Executive Chef

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​
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Position Title:​ ​ Executive Chef
​​Department:​ ​Food and Beverage
​​Reports To:​ ​Director of Food and Beverage
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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

🧩 Key Responsibilities and Qualifications

Culinary Leadership & Kitchen Presence

• Provide visible, daily leadership across all kitchen operations
• Establish and maintain culinary standards for quality, consistency, presentation, and ticket times
• Lead by example during peak services and major events
• Foster a culture of accountability, teamwork, and continuous improvement

Member Experience & Menu Development

• Develop and evolve menus across all Member dining outlets, ensuring balance, variety, and seasonal relevance.
• Ensure menus reflect Member preferences, dietary needs, and emerging culinary trends while remaining approachable and consistent.
• Collaborate closely with the Director of Food & Beverage to align menus with pricing philosophy and overall Member value.
• Maintain execution consistency so Members can rely on a predictable, high-quality experience.

Events, Banquets & Club Showcases

• Oversee culinary execution for weddings, banquets, and large-scale events
• Ensure event menus showcase the Club at its best while maintaining operational efficiency and quality standards.
• Work collaboratively with the Director of Food & Beverage and the Catering team to innovate offerings while protecting both Member experience and profitability.

Team Development & Culture

• Recruit, train, mentor, and retain a high-performing culinary team
• Build depth and succession through Sous Chefs and key kitchen leaders.
• Conduct performance reviews and provide ongoing coaching and development.
• Create an environment where team members feel supported, challenged, and proud of their work.

Operational Excellence

• Oversee food quality, production standards, inventory control, and waste management.
• Maintain strong food cost and labour controls without compromising Member experience.
• Ensure compliance with food safety, sanitation, and workplace safety standards
• Partner with the Director of Food & Beverage on forecasting, planning, and continuous improvement initiatives.

Collaboration & Club Leadership

• Work closely with front-of-house leaders to ensure seamless service delivery.
• Partner with Marketing and Communications on menu launches, features, and Club storytelling.
• Support cross-departmental collaboration aligned with the Club's service culture.
• Model the Club's Core Values and Code of Conduct at all times.