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EXECUTIVE CHEF

DALTON GOLF & COUNTRY CLUB
DALTON, GEORGIA

EXECUTIVE CHEF OPPORTUNITY AT DALTON GOLF & COUNTRY CLUB

Dalton Golf & Country Club (DGCC) in Dalton, GA, invites accomplished, passionate culinary professionals to apply for the role of Executive Chef. This is a rare opportunity to lead the culinary program at an established, member-owned, 600+ member private club with a respected reputation, a vibrant and social membership culture, and a tradition of excellence celebrated for more than seven decades.

Nestled in the foothills of the Blue Ridge Mountains, DGCC offers scenic beauty, a warm Southern spirit, and a strong commitment to elevated hospitality. With a retiring Executive Chef after an impressive 18-year tenure, the Club seeks its next culinary leader to steward the kitchen into a new era of quality, innovation, and member-driven satisfaction.

This is an ideal position for a hands-on, team-focused leader who loves creating memorable dining experiences across multiple venues—ranging from casual family dining to refined, chef-driven events—and who thrives in an active, community-centered private club environment.

ABOUT DALTON GOLF & COUNTRY CLUB

Founded in 1915, DGCC is Dalton’s premier private club, known for its welcoming atmosphere, high-quality golf and amenities, and exceptional social programming. The Club has recently served as host site for the Georgia Open and the NAIA Men’s Golf Championship, raising its profile across the region.

Facilities and amenities include:

• An 18-hole championship golf course with active member leagues & tournaments
• A beautiful clubhouse with multiple dining areas
• Pool complex
• Pickleball & tennis programs
• Robust social calendar including holiday events, themed dinners, wine pairings, poolside parties, and family events

DGCC’s culinary philosophy combines creativity, consistency, and a respect for classic club favorites—delivered in a warm, hospitable environment that members proudly call their “home away from home.”

DALTON GOLF & COUNTRY CLUB BY THE NUMBERS

• Multiple dining outlets including casual dining, mixed grill, bar, pool café, and banquet spaces
• A la carte and banquet operations with year-round and seasonal venues
• Stable, long-tenured culinary team ready for leadership and growth
• Location: Dalton, GA – growing community, excellent schools, outdoor recreation, 30 minutes to Chattanooga and 90 minutes to Atlanta

The next Executive Chef will have the support and freedom to:

• Refresh and modernize menus
• Introduce creative culinary experiences
• Elevate presentation and consistency
• Mentor and develop kitchen staff
• Maintain and enhance a strong culture of hospitality in the back-of-house

EXECUTIVE CHEF – POSITION OVERVIEW

The Executive Chef at DGCC is responsible for leading all aspects of the Club’s culinary operations, including menu development, a la carte dining, banquet production, staff leadership, food quality, sanitation, and financial performance. The Chef serves as a visible, approachable ambassador of the dining program and a key partner to the Food & Beverage and Club leadership teams.

Leadership & Team Development

• Build positive relationships with a committed, long-tenured kitchen team; lead with empathy, consistency, and high expectations.
• Foster a culture of collaboration, professionalism, and continuous improvement.
• Be a visible and engaged leader—teaching, coaching, and developing future culinary talent.
• Participate in recruiting, training, and retaining culinary staff, including seasonal and full-time employees.
• Create a workplace environment where staff take pride in their work and enjoy coming to the Club each day.

Operations & Culinary Excellence

• Oversee daily food production for all dining outlets and events.
• Develop innovative, seasonal menus that balance creativity with member preferences.
• Maintain high culinary standards—flavor, presentation, consistency, and execution.
• Maintain exceptional sanitation, cleanliness, safety, and equipment care.
• Ensure timely and efficient service during peak a la carte periods and banquet events.
• Maintain standard recipes, portion controls, and production systems.

·         Lead and support pastry, baking, and dessert production, ensuring desserts are crafted with the same creativity, quality, and consistency as all other menu offerings.

• Manage multiple events and dining outlets simultaneously.

Financial Management

• Manage and achieve food and labor cost goals.
• Participate in budgeting for food, labor, and kitchen operations.
• Conduct monthly inventory and maintain accurate ordering and receiving procedures.
• Build strong partnerships with quality vendors; negotiate pricing and drive value purchasing.
• Use technology (POS, inventory systems, ordering platforms) to support consistent operations.

Member Engagement

• Serve as a visible, personable presence—visiting tables, accepting feedback, and building relationships.
• Elevate member events, theme dinners, tasting experiences, and holiday programs.
• Uphold and enhance the Club’s traditional favorites while introducing creative new offerings.

INITIAL PRIORITIES

• Build relationships and trust with members, staff, and management.
• Evaluate existing menus, standards, systems, and staff capabilities.
• Refresh à la carte offerings to align with member preferences.
• Strengthen team communication—daily stand-ups, weekly planning, and consistent feedback.
• Improve efficiencies in ordering, production, scheduling, and cost control.
• Enhance culinary presence at member events and special occasions.

CANDIDATE QUALIFICATIONS

Required

• Minimum 5 years of progressive culinary leadership, preferably in private clubs, resorts, or upscale multi-outlet dining.
• Experience managing a la carte and banquet operations simultaneously.
• Strong leadership presence with proven ability to mentor and retain teams.
• Comprehensive knowledge of food safety, sanitation, and kitchen management.
• Ability to balance creativity with consistency and member preferences.
• Strong financial acumen including food/labor cost control.

Preferred

• Culinary degree or equivalent professional kitchen experience.
• ACF certification (CEC) or progress toward certification.
• Experience in private clubs or similar member-focused environments.
• Proficiency in multiple cuisines and modern cooking techniques.

SALARY & BENEFITS

• Competitive salary, commensurate with experience
• Annual performance-based bonus eligibility
• Relocation assistance
• Health insurance – Club covers employee premium
• 401(k) with employer match
• Paid vacation & holidays
• Continuing education & professional development support
• Full access to premier products, vendors, and a supportive management team

HOW TO APPLY

Interested candidates should submit the following documents in a single PDF file:

1. Cover Letter outlining:
2. • Your interest in the Executive Chef position at DGCC
   • How your experience aligns with the Club’s needs
   • Your leadership and culinary philosophy
   • Why Dalton, GA and this opportunity fit your career goals
3. Professional Resume