Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $125,000.00 - $135,000.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
short-term disability insurance
long-term disability insurance
401(k) retirement savings 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. Renowned as the largest owner and operator of private clubs nationwide, Invited proudly manages over 130 country clubs, city clubs, and athletic clubs. Their venues offer world-class amenities including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, and fitness centers, creating unparalleled experiences for their members and guests. As an employer, Invited values its people and fosters a collaborative and inclusive environment where employees are empowered to contribute meaningfully to the success of the business. With a... 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
- 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 are 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 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
- responsible for food production, particularly during high and low-volume periods, ensuring smooth operations in all kitchens
- 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
- participate in inventory management with the Director of Food & Beverage, ensuring valid counts and proper pricing
- ensure the profitability of kitchen operations by assigning appropriate prices to food items and managing cost accounts
- 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
- analyze workplace practices and implement policies to ensure a safe work environment for all employees
- maintain accurate payroll records and ensure proper management of the Aloha Point of Sale system for tracking kitchen transactions
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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