Executive Chef

About the role

The Executive Chef is responsible for leading all Kitchen operations, ensuring the delivery of high-quality, creative, and cost-effective culinary experiences that align with Invited’s standards. This role involves planning diverse menus, overseeing food preparation, and managing the procurement of ingredients and kitchen equipment.

Responsibilities

• Plan meals and create menus based on guest preferences, marketing conditions, and event needs.
• Assign prices to items in collaboration with the F&B Director and General Manager.
• Complete detailed menu engineering worksheets using the food and beverage point-of-sale system to ensure accurate analysis of menu items.
• Effectively communicate and distribute relevant information to employee partners for seamless menu execution.
• Ensure menus are prominently displayed in the kitchen or distributed directly to each Chef and Cook to guarantee clarity and consistency in production.
• Direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards.
• Regularly taste and check food for consistency.
• Oversee the procurement of food supplies and kitchen equipment, ensuring quality and accurate inventory management.
• Manage food and labor costs, ensuring adherence to budgetary guidelines.
• Schedule, supervise, and manage payroll for back-of-house employees, adjusting work hours and responsibilities as needed.
• Recruit, interview, hire, and train kitchen personnel, fostering career advancement and promotion opportunities.
• Implement and supervise adherence to company policies, including employee discipline, workplace safety, and substance abuse policies.
• Engage with members by making daily table visits, soliciting feedback, and promoting the Club within the community.
• Work closely with the F&B Director and Event Sales Director on banquet and event planning, including cooking and serving arrangements.
• Ensure compliance with health, safety, and licensing regulations in all kitchen operations.

Requirements

• High school diploma or equivalent.
• A minimum of 3 years as an Executive Chef, with proven expertise in supervising kitchen staff, managing cost controls, ensuring product quality, and maintaining sanitation standards.
• Valid county food handler’s and ServeSafe permit.

Qualifications

• A college degree in Culinary Arts or a related field.
• Additional culinary certifications are advantageous.
• In-depth knowledge of kitchen operations, food cost budgeting, and effective management of kitchen departments.

Benefits

• Medical, dental, and vision coverage.
• Life insurance.
• Short-term and long-term disability insurance.
• 401(k) retirement savings plan.
• Generous paid time off and leave programs.