Job Overview
Employment Type
Full-time
Part-time
Compensation
Type:
Salary
Rate:
Range $66,400.00 - $91,400.00
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision
Life insurance
short-term disability
long-term disability
401(k) retirement plan
Paid Time Off
Job Description
Invited is a leading company in the hospitality and service industry, with a rich history dating back to 1957. As the largest owner and operator of private clubs nationwide, Invited manages over 130 country clubs, city clubs, and athletic clubs, offering a diverse range of first-class amenities including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, and fitness centers. With a workforce of more than 17,000 employees, Invited is committed to building relationships and enriching the lives of its members, guests, and team members alike. The company fosters an inclusive and dynamic environment where people's contributions... 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
- Strong leadership and management skills
- Ability to manage food and labor costs effectively
- Knowledge of health, safety, and sanitation regulations
- Excellent communication and interpersonal skills
- Ability to recruit, train, and develop kitchen staff
Job Qualifications
- High school diploma or equivalent
- Minimum of 3 years as an Executive Chef with proven expertise in kitchen supervision, cost control, quality assurance, and sanitation
- Valid county food handler's and ServeSafe permits
- College degree in Culinary Arts or related field preferred
- Additional culinary certifications advantageous
- In-depth knowledge of kitchen operations, food cost budgeting, and department management
Job Duties
- Plan meals and create menus based on guest preferences, marketing conditions, and event needs
- Assign prices to items in collaboration with the Food & Beverage Director and General Manager
- Complete detailed menu engineering worksheets using the food and beverage point-of-sale system for accurate analysis
- Effectively communicate and distribute relevant information to employee partners for seamless menu execution
- Ensure menus are prominently displayed or distributed to ensure clarity and consistency in production
- Direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards
- Regularly taste and check food for consistency
- Manage food production during high and low-volume periods to ensure smooth kitchen operations
- Oversee procurement of food supplies and kitchen equipment, ensuring quality and accurate inventory management
- Manage food and labor costs to adhere to budgetary guidelines
- Participate in inventory management with the Director of Food & Beverage
- Ensure profitability by assigning appropriate prices and managing cost accounts
- Schedule, supervise, and manage payroll for back-of-house employees
- Recruit, interview, hire, and train kitchen personnel
- Implement and enforce company policies including discipline, workplace safety, and substance abuse
- Engage with members through daily table visits and solicit feedback
- Collaborate with Food & Beverage Director and Event Sales Director on banquet and event planning
- Ensure compliance with health, safety, and licensing regulations
- Analyze workplace practices and implement policies for a safe work environment
- Maintain accurate payroll records and manage the Aloha Point of Sale system for kitchen transactions
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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