Executive Chef, Lahontan Golf Club – Truckee, CA

About the Club: Lahontan Golf Club is an exclusive luxury lifestyle community located in the breathtaking Martis Valley of Truckee, California, where refined mountain living meets exceptional private club hospitality. Surrounded by the natural beauty of the Sierra Nevada, Lahontan offers a distinctive blend of understated elegance, outdoor adventure, and a deeply connected member culture.

Set against a backdrop of expansive alpine meadows, forested ridgelines, and sweeping mountain vistas, the community reflects a thoughtful balance between sophisticated design and its remarkable natural environment. At the heart of Lahontan is a commitment to delivering elevated experiences, from championship golf on the Tom Weiskopf-designed course to highly personalized service and dynamic food and beverage offerings that serve as a central gathering point for members and their families.

Lahontan attracts a discerning membership seeking authenticity, quality, and meaningful connection. The Club’s culture values excellence without pretense, fostering a welcoming yet refined atmosphere that defines the Lahontan lifestyle. With the opening of a new Lodge and continued investment in member amenities, the club is entering an exciting period of evolution and growth, presenting a rare opportunity for a visionary culinary leader to shape the next chapter of its identity.

Lahontan offers the chance to make a lasting impact within a forward-thinking private club environment where innovation, collaboration, and elevated standards are deeply valued.

Chef Position Specific: The Executive Chef at Lahontan Golf Club is responsible for all food production including a la carte, banquets, and other outlets. He or she develops menus, food purchase specifications, and recipes; trains, mentors, and supervises production staff; monitors and manages food and labor costs for the department; and maintains the highest professional food quality and sanitation standards. The next Executive Chef will have the opportunity to activate experiences within a highly anticipated remodel of the Lahontan Lodge building with expanded kitchen space and best-in-class equipment.

As the face of culinary operations, the Executive Chef must be equally comfortable engaging in the kitchen and the Lodge, interacting with a wide range of members, guests, and staff. The Executive Chef will understand member dining preferences and continue to develop the culinary program and offerings to meet and/or exceed member expectations. Serving as a positive catalyst for the Club’s culinary program, the Chef is driven by pride and plays a vital role in shaping memorable dining experiences and is an integral contributor to the overall success of the Club’s operations.

NOTE FROM THE DIRECTOR OF FOOD, BEVERAGE AND HOSPITALITY

Living and working in the Lake Tahoe area is all about the summer and ski season. The ramp up and down can be incredibly challenging in a seasonal resort town. The summer at Lahontan is where everyone gives 120% effort; balance comes in the off-season.

“The culture of Lahontan is on a first-name basis (when appropriate) with members. We strive to reflect our mission of casual mountain elegance every day where each moment is as important as the next. With the new clubhouse comes elevated expectations. It is crucial that we provide the members with the experiences they expect given their financial investment in the future of Lahontan. This is not avant garde cuisine; it is solid, fundamentally well-intentioned food served consistently day to day. If something is not great, it reflects the entire team, and we will not be less than great.”

Candidate Qualifications:

• Demonstrated leadership ability to develop and maintain a consistent, elevated culinary program within the new Lodge and across all club dining operations.
• Exhibits a calm, professional presence with a pragmatic yet creative mindset. Comfortable challenging the status quo while making thoughtful, informed decisions and adapting quickly when adjustments are needed.
• Possesses strong culinary fundamentals and cooks with purpose. Passionate about food, knowledgeable of current culinary trends and products, and capable of delivering creative cuisine across multiple dining styles—from casual to contemporary.
• Serves as a strategic and operational partner to management and team members, fostering clear communication,collaborative problem-solving, strong internal relationships, and a high-performance culture aligned with club objectives.
• Highly engaged in financial stewardship, including budgeting, labor modeling by position, capital planning for kitchen operations, and ongoing operational expense management. Accountable for fiscal performance alongside culinary excellence.
• Maintains strong visibility and engagement with membership, including presence at golf tournaments, club events, and in the dining room whenever possible.
• Actively participates in committee meetings and leadership discussions, contributing to Food & Beverage strategy while ensuring alignment with member expectations and club vision.
• Demonstrate flexibility, adaptability, and cultural alignment with the club environment. Thrives in a dynamic setting that requires balancing diverse member expectations and delivering exceptional experiences across all food and beverage offerings.

Initial Focus:

1. Lead Culinary Strategy for the New Clubhouse Opening – Play a central leadership role in the successful launch of the new Clubhouse, shaping the culinary vision and operational framework from the ground up. Provide strategic oversight of workflow optimization and system implementation to ensure operational excellence from day one.
2. Establish a High-Performance Culinary Culture – Build and inspire a culture defined by accountability,collaboration, and continuous improvement. Recruit and develop a best-in-class culinary team, positioning yourself as a visible leader, mentor, and educator committed to professional growth, talent development,and long-term team stability.
3. Drive Financial Performance with Strategic Discipline – Partner with leadership to align culinary operations with the FY2026 financial plan. Implement thoughtful cost management strategies, labor optimization, and procurement practices that balance fiscal responsibility with elevated culinary standards and member expectations.
4. Define and Elevate Culinary Standards – Create and implement clear operating philosophies, service standards, and training frameworks that elevate consistency, quality, and innovation. Establish Lahontan as a recognized leader in private club dining through a refined, member-focused culinary experience.

 Additional Information:

• Annual food sales $875,000; Total F&B Sales $1.6 MM.
• The Club currently has a 62% food cost with the desired food cost at 52% and a sales mix of 95%, A La Carte and 5% Banquet.
• There are twelve (12) culinary employees and four (4)stewards supported by a $725,000 labor budget.
• There are two (2) Sous Chefs, (an Executive Sous Chef and one Sous Chef) The Chef does the purchasing.
• The Club has two (2) Kitchens (Camp Lahontan & The Lodge). Management rates the condition as a 5 out of 5. The current clubhouse (The Lodge) is currently being renovated with an expected opening date of June 1st. $13M investment.
• The Club has one (1) 8,000 sq. ft. Clubhouse with 425members whose average age is 65.
• The Club operates for twelve (12) months (5.5 month golf season). The busy months are May – October. The Club operates Weekends only during off-season.
• The Executive Chef reports to the Director of Food,Beverage and Hospitality and works closely with the Golf Professionals, Locker Room Captain and the Camp(recreation) Director.
• The previous Chef was with the Club for 2.5 years.

About – The Lahontan Cutthroat Trout
‘Long ago, the now rare Lahontan Cutthroat Trout migrated its way up the Columbia River system and established residence in Lake Lahontan, the giant prehistoric inland sea that covered areas of Northern California and Nevada. At that time, they were one of only two species of trout found east of the Sierra Mountain Range. Associated with Sierra waters ever since, the one-time massive Lahontan Trout (largest recorded size is 41 pounds) is distinguished by its coppery red head and red, orange, or yellow slash marks under each jaw. Once on the brink of extinction, this ancient species can still be found in Pyramid Lake, Independence Lake, and in secluded inland streams’.

A La Carte Dining

• Lahontan Lodge – Upscale a la carte dining with 200 seats, serving breakfast and lunch seven days per week and dinner 5 nights per week.
• Camp Lahontan Snack Bar – Quick Service with 30 patio seats and 50 poolside seats, serving lunch and dinner seven days per week.
• The Turn Snack Shack – Quick Service catering to golfers on the course along with seating for up to 20 people.
  
• Private Parties – The Club has one (1) private room seating from 12 to 36. The largest sit-down event the Club can accommodate is 60 members/guests.

The Club offers a generous base salary, performance bonus and benefits package including a 401k plan, 100% paid health with dependent coverage, life & dental insurance, ACF Dues and Conference and dining allowance. A (CEC) is preferred. Relocation is available. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged).