Executive Chef

Executive Chef — North Ridge Country Club $90,000 - $110,000/annually

Company: North Ridge Country Club is one of the premier private country clubs in the greater Sacramento area.  Our team is dedicated to providing the best golf and social experience for members, their families and guests.  Our purpose is to enhance relationships and enrich lives through shared personal experiences and connections.
North Ridge Country Club is an Equal Opportunity Employer.

Qualification: This is a full-time, exempt position requiring a minimum of 40 hours per week, including all major Club events, weekends, and holidays. This position reports to the Food and Beverage Director and the General Manager.

Certification: A Certified Food Manager Certificate is required.  

Experience: Previous Executive Chef Experience of at least three years or longer in a Country Club or similar environment preferred. The ideal candidate should have a background in business or hospitality management.

Benefits: Vacation, Paid Sick Leave, Holiday Pay, Health, Dental, Vision Insurance, 401(K) Retirement Plan, Complimentary Meals, and free golfing privileges.

Location: 7600 Madison Avenue Fair Oaks, CA 95628

Application Process: Please attach Resume and complete online job application. 

Position Summary:
The Executive Chef at Northridge Country Club is responsible for leading and overseeing all culinary operations to ensure the highest standards of quality, consistency, and presentation for our members. This position requires a creative, disciplined, and forward-thinking leader who can honor the traditions of private club dining while introducing modern culinary innovation.

Key Responsibilities

Team Leadership & Management Qualifications

• Has a people centric mindset, builds lasting relationships, understands evolving member preferences and welcomes constructive feedback.
• Fosters a culture of integrity, professionalism, and excellence within the kitchen team.
• Leads, mentors, and develops culinary staff through ongoing training, coaching, and feedback.
• Promotes teamwork and clear communication across all food and beverage operations.
• Maintains a strong presence throughout daily operations, engaging with both members and staff.
• Excels in executing multiple high- profile events simultaneously, without sacrificing quality or consistency.
• Attends a weekly on-on-one with the Food & Beverage Director.  Attend all weekly meetings with Sous Chef or Chef De Cuisine and Beverage Managers.
• Possesses exceptional communication skills. Holds weekly meetings with the culinary management team.   Is comfortable interacting with members when needed.
• Leads by example in professionalism, cleanliness and work ethic.  Mentors, trains and coaches in the moment.  Development of the culinary management team is a high priority for long – term growth. 
• Remains calm under pressure – thrives under a high-volume, fast-paced environment with composure and professionalism.  Creates a stress-resilient kitchen environment, even during demanding situations.
• Cultural Fit: understands the unique social dynamic of private Clubs, traditions, members' expectations, and Club politics.  Adjusts leadership style and menu direction to reflect the Club's culture, demographics, and traditions.

Menu Development

• Collaborates with Sous Chefs – the Chef De Cuisine, Banquet Chef and Food & Beverage Director to plan and develop seasonal menus for lunch, dinner, special events and banquets.
• Balances traditional Club classics with modern, innovative, trend-forward dishes.
• Ensures all menus reflect creativity, high food quality, and consistency aligned with member expectations.

Staff Management

• Oversee daily kitchen operations, including scheduling, training, and performance evaluations.
• Maintains a positive, professional, and efficient work environment that promotes respect and accountability.
• Complies with all California labor/wage and hour laws.

Financial & Business Acumen

• Partners with management to develop and monitor food and labor budgets.
• Implement effective food costing, portion control, and inventory management practices.
• Codes kitchen invoices and maintains up-to-date inventory sheets and pricing.
• Implements waste re-education practices

Health & Safety Compliance

• Ensures full compliance with health, sanitation, and safety regulations.
• Develop and execute a comprehensive kitchen safety plan, including staff training and written guidelines.
• Conducts regular inspections of food storage, preparation, and service areas.

Food Quality Control

• Upholds the highest standards in food preparation, presentation, and flavor.
• Performs regular quality control checks across all dining outlets to ensure consistency and excellence.

Member Relations

• Engages directly with members to enhance their dining experience.
• Addresses feedback and accommodates special requests promptly and professionally.
• Acts as an ambassador for the Club's culinary program through e-blasts, newsletters, videos, and in-person interactions.
• All special requests are accommodated. Creates a culture that always wants to please the member.   

Collaboration & Events

• Works closely with banquet, snack bar, and events teams to coordinate food service for Club events, banquets, tournaments, and private functions.
• Contributes to marketing initiatives promoting new menus, themed dinners, and special culinary events.
• Attends weekly management meetings and leads weekly recap sessions with the Food & Beverage Manager.

Below outlines the key physical requirements for the Executive Chef position at North Ridge CC:

1. Standing Duration: The Executive Chef is expected to stand for extended periods, typically up to 8 to 10 hours per shift with minimal breaks.
2. Mobility: Bending, stooping, squatting and twisting are required to perform and access necessary items in a busy kitchen.
3. Lifting Requirements: The role involves lifting and carrying items up to 50 pounds or more, including large pots, orders received, inventory and ingredients.
4. Physical Stamina and Agility: The position demands high stamina to maintain performance throughout long shifts and the ability to move quickly and efficiently in a busy kitchen environment.
5. Heat Tolerance: Working in a hot kitchen environment is essential, and the Executive Chef should be comfortable working under these conditions.

More detail about North Ridge Country Club, please visit