Job Details

Job Location: Hope Valley Country Club - Durham, NC 27707

Position Type: Full-Time (More than 30 hours a week)

Salary Range: $90,000.00 - $95,000.00 Salary/year

Hope Valley Country Club is seeking an exceptional Executive Chef to lead the culinary operation at one of North Carolina's premier private country clubs. Now in its Centennial year, this historical club is seeking a dynamic and engaging professional to provide exceptional leadership and elevate the dining experience. The Executive Chef serves as the primary face and ambassador of Hope Valley Country Club’s culinary program. This position is a highly visible, relationship-driven leader with a passion for hospitality and a proven record of success in a premier private club environment. Through exceptional service, authentic member engagement, and strong leadership, this individual will foster a welcoming culture while preserving the traditions that have defined Hope Valley Country Club for nearly a century.

The Executive Chef will play an imperative role in assisting the club through its comprehensive 2027 Donald Ross Golf Course Restoration. Although the course will be closed for approximately ten months, clubhouse and dining operations remain open and the focal point of member engagement.

Hope Valley Country Club Overview

Hope Valley Country Club is a 1926 18-hole, member-owned, Donald Ross course located in Durham, NC. It has played host to numerous championships including the 1945 Durham Open; a PGA TOUR stop that was Byron Nelson’s 4th consecutive victory on his way to his record 11 straight. Other notable tournaments include the North Carolina Amateur, Carolinas Junior Championship, the Carolinas Junior Girls Championship and the nationally recognized Hope Valley Junior Invitational. Today Hope Valley has a robust social calendar and dining culture. The club continues to reinvest in the member experience. Recent investments include a complete recent renovation of the Dover Dining Room and Bar, and updates to racquets and golf facilities.

Hope Valley Country Club by the Numbers:

• Total Revenue: $7.9M
• Total Members: 706
• Total Number of Holes: 18
• Racquets Sports: 7 Har Tru Clay Courts, 1 Hard Court, 3 Pickleball Courts
• Pools: 1 Jr. Olympic Pool, 1 zero entry pool
• Formal Dining Room/Bar: 60 seats
• Casual Bar: 30 seats
• Family Dining Room: 60 Seats
• Other Outlets: Poolside Cabana, Turn window, Mobile Ordering
• Total F&B Revenue: $1.9M
• ALC Revenue: $1.1M

REPORTS TO: Food & Beverage Director

SUPERVISES: Executive Sous Chef, Line cooks, Dishwashers

CLASSIFICATION: Exempt

REQUIREMENTS

• Three - Five years of progressive work experience as an Executive Chef or equivalent work experience as a Sous Chef in private clubs, resorts, or high-volume hotels.
• Flexible schedule, including weekends and holidays.
• Comprehensive knowledge of Food Safety guidelines
• Understanding budget, inventory, and labor management.
• Ability to properly develop and cost out menus.

CORE COMPETENCIES

• Excellent leadership, problem-solving, communication, and organizational skills.
• Possesses a deep understanding of the expectations associated with leading a premier A la Carte and Banquet operation and a proven ability to deliver experiences that reflect the highest standards of excellence.
• Proficiency in Excel, Word, club point of sales systems and golf operational software.
• Demonstrates strong financial acumen, including expertise in budgeting, forecasting, capital planning, and long-term fiscal stewardship.
• Proven ability to lead a golf operation through a significant golf course renovation or comparable transformational project.

JOB RESPONSIBILITIES

• Possesses a leadership style that aligns with Hope Valley Country Club’s culture and values, fostering authentic and meaningful relationships with members, staff, and guests.
• Delivers exceptional member experiences.
• Maintains a visible, engaging, and approachable presence throughout the Club, through genuine interaction and active involvement.
• Actively engages regularly with members to generate program enthusiasm.
• Inspires, develops, and empowers team members while fostering a culture of accountability, professional growth, and shared success.
• Partners with the Food & Beverage Director, AGM, Catering Sales, and Member Services to deliver exceptional member dining and event experiences.
• Exhibits the highest standards of professionalism, integrity, and work ethic, thriving in a dynamic, high-touch environment while maintaining a positive and approachable demeanor.
• Communicates with confidence, diplomacy, and professionalism while maintaining a highly visible presence that inspires trust, confidence, and engagement throughout the membership.
• Manage and maintain the Club’s dining menus and food inventory.
• Attend club management staff meetings.
• Learn and work following Bobby Jones Links’ Core Purpose, Core Values, and 17 Service Standards.
• Abide by the employment rules in the Bobby Jones Links Associate Handbook.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

Long periods of standing and stooping. Occasionally exposed to wet and humid conditions, extreme cold, and extreme heat. Capable of meeting and fulfilling the physical requirements while effectively working in an environment typical for this position. Frequent lifting (up to 50 pounds), bending, climbing, stooping, and pulling.

CLUB MANAGEMENT

Hope Valley Country Club partners with Bobby Jones Links, one of the nation's leading private club management companies, to support club operations. The Head Golf Professional will be a member of the Hope Valley leadership team while benefiting from the professional development, operational resources, and industry best practices provided through Bobby Jones Links.

OUR CORE PURPOSE

Our core purpose is to make a difference

OUR CORE VALUES

• Make People Happy
• Do What You Say
• Strive For Excellence
• Be Driven
• Grow Every Day

Qualifications

Required Skills

• Safe Food Handling Certification
• Proficiency in Excel, Word, and club point of sales systems.
• Excellent knowledge of Back of House systems, ordering and inventory.
• Communication and leadership skills.

Physical Demands & Work Environment Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is frequently required to: Walk, sit, stand for long periods of time, bend, use hands to finger, handle, or feel; and talk or hear, stoop, kneel, crouch, close vision, distance vision, peripheral vision depth perception and ability to adjust focus. Lift up to 25 lbs. regularly; up to 50 lbs. occasionally and to lift overhead and push/pull, move lighter objects. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Indoor conditions that may be warm. Work near: grill and fryer. Noise level in the work environment is frequently loud.