Executive Search: Executive Chef, Delray Dunes Golf & Country ClubOctober 5, 2026
Careers, Michael Leemhuis, Executive Chef, Michael Gregory, Placement, Leadership, Executive Search
Executive Chef
Delray Dunes Golf & Country Club
Boynton Beach, FloridaCLUB OVERVIEW
Founded in 1969, Delray Dunes Golf & Country Club (“Delray Dunes” or the “Club”) is a private golf and country club community in Boynton Beach, Florida. The Club is known for its strong sense of community, multigenerational membership, and commitment to providing a high-quality golf, dining, social, and recreational experience.
Delray Dunes is anchored by Pete Dye’s first golf course in Florida, an 18-hole design that has been central to the Club since its founding. The golf experience is complemented by tennis, fitness, dining, social, family, and event offerings, all located minutes from downtown Delray Beach and the Atlantic Ocean.
Today, Delray Dunes remains defined by its close-knit community, longstanding friendships, and service-focused culture. The Club is seeking an Executive Chef to build on this foundation through culinary excellence, strong team leadership, disciplined operations, and an active presence with the membership.
POSITION SUMMARY:
The Executive Chef is the Club’s culinary leader and is responsible for the vision, operation, financial performance, quality, and consistency of all culinary outlets and food-production areas. This role provides strategic and direct leadership across à la carte dining, private functions, Club events, catering, employee dining, and other food-service operations.
The Executive Chef will develop and execute a distinctive culinary program that reflects Delray Dunes’ identity and enhances the member experience. A key priority will be providing fresh, seasonal, locally inspired, and consistently prepared menu offerings, including thoughtful healthy and organic options, across several distinct menus that change weekly or monthly.
The successful candidate will be an experienced Executive Chef who combines culinary creativity with disciplined execution, maintaining or enhancing quality while effectively managing food, labor, supply, and other operating costs. This individual will also be an accomplished team builder who develops culinary talent, establishes accountability, fosters continuous learning, and is comfortable maintaining a visible and engaging presence with members.
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