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Interim Executive Chef - Our Club Chefs | Club Advisors - Nationwide | 100% Travel | Ability to work remotely - Contract / Interim (2–4 months, with possible extension)

This is not just another interim gig.

This is your chance to walk into elite private clubs, take command of the kitchen, and leave it better than you found it — often in under 90 days. You will be the transition leadership while the club goes through the process of recruiting and installing a new executive chef.

We are looking for a battle-tested, high-caliber Executive Chef who thrives on short-term, high-impact assignments. You will be the technical specialist and operating leader who stabilizes operations, elevates culinary standards, develops the team, and delivers unforgettable member experiences — then moves on to the next challenge.

This role is ideal for a seasoned or retired private-club Executive Chef who still wants the adrenaline of running a kitchen at the highest level, the freedom of contract work, and the ability to earn strong discretionary income without the long-term politics of a permanent position.

The Mission

You are dropped into a private club that needs strong culinary leadership — fast. Your job is to assess, stabilize, elevate, and hand off a stronger operation than the one you inherited.

What You Will Do

Lead with Authority

• Work with Club Leadership to complete the agreed-upon scope of work, priorities, and timelines to get the scope of work completed.
• Take full command of the kitchen brigade and inspire immediate performance.
• Assess talent, deliver targeted coaching, and install accountability systems that stick.
• Create a culture of excellence, urgency, and pride that outlasts your assignment.

Drive Operational Transformation

• Conduct a rapid, thorough assessment of kitchen systems, workflows, equipment, food safety, and inventory.
• Build and execute a focused 30/60/90-day action plan that reduces waste, tightens costs, and raises member satisfaction.
• Elevate menus with seasonal, member-driven creativity while protecting food-cost targets.
• Own every service — a la carte, banquets, tournaments, member events, private dining, and curbside.

Protect the Numbers & the Brand

• Hit food and labor cost targets.
• Partner with the General Manager and F&B leadership on menu engineering, pricing, and capital recommendations.
• Enforce the highest food-safety and HACCP standards without compromise.

Create Moments Members Never Forget

• Deliver consistent, refined plates that generate genuine wow reactions.
• Be visible, responsive, and professional with members.
• Design culinary experiences for events that members talk about long after the night ends.

Who You Are

You have 7–10+ years of progressive culinary leadership, including at least 3–5 years as Executive Chef in a private club, luxury resort, or high-end operation. You have proven you can walk into a kitchen, diagnose problems quickly, and produce measurable results under pressure. Interim or turnaround experience is a strong plus.

You are decisive, high-energy, discreet, and unflappable. You lead by example, communicate clearly, and leave every team stronger than you found it. You hold ServSafe Food Manager (or equivalent) certification and bring both classical foundations and contemporary flair.

You are available for evenings, weekends, and holidays — and you are ready to travel 100% of the time for the duration of each assignment.

What We Offer

• Competitive weekly compensation
• All assignment-related expenses covered
• The freedom and flexibility of contract work
• Membership in an elite network of private-club professionals who take pride in raising the standard across the industry
• The satisfaction of high-impact work that makes a lasting difference for clubs and their members

How to Apply

Submit your application online and include:

1. A brief letter explaining how you will make Our Club Chefs stronger
2. Your résumé
3. A professional Executive Chef headshot

Before applying, review: www.ClubAdvisors.com | www.OurClubChefs.com

This is not a job for everyone. It is for the chef who still gets excited by the challenge of walking into a new kitchen, earning the respect of the team in the first week, and delivering excellence that members notice and remember.

If that describes you, we want to hear from you.