ABOUT THE ROLE

The Executive Chef will bring the Amara experience to life by defining and leading the culinary vision of the Club while creating dining experiences that reflect exceptional quality, creativity, consistency, and thoughtful hospitality.

As Amara's culinary leader, you will have the opportunity to shape our culinary identity from the beginning - developing menus, establishing standards, building relationships with our membership, creating a strong culinary culture, and laying the operational foundation for a program designed to grow alongside the Club.

This is a highly hands-on leadership opportunity for a chef who is equally energized by creating exceptional food today and building an exceptional culinary program for tomorrow.

THE OPPORTUNITY AHEAD

Amara is being intentionally developed in phases, and our culinary program will grow with it.

During Amara's initial phase, culinary operations will be executed from a purpose-built mobile kitchen environment, requiring an Executive Chef who is comfortable remaining close to the craft, working creatively within a focused operation, and personally helping establish the standards, systems, menus, and culture that will define Amara Culinary.

As the Club develops, the culinary program is expected to expand into multiple dining experiences and additional Club amenities, creating an opportunity for the Executive Chef to evolve the team, infrastructure, menus, systems, and culinary vision alongside it.

For the right culinary leader, this is a rare opportunity: not simply to inherit an established kitchen, but to help build the culinary identity of a new private Club from its earliest days.

QUALIFICATIONS

• Eight (8) or more years of progressive culinary experience, including significant Executive Chef, Executive Sous Chef, Chef de Cuisine, or comparable senior culinary leadership experience within a private club, luxury resort, fine dining restaurant, luxury hotel, or similarly high-touch hospitality environment.
• Culinary degree, formal apprenticeship, or equivalent professional culinary training preferred.
• Demonstrated success developing and leading sophisticated culinary programs across multiple dining experiences, including à la carte dining, private dining, banquets and special events, seasonal programming, and personalized culinary requests.
• Exceptional culinary knowledge and technical proficiency with demonstrated ability to establish standards for menu development, recipe execution, food quality, flavor, presentation, production, and kitchen operations.
• Proven success recruiting, leading, coaching, and developing culinary professionals and building leadership depth, accountability, consistency, and a positive kitchen culture.
• Strong financial and operational acumen with demonstrated experience developing and managing budgets, food and labor costs, purchasing, inventory controls, vendor relationships, product specifications, equipment planning, and capital needs.
• Demonstrated ability to develop menus and culinary experiences that balance creativity and innovation with member preferences, consistency, dietary considerations, seasonality, and operational feasibility.
• Comprehensive knowledge of food safety, sanitation, allergen management, health department requirements, workplace safety, and other regulatory standards applicable to culinary operations.
• Exceptional communication, relationship-building, and collaboration skills with the ability to work effectively with members, Club leadership, Front of House teams, culinary professionals, vendors, and other departments.
• Strong organizational, decision-making, and problem-solving skills with the ability to lead calmly and effectively through high-volume service, special events, changing priorities, and unexpected operational challenges.
• Demonstrated professionalism and discretion with the judgment required to work within a highly private, relationship-driven Club environment.
• ServSafe Manager Certification, or the ability to obtain and maintain required food safety certifications in accordance with state and local regulations.
• Proficiency with culinary management, purchasing, inventory, scheduling, point-of-sale, Microsoft Office, and other hospitality technology, with the ability to learn systems utilized by the Club.
• Availability to work evenings, weekends, holidays, and varied or extended schedules as Club operations require.

BENEFITS OF BEING AMARA

At Amara, we curate belonging before we ask for performance and then we develop performance worthy of the setting, the team, and the members we serve. We've designed our team member experience with the same care and intentionality that our members will receive.

Joining us comes with meaningful onboarding, training, leadership support, and our commitment to an environment where people feel welcomed, prepared, respected, and proud to contribute.

You'll also gain access to other team member benefits like medical, dental, vision, paid time off, and so much more!