Executive Chef - $69100 to $95200 per YEAR

Hope Valley Country Club, located in Durham, North Carolina, is one of the state's premier private country clubs, boasting rich history and tradition. Established in 1926, this esteemed club features an iconic 18-hole Donald Ross golf course that has been a cornerstone for championship golf for nearly a century.

The club has hosted numerous prestigious tournaments including the 1945 Durham Open, a notable PGA TOUR stop, and various regional and national junior championships. With a robust social calendar and a vibrant dining culture, Hope Valley Country Club prides itself on continually reinvesting in the member experience, including recent renovations of the Dover Dining Room, Bar, and various athletic amenities.

The Executive Chef role at Hope Valley Country Club is a pivotal leadership position responsible for overseeing all culinary operations at this historic establishment. This role represents the culinary heart of the club, serving as both the primary face and ambassador for the club's exceptional food and beverage offerings.

The ideal candidate will exhibit dynamic, engaging leadership attributes, paired with a passion for hospitality and a proven record of success within exclusive private club environments. The Executive Chef is tasked with elevating the dining experiences offered to members and guests, maintaining the highest standards of culinary excellence, and preserving the traditions intrinsic to the club’s heritage.

This position requires a highly visible and relationship-driven leader who can foster a welcoming and inclusive dining culture while managing both A la Carte and banquet operations with precision and creativity. The role reports directly to the Food & Beverage Director and supervises the Executive Sous Chef, line cooks, and dishwashers.

Among the unique challenges of this role is providing culinary leadership during the club's extensive 2027 Donald Ross Golf Course Restoration. Although the course itself will be closed for roughly ten months, the clubhouse and dining services will remain central to member engagement, requiring adaptive leadership and strategic planning to maintain operational excellence throughout the renovation period.

The Executive Chef will be instrumental in driving the club's culinary vision forward—balancing authentic member engagement with innovative menu development, labor and budget management, and team empowerment.

This leader is expected to have a deep understanding of food safety regulations, inventory controls, and menu costing, along with expertise in financial stewardship including budgeting, forecasting, and capital planning. Proficiency in technology tools such as Excel, Word, point of sales systems, and golf operational software will support the effective management of culinary operations.

Core competencies for the role include outstanding leadership, communication, problem-solving, and organizational skills. The Executive Chef must embody the club’s core values such as making people happy, striving for excellence, and fostering growth every day.

The candidate will also be expected to nurture positive member relationships, lead a high-performing culinary team, and collaborate cross-functionally with other departments to ensure seamless execution of dining and event experiences. This position requires a flexible schedule, including availability on weekends and holidays, to meet the demands of a premier private club environment.

Hope Valley Country Club is affiliated with Bobby Jones Links, a leading private club management company, providing ongoing support, professional development, and industry best practices. Through this partnership, the Executive Chef will be part of a broader leadership team dedicated to excellence in club management and member satisfaction.

Overall, this role offers a unique opportunity for an experienced culinary professional to contribute meaningfully to a historic institution while guiding its culinary program into the future with passion, innovation, and respect for its storied past.

• Flexible schedule including weekends and holidays
• Comprehensive knowledge of food safety guidelines
• Ability to develop and cost menus accurately
• Understanding of budget, inventory, and labor management
• Physical capability for long periods of standing, lifting up to 50 pounds, stooping, and bending
• Excellent problem-solving, organizational skills
• Commitment to high standards of professionalism and integrity

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