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Executive Chef Horizon Hospitality
· Jun 15, 2026
Description We are seeking a visionary Executive Chef to lead the culinary operations at one of the premier clubs in the Louisville suburbs . In this prestigious role, you will oversee all kitchen operations and mentor and inspire a talented culinary team to deliver exceptional dining experiences for our discerning membership. This is an extraordinary opportunity to showcase your culinary artistry and innovation in an upscale environment dedicated to excellence. Compensation: $65,000 - $75,000 plus bonus potential, comprehensive benefits, 401k w/company match, PTO, and more! Key Responsibilities:
Menu Development & Innovation - Design creative, seasonal menus that reflect current culinary trends.
Kitchen Operations Management - Oversee all culinary operations to maintain exceptional quality standards.
Financial & Inventory Oversight - Monitor food costs, manage kitchen inventory, and maintain budgetary controls.
Team Leadership & Development - Recruit, train, and mentor culinary team members.
Event & Member Services - Partner with the management team and members to execute special events, banquets, and private club functions.
Key Qualifications:
3-5 years of progressive executive chef experience, with a private club or upscale hospitality background, is strongly preferred.
Culinary Education - Formal culinary training from an accredited culinary institution or equivalent professional certification.
Leadership Excellence - Proven ability to lead, motivate, and manage culinary teams.
Business Acumen - Demonstrated experience in budget management, cost control, and financial planning.
Professional Communication - Outstanding interpersonal skills with the ability to interact professionally with members, staff, and management.
If this Executive Chef opening sounds like a great move for you, please send an updated resume to Mark Dishman, [email protected] *Please note that only qualified applicants will receive a direct response to the inquiry. Click here to apply online
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