Executive Chef

EXECUTIVE CHEF PROFILE:

GRASSLANDS CLUB GALLATIN, TN

THE EXECUTIVE CHEF OPPORTUNITY AT GRASSLANDS CLUB

The Executive Chef (EC) position at Grasslands Club in Gallatin, Tennessee, presents an exceptional opportunity for a culinary professional to lead in this dynamic club. The Club is seeking an Executive Chef with demonstrated expertise in banquet and a la carte services and a strong understanding of operational logistics, ensuring food and beverage offerings are delivered seamlessly across the club's two facilities.

This role offers opportunities to build upon and enhance the current offerings while fostering a fun, collaborative environment built on strong communication, accountability, and ownership. The Executive Chef will also play a pivotal role in opening the restaurant at the newly renovated clubhouse at the Fairvue location, helping to shape and define its culinary identity from the ground up.

The Executive Chef will recruit, develop, and mentor a talented culinary team, as building and maintaining a strong, cohesive staff is vital to the Club's success. The ideal candidate will bring a blend of creativity and innovation to elevate the club's culinary experience while respecting its favorites.

This position is ideal for an Executive Chef who is very hands-on and actively involved in all phases of the culinary operation. Given the club's size and scope, the Executive Chef will oversee three kitchens, support various dining venues, and work closely with a dedicated team to consistently provide outstanding service to the Club's members and their families. This role provides a unique opportunity to make a meaningful impact on Grasslands Club's culinary program while contributing to its continued growth and success.

ABOUT GRASSLANDS CLUB Nestled in the scenic lakefront community of Gallatin, Tennessee, Grasslands Club offers an exclusive golf and country club experience like no other. With two Bill Bergin-designed 18-hole championship golf courses, a 9-hole short course, performance improvement center, dedicated event center, racquet sports facilities, pools and fitness centers, our club blends tradition with modern excellence. Located just northeast of Nashville, we are not only a hub for prestigious events but also a workplace where every day feels extraordinary. Join a team that thrives on delivering exceptional experiences in an inspiring environment.

WHY GRASSLANDS CLUB?

• Dynamic Team Culture: Collaborate with creative, driven professionals who are as passionate about hospitality as you are.
• Learning Opportunities: We provide training, mentorship, and hands-on experiences to help you grow your skills and expertise.
• Comprehensive Benefits: Enjoy competitive pay, health insurance, 401(k) matching, employee discounts, and more.
• Be Part of the Story: Help shape Grasslands Club's reputation as the premier destination for exceptional events and private club experiences.
• Beautiful Property: Work amidst stunning landscapes, including championship golf courses and a picturesque

GRASSLANDS CLUB BY THE NUMBERS:

• 1,241 members
• 56.7 average member age
• $16M Approximate Annual Gross Volume
• $3.5M Approximate Annual Food & Beverage Volume
• 65% a la carte and 35% banquets
• 23 FTE Kitchen Employees (3 Sous Chefs/1 Pastry Chef)
• 3 kitchens (Foxland, Fairvue & dedicated Banquet)
• POS System used: Club Essentials

FOOD & BEVERAGE OPERATIONS:

Clubhouse Dining (Foxland) - Experience classic Southern charm and hospitality at the Foxland Dining Room. The menu is brimming with mouthwatering dishes crafted from the freshest, locally sourced ingredients. From leisurely brunches to indulgent dinners, every meal here is thoughtfully prepared to celebrate authentic favorites with a creative twist along with fresh, seasonal ingredients from local producers all provided in a relaxed, cozy atmosphere perfect for gathering with friends and family.

Clubhouse Dining (Fairvue) - Opening January 2026.

Foxland Event Center (Foxland) - Our premier event venue offers unmatched amenities and picturesque views that can host weddings, corporate gatherings, or special celebrations. The Foxland Event Center and other event spaces throughout the Club combine luxurious settings with exceptional service to create unforgettable experiences for every occasion. From intimate gatherings to grand celebrations, our dedicated team ensures every detail is perfect.

Lucky Hacker Bar & Lounge (Fairvue - Performance Improvement Center) - The go-to spot for golfers, friends, and food lovers alike. It has a laid-back vibe paired with bold flavors, ice-cold craft beers, and expertly crafted cocktails. Whether our members are celebrating a great round or just catching up with friends, this is the place members like to relax and stay a while.

Midway Snack Bar (Foxland) - Members walk-up to the counter-style dining space for grab-and-go dishes. This space is located on the Foxland Course.

Pools (Fairvue and Foxland) - Grasslands Club features two lake side pools with full-service kitchens and bar service.

EXECUTIVE CHEF POSITION OVERVIEW: The Executive Chef at Grasslands Club is responsible for the overall leadership, mentoring, and development of the culinary team and all food production of the club's Food and Beverage. He or she develops menus, recipes, food purchase specifications, inventories, operating procedures, training programs, and develops and monitors food and labor budgets for the department.

KEY PRIORITIES FOR SUCCESS:

LEADERSHIP

• Take full ownership of the culinary team; build trust with them by engaging, observing, learning, and listening to their wisdom, experience, and needs.
• Create a productive relationship with all club leadership
• Earn members' trust by instilling confidence through continued enhanced operations, interaction, and visibility.
• Create a fun collaborative work environment.
• Involve associates in the decision-making process of how "work gets done" and create a work environment of mutual respect in which people want to come to and participate every day.
• Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes an oversight of high standards of appearance, hospitality, service, and cleanliness of the kitchen facilities.
• Be an active and dynamic recruiter of team members and someone who inherently enjoys developing and building his/her team and leading them to significant, positive membership satisfaction outcomes.
• The EC reports directly to the Chief Operating Officer (COO), who has tremendous food & beverage experience in the private club sector.
• Work closely and collaboratively with the FB Director, together plan menus for all food outlets in the club and special occasions and events.
• Hold daily/weekly staff briefings and line-ups with direct reports to keep them informed of necessary and relevant activities and expectations at the Club. Assist in planning and be responsible for ensuring special Club events are well-conceived and executed.

OPERATIONS

• Experience with seasonal business levels, in Middle Tennessee or other regional areas. The EC must be able to shift, organize, and plan for the high season, as well as adjust for the shoulder months of the operation.
• Plan, organize, and run busy, multiple events happening at the same time across multiple locations, as well as a la carte dining.
• Develop standard recipes and techniques for food preparation/presentation to help assure consistently high quality and to minimize food costs; exercises portion control and assist in establishing menu selling prices.
• Evaluate food products to ensure that the highest quality standards are consistently attained.
• Ensure that high standards of sanitation, cleanliness, and safety are always maintained throughout all kitchen areas. Establish controls to minimize food and supply waste and theft.
• Maintain safety training programs; manages OSHA-related aspects of kitchen safety and maintain MSDS's in an easily accessible location.

MEMBERSHIP

• Have a heart for hospitality, embrace, appreciate, promote, and elevate the warmth and culture of Grasslands Club.
• Be visible and engaged with membership throughout the F&B outlets and during events at the Club.
• Welcome, encourage, and engage in regular feedback from members.
• Be responsive to members' requests for menu selections, event planning, etc., and strive to find creative ways to accommodate reasonable requests. Grasslands Club prides itself on having a "say yes" culture.
• Create a menu that the membership has a hard time choosing from with regular innovative features and specials.

FINANCIAL

• Clearly understand the metrics for the successful attainment of financial goals and objectives in F&B operations and consistently review these expectations with their direct reports to ensure understanding and 'buy-in'.
• Consistently monitor payroll and labor resource allocations to ensure they are in line with financial forecasting and goals. Produce variance reports for monthly financial statements.
• Ensure effective and efficient staffing schedules for all facilities and functions while balancing financial objectives with member satisfaction goals.
• Embrace the use of systems and technology to assist in the management of the kitchen and the financial performance of the operation.
• Prepare necessary data for applicable parts of the budget; project annual food, labor, and other costs and monitor actual financial results; take corrective action as necessary to help ensure that financial goals are met.
• Review and approve product purchase specifications and maintain excellent vendor relationships.

INITIAL PRIORITIES OF NEW EXECUTIVE CHEF

• Build relationships with the team. Listen, observe, and seek to understand. This includes building a strong foundation of relationships with the executive team, front-of-house leaders, and all members of their team.
• Treat others with respect, listen, show humility, and promote a positive, fair, and professional work environment.
• Clearly take a "lead role" in the team building of the Front and Back of House relationship. The EC is expected to communicate, educate, and be present with dining and catering teams.
• This is a "hands-on" working Executive Chef, while administrative must be prioritized, the EC is a key part of the delivery of the culinary product of the membership.
• Enjoy interaction with the membership, highlighted by engagement of feedback, and make appropriate adjustments and adaptations based on sound data and careful thought.
• Innovation and trends in lifestyle dining habits are a must. EC must be able to balance both classic tastes with today's emerging wellness and clean food movements.
• Evaluate current operations and set appropriate and necessary standards of operation, processes, execution, and delivery within the culinary operation, taking ownership for the entire experience, while working closely and positively with the front-of-house team.
• Evaluate and continue to develop, train, and mentor the culinary team. The Grasslands Club EC is expected to create disciples and populate the local area culinary industry as a key influencer of the market.

CANDIDATE QUALIFICATIONS:

• Has five years' experience in an Executive Sous Chef or Executive Chef role in a private club or luxury brand.
• 10 years of relevant experience; or any equivalent combination of experience and training that provides the required knowledge, skills, and abilities.

EDUCATIONAL AND CERTIFICATION QUALIFICATIONS:

• Has achieved or is interested in additional industry Certified Executive Chef (CEC) certification through the American Culinary Federation (ACF) or Pro Chef II certification through the Culinary Institute of America.
• Having a degree in Culinary Arts and/or other Hospitality Management focus is a plus.
• Food safety certification.

SALARY AND BENEFITS: The salary is open and commensurate with qualifications and experience. The club offers an excellent bonus and benefits package.