Executive Chef

Property Description:

Tepetonka Club is a private golf and lifestyle destination in rural New London, Minnesota, set on 228 acres of rolling glacial terrain about two hours west of the Twin Cities. Designed by the internationally recognized OCM team, the club features a championship 18-hole course, a complementary short course, five four-bedroom cabins, two eight-bedroom lodges, Jim’s Supper Club (fine dining), Hog Heaven (pro shop and casual dining), and a Beach Club on nearby Green Lake. It also has a 140-acre Ranch offering pheasant hunts, a clay shooting course, cross-country skiing, horseback riding, and a wellness center. Across golf, lodging, dining, and recreational amenities, Tepetonka strives to deliver world-class hospitality and a dynamic, community-focused environment.

Position Summary:

The ideal candidate is a passionate culinary leader who views food not simply as a product, but as an experience that reflects place, season, and story. This role is for an Executive Chef with exceptional culinary vision and leadership and will be responsible for all food production including that used for restaurants, banquet functions and on course outlets.  This role will bring refined development of menus, innovative food purchase specifications and recipe creation.  Supervises production staff.  Develops and monitors food and labor budget for the department.  Maintains highest food quality and sanitation standards.

Essential Duties and Responsibilities:

• Lead the vision, creativity, and execution of the club’s culinary program across all dining venues and special events.
• Design innovative, seasonally inspired menus that reflect both elevated dining standards and the character of our region; and assist with menu pricing taking into consideration customer needs, marketing conditions, popularity of various dishes, holidays, costs, and a wide variety of other factors.
• Schedule and coordinate the work of chefs, cooks and other kitchen employees to assure that food production is economical and technically correct.
• Curate exceptional dining experiences for members and guests, emphasizing quality ingredients, refined presentation, and culinary authenticity.
• Develop signature dishes and techniques for food preparation and presentation that distinguish Tepetonka as a premier destination for club dining, which help to assure consistently high quality and to minimize food costs.
• Maintain strict portion control and food cost management while preserving the integrity of the culinary experience.
• Approve the requisition of premium products, ingredients, and other necessary food supplies.
• Ensure sanitation and cleanliness standards are maintained throughout the kitchen areas at all times.
• Establish controls and monitor kitchen activities to minimize food and supply waste and theft.
• Prepare all necessary data for the budget; project annual food and labor costs. Monitor actual financial results and take corrective action where necessary to help assure that financial goals are met.
• Consult with the banquet committee about food production aspects of special events being planned.
• Cook or directly supervise the cooking of items that require skillful preparation.
• Evaluate raw food products and monitor the quality of prepared foods to assure that applicable standards are consistently attained.
• Plan and manage the employee meal program.
• Stay current with evolving culinary trends, techniques, and industry innovations.
• Recruit, mentor, and lead a talented culinary team committed to excellence.
• Schedule and coordinate the work of chefs, cooks, and kitchen staff to ensure efficient, high-level production.
• Foster a culture of professionalism, creativity, collaboration, and continuous learning within the kitchen.
• Train culinary staff on food safety, sanitation, culinary techniques, and operational standards. Maintain knowledge of current and projected industry developments through continuous attention to industry periodicals and participation in relevant trade associations and organizations.
• Assure the efficient and timely submission of all required operational, financial, budgetary and related reports.
• Monitor financial performance and implement strategies to achieve operational and financial goals.
• Work closely with leadership and event teams to design memorable dining experiences for private events, member gatherings, and seasonal programming.
• Support the club’s hospitality vision by ensuring culinary offerings complement the overall Tepetonka experience.
• Perform other duties as appropriate.

Qualifications:

• College degree preferred.
• 3 years culinary experience, supervisory and/or management experience, preferably in the golf industry.
• State certified and/or Serve Safe certified.
• Demonstrated experience and capability in the areas of budget development, fiscal management, strategic planning, staff management.
• Demonstrated quality written, verbal, and interpersonal communication skills.
• Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends.
• Positive attitude, professional manner and appearance in all situations.
• Verbal and written communication is a must.

Supervises:

Direct oversight of all Back-of-House Culinary Team Members, including chefs, cooks, and kitchen support staff.

Classification:

Full-Time | Non-Seasonal | Salaried | Exempt

KemperSports Management is an Equal Opportunity Employer