for the restaurant, banquets, tournaments and special events.
• Keep menus aligned with culinary trends, guest preferences and business objectives.
• Collaborate with Ownership and Sales to support new opportunities and business growth.
• Recommend and implement improvements to kitchen productivity and efficiency, obtaining Ownership approval before any capital purchase.

Cleanliness, Equipment & Food Safety

• Maintain clean, organized kitchens, storage areas and waste disposal areas.
• Ensure all kitchen equipment is properly maintained and in good working order.
• Uphold food safety, sanitation and workplace health and safety standards.
• Maintain inspection readiness and meet Durham Region Health Department requirements to achieve and retain a Green Pass.

Reporting Relationships

Responsible for: Sous Chef, Banquet Chefs, Line Chefs, Prep Chefs and Dishwashers.

• Works closely with: Sales & Events Team, Food & Beverage Manager, front-of-house staff, bartenders, banquet staff, Head Professional, Tournament Coordinator and Ownership.