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Interlachen Country Club | Winter Park, Florida
Executive Chef 

About the Club
Founded in 1983, Interlachen Country Club is located in beautiful and charming Winter Park, Florida, an arts- and culture-filled city near Orlando that’s a natures lover’s destination with 70 parks that are home to various events, festivals, and celebrations. The Club’s mission is to create value by consistently providing their members and guests with the highest quality recreation, dining, and social experiences in a friendly, intimate, and exclusive private club setting. Consistently named one of the finest Clubs in the state, the Interlachen name is reflective of the beautiful lakes surrounding it. The Club is proud to be a certified Audubon Cooperative Sanctuary for their commitment to the enhancement of nature as well as a Platinum Club of America.

Interlachen Country Club offers members premier facilities, a 30,000 square foot Clubhouse, unparalleled lake views, 18-hole Joe Lee designed golf course, resort style pool, fitness center, 10 Har-Tru courts, pickleball, bocce, delicious cuisine, family and children’s programming, and exceptional service. Truly a sanctuary in the city.

Gross revenue exceeds $15 million with Food & Beverage accounting for $3.2 million (24% generated from private event sales). There are total of 816 memberships today. There are three kitchens throughout the Club and menus range from traditional offerings to current trends. The Club is open year-round for lunch and dinner six days per week. Plans for 2023 Capital Project include Fazio redesign of the Golf Course as well as facilities improvement of the locker room, men’s grill, mixed grill, pro shop and teaching facility. These renovations will total in excess of $25 million.

About the Position
The Club is seeking a skilled and talented Executive Chef who will report to the Assistant General Manager and be responsible for the day-to-day operation of all culinary production at each dining outlet and for all special club and private events. The Executive Chef will work with the General Manager/COO and Assistant General Manager on the annual budget formulation and monitor, manage, and effect financial performance within the department. The Executive Chef recruits, supervises, trains, and develops all culinary staff, as well as oversees related staff scheduling. The Executive Chef is responsible for all menu development, recipes, recipe masters, and is ultimately responsible for all food and ingredient purchasing, as well as overseeing food production. Also critical is maintaining excellence in food quality, consistency, and variety in accordance with the needs and desires of the membership, and with the highest standards of kitchen cleanliness and sanitation.

About the Ideal Candidate
The ideal candidate will be a seasoned Executive Chef experienced in leading well-regarded, multi-outlet and high-volume private club culinary operations. He/she will have a professional career “track record” of achievement and leadership with relative employment stability. The successful candidate will have the ability to expertly present a range of styles/cuisines and an in-depth knowledge of culinary and industry trends. He/she should demonstrate creativity and enthusiasm with menu development and membership culinary programs; has the ability to understand and shape dining programming that exceeds the expectations of the membership. The chosen candidate will have equal strength in banquet and a la carte production with multi-outlet experience as well as high quality large-scale events. He/she should be organized, safe, a team builder as well as an excellent communicator with the ability to accept and reflect on constructive criticism with sensitivity dealing with members, staff and guests. A formal culinary education is expected.

Apply for This Position
Interested candidates should complete the online candidate profile form and submit a compelling cover letter and resume for consideration to DENEHY Club Thinking Partners at If you have any questions or to recommend a candidate, please contact CTP Senior Consultant, Dan Denehy at 203.319.8228 or by email