Job Description

About the Club: 

This exclusive Private Members Club caters to ultra-high-net-worth individuals, including some of the world's leading business owners and founders. With a limited number of exclusive memberships, each client demands the very best in cuisine and experience, often blending the elegance of fine dining with the comfort of bespoke requests. Events and private dinners range from intimate meals for 4 guests to large-scale gatherings of up to 60. The club operates with an unparalleled standard of excellence, and the Executive Chef will play a pivotal role in maintaining and elevating this experience.

About the Role: 

We are seeking a dynamic, creative, and hands-on Executive Chef with experience in 2-3 Michelin-starred establishments. You will oversee a kitchen team of 10, including 3 Sous Chefs, and be responsible for crafting exceptional dining experiences ranging from a 6-8 course tasting menu to casual, yet flawless, grill and sushi offerings. As the Executive Chef, you will need to effortlessly switch between delivering high-end multi-course meals and crafting simpler but perfectly executed dishes for any ad-hoc request from members. 

Key Responsibilities:

• Curate and prepare a variety of dishes, including a 6-8 course tasting menu, a diverse grill menu, and a sushi offering (supported by a dedicated sushi chef).
• Mediterranean Cuisine Expertise: Specialise in Riviera/Mediterranean flavors, drawing on influences from France, Italy, Greece, and beyond. Knowledge of modern and classic European dishes is essential.
• Team Leadership: Lead a team of 10 chefs, ensuring consistency, creativity, and high standards across all kitchen operations.
• Cater to members' unique requests, offering a flexible approach that includes both refined, intricate dishes and simple comfort foods.
• Deliver exceptional dining for club events, ranging from small dinners to large gatherings. Collaborate with other staff for seamless service.
• Manage the kitchen's day-to-day operations, including cost control, supplier relations, and BOH organisation.
• Utilise the club’s own garden for fresh ingredients, ensuring seasonal, locally grown produce is a highlight of the Experience with butchery is a plus, as you may butcher your own meats using the club’s Himalayan fridge. The role also includes the use of a wood-fired grill, bringing a rustic, yet refined element to the dining experience.
• Hours & Work Schedule: Average of 50 hours per week, though this may increase during special events or peak periods. Flexibility to work evenings and weekends as needed, dependent on member needs and events. The schedule will be based around ensuring the highest quality of service without overextending staff unnecessarily.

Qualifications & Experience:

• Proven experience in a 2-3 Michelin-starred kitchen, either as Head Chef or Senior Sous Chef.
• Expertise in Mediterranean cuisine with strong knowledge of classic French, Italian, and Spanish techniques.
• Highly creative with a balance of modern and classic culinary styles.
• Strong BOH management skills, including costing, supply chain management, and kitchen processes.
• Butchery skills are a plus.

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