Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision
Life insurance
short-term disability
long-term disability
401(k)
Paid Time Off
Job Description
Invited is a leading company in the hospitality and service industry, operating as the largest owner and operator of private clubs nationwide with over 130 country clubs, city clubs, and athletic clubs. Established in 1957, Invited has built a strong reputation by focusing on building relationships and enhancing the lives of its members, guests, and more than 17,000 employees. The company’s clubs offer top-tier amenities such as championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, and fitness centers, making it a sought-after employer in the private club sector.
The role of Executive Chef at Brier ... Show More
The role of Executive Chef at Brier ... Show More
Job Requirements
- High school diploma or equivalent
- minimum of 3 years experience as an executive chef
- valid county food handler's and ServeSafe permit
- ability to manage kitchen teams and operations
- strong knowledge of health, safety, and licensing regulations
- proficiency in menu planning and cost control
- excellent leadership and communication skills
Job Qualifications
- High school diploma or equivalent
- 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
- college degree in culinary arts or a related field preferred
- additional culinary certifications advantageous
- 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
- communicate and distribute relevant information to employee partners for seamless menu execution
- ensure menus are prominently displayed in the kitchen
- direct overall cooking to meet quality standards
- regularly taste and check food for consistency
- manage food production during varied volume periods
- oversee procurement of food supplies and kitchen equipment
- manage food and labor costs within budget guidelines
- participate in inventory management ensuring valid counts and proper pricing
- schedule, supervise, and manage payroll for back-of-house staff
- recruit, interview, hire, and train kitchen personnel
- implement and enforce company policies including employee discipline and workplace safety
- engage with members daily to solicit feedback and promote the club
- collaborate with F&B and event sales directors on banquet and event planning
- ensure compliance with health, safety, and licensing regulations
- analyze workplace practices to maintain a safe work environment
- maintain accurate payroll records and manage the point-of-sale system for kitchen transactions
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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