Chef Point Restaurant &Amp

Executive ChefJob Summary

The Tiburon Peninsula Club is offering an exciting opportunity for a seasoned Executive Chef. This position requires diverse knowledge of various cuisines and the ability to produce both casual and progressive menu programming. We are seeking a professional culinarian with a passion for continuous growth, innovation, and creativity, someone who can successfully combine traditional culinary foundations with modern trends.

This role represents a unique opportunity to build and lead a strong culinary team while keeping staff and membership engaged through exceptional food, hospitality, and leadership. The position also offers ample opportunities for personal and professional growth.

The Tiburon Peninsula Club is interested in a Chef with previous private club experience and/or a luxury hotel or high-end resort background. In this environment, clean whole foods, flavor, consistency, and presentation are key drivers of the member experience. We are looking for a business- and technology-savvy chef with strong computer literacy skills. A bilingual (Spanish/English) chef is preferred.

Initial Priorities

• Develop relationships with members and staff to better understand their needs, resulting in high satisfaction and engagement. We foster a supportive and collaborative work environment where everyone’s input is valued and contributes to the overall Food amp; Beverage success.
• Develop strategies to continue elevating team members’ skills while creating a culture that encourages creativity, accountability, and passion for hospitality.
• Continually exceed member expectations for quality, presentation, and creativity. The Executive Chef plays a critical role in ensuring member satisfaction and increasing overall satisfaction scores.
• Develop seasonal menus for the restaurant.
• Develop and create catering and banquet menus.
• Create and develop daily specials and soup features.
• Build and maintain recipe books for all menu items and train culinary staff on recipe execution and consistency.
• Meet deadlines in a timely manner and follow operational guidelines established in collaboration with the Director of Food amp; Beverage.

Key Expectations and Goals

• Possess a strong work ethic and actively engage in the entire Food amp; Beverage operation.
• Demonstrate a high level of organization and attention to detail.
• Be a committed leader capable of developing a strong culinary team while maintaining an uplifting and positive team spirit.
• Be a proven team builder and outside-the-box thinker with a can-do attitude.
• Oversee budgeting, labor projections, food cost management, purchasing, and inventory control for all kitchen operations.
• Plan and promote culinary offerings through weekly Monday announcements and the Thursday newsletter.
• Maintain high visibility by actively walking the restaurant and Food amp; Beverage areas during daily operations, special events, and catering functions.
• Participate in Food amp; Beverage Committee meetings and contribute meaningfully to discussions and initiatives.
• Implement safety training programs and uphold high standards in kitchen safety, sanitation practices, and health inspection performance.

Additional Information

• The Executive Chef oversees the purchasing and inventory of all food, chemicals, and paper products.
• The Club maintains one primary kitchen operation.
• The Club is supported by approximately 3,300 members across 875 membership families, with an average member age of 38.
• The Club operates year-round, with high activity from March through June and August through November. The Club is closed on Christmas Day.
• The Executive Chef reports directly to the Director of Food amp; Beverage and works closely with the Assistant General Manager, Youth Director, Court Sports Director, Wellness Director, Facilities Director, Finance Director, and General Manager/COO.

Private Events

The Club accommodates everything from small, intimate events to large-scale functions of up to 300 guests.

• Tennis match food service is available seven days a week across the Upper Courts, Lower Courts, and Bocce Ball Courts.
• Birthday parties and pool parties are hosted seven days a week.

QualificationsExperience, Competencies, and Education

• Culinary degree or certificate from an accredited culinary institute preferred.
• Minimum of eight (8) years of proven culinary experience in a leadership or management role within the hospitality industry.
• Strong understanding of culinary arts, restaurant management, labor management, and public relations.
• Strong computer literacy skills required, including Microsoft Word, Excel, Outlook, and POS/inventory systems. Clubessential or Clubsoft experience is a plus.

Physical Demands

To successfully perform the essential functions of this position, the employee must be able to:

• Use hands and fingers to handle, feel, and operate objects, tools, or controls, and reach with hands and arms.
• Stand and walk up to 90% of the shift, climb stairs, maintain balance, kneel, crouch, and crawl when necessary.
• Possess close and distance vision, depth perception, and the ability to adjust focus.
• Sit for extended periods while working on a computer, up to approximately 25% of the workday.
• Lift, carry, and/or move up to 40 pounds.
• Maintain a range of motion necessary for pushing, pulling, bending, twisting, and overhead reaching.
• Effectively communicate and respond to verbal cues.

Hours

This position requires a five-day workweek averaging approximately 45–50 hours per week, including mornings, evenings, weekends, holidays, and all major club-wide events.

The Executive Chef must also be available to cover Manager on Duty shifts as assigned. Days off may vary based on business needs. Paid time off should be coordinated and approved in advance with the Director of Food amp; Beverage.

Summary

The Executive Chef is a highly regarded and proactive member of the management team. As a visionary leader and innovator, the Executive Chef will uphold the Club’s rich traditions and values while elevating the culinary experience through creativity, leadership, and operational excellence.

The Club offers a competitive compensation package, including:

• Base salary of $100,000
• Performance incentive of up to $10,000
• 100% coverage for dental and vision insurance
• 90% coverage for medical insurance
• Life insurance
• 401(k) plan with up to a 4% annual match
• Continued education allowance
• Cell phone reimbursement
• Additional company perks and benefits