Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $76,400.00 - $105,300.00
Work Schedule
Standard Hours
Flexible
Benefits
Medical insurance
Dental Insurance
vision coverage
Life insurance
short-term disability
long-term disability
401(k) retirement plan
Generous Paid Time Off
Job Description
Invited is a leading company within the hospitality and service industry, specializing in the ownership and operation of private clubs across the United States. Established in 1957, Invited has developed a strong reputation for fostering exceptional relationships and enriching the lives of its members, guests, and more than 17,000 employees. Known as the largest owner and operator of private clubs nationwide, Invited manages over 130 prestigious country clubs, city clubs, and athletic clubs. These clubs offer an array of first-class amenities including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, and comprehensive fitness centers, providing unmatched... Show More
Job Requirements
- High school diploma or equivalent
- minimum of 3 years experience as an Executive Chef
- valid county food handler's permit
- valid ServeSafe permit
Job Qualifications
- 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
- a college degree in Culinary Arts or a related field preferred
- additional culinary certifications
- in-depth knowledge of kitchen operations, food cost budgeting, and effective management of kitchen departments
Job Duties
- 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
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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