Executive Chef

About the role

The Executive Chef leads all kitchen operations at River Creek Club, ensuring high-quality, creative, and cost-effective culinary experiences that align with Invited’s standards. This role involves menu planning, food preparation oversight, ingredient procurement, and kitchen staff management. The Executive Chef ensures a safe, sanitary, and profitable kitchen environment while collaborating with other departments to deliver exceptional dining experiences.

Responsibilities

• Plan meals and create menus based on guest preferences, marketing conditions, and event needs.
• Assign prices to menu 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 for accurate analysis.
• Communicate and distribute menu information to staff for seamless execution.
• Ensure menus are prominently displayed or distributed to kitchen staff for clarity and consistency.
• Direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards; regularly taste and check food.
• Oversee food production during high and low-volume periods to ensure smooth kitchen operations.
• Manage procurement of food supplies and kitchen equipment, ensuring quality and accurate inventory.
• Control food and labor costs, adhering to budgetary guidelines.
• Participate in inventory management with the Director of Food & Beverage, ensuring valid counts and proper pricing.
• Ensure kitchen profitability by assigning appropriate prices and managing cost accounts.
• Schedule, supervise, and manage payroll for back-of-house employees, adjusting hours and responsibilities as needed.
• Recruit, interview, hire, and train kitchen personnel, fostering career advancement opportunities.
• Implement and enforce company policies, including workplace safety and substance abuse policies.
• Engage with members through daily table visits, soliciting feedback, and promoting the Club.
• Collaborate with the F&B Director and Event Sales Director on banquet and event planning.
• Ensure compliance with health, safety, and licensing regulations in all kitchen operations.
• Analyze workplace practices and implement policies to maintain a safe work environment.
• Maintain accurate payroll records and manage the Aloha Point of Sale system for tracking transactions.

Requirements

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

Preferred Qualifications

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

Benefits

Full-time team members have access to a comprehensive benefits package, including:

• 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 (part-time team members receive time off as required by applicable law).

For full details, visit www.invitedbenefits.com.