Jay Shutts, Executive Chef, Squire Creek Country Club
For chefs, the kitchen can be heaven or hell—often in the same shift.
Like many in this industry, I have put in years grinding through the chaos: late nights, broken communication, staff turnover, and leadership that talked about passion but rarely practiced it. The work was always hard—and I never minded. But the ‘why’ behind it sometimes got lost in the noise.
Then something changed: I found the right club. More accurately, I found a club that fits me. It is not just about the job. It’s about the culture.
Working as a professional chef in a private club can be one of the best roles in the industry, but it all hinges on the environment. It is not about how expensive the wine list is or how glossy the dining room looks. It is about working with likeminded professionals, across all departments, who are invested in growth, in collaboration, and in the pursuit of true hospitality.
In my current role, success is part of daily conversation. But so is failure. We openly discuss what did not work, where we struggled, and how we can improve—not to assign blame, but to sharpen our craft. That level of trust and communication is rare. And when it exists, it is transformational.
Cooks Who Actually Want to Cook
For the first time in a long time, I am surrounded by a team that is fired up about food: Young cooks who come in early because they are excited to learn. Line leads who take pride in every plate. A front-of-house team that collaborates instead of competes. That kind of alignment does not happen by accident. It is built on mutual respect and shared standards.
We are not just producing menus; we are creating food that we believe in. We are not simply chasing accolades. Rather. we are building something sustainable, something real.
A Career, Not Just a Job
I have worked in a lot of places. Some paid well. Some had a good crew. A few even had flashes of real excellence. But working with a team that values craft over power, that seeks mastery without ego—this is different.
This is where the work feels like it matters again.
So if you are a chef out there still pushing through 70-hour weeks, wondering if it ever gets better, I will tell you this: Find your club. Find the place that fits you. When you do, everything changes.
