Job Overview
Employment Type
Full-time
Part-time
Compensation
Type:
Salary
Rate:
Range $72,600.00 - $100,100.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Medical insurance
Dental Insurance
vision coverage
Life insurance
short-term disability insurance
long-term disability insurance
401(k) retirement savings plan
Paid Time Off
Job Description
Invited is a prominent leader in the hospitality and service industry, operating since 1957 with a strong focus on building meaningful relationships and enriching the lives of its members, guests, and workforce. With more than 17,000 employees, Invited stands as the largest owner and operator of private clubs across the United States, managing a diverse portfolio of 130 country clubs, city clubs, and athletic clubs. These clubs offer an array of premium amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and more, making Invited a respected and sought-after name in private club... Show More
Job Requirements
- High school diploma or equivalent
- a minimum of 3 years as an Executive Chef with supervisory experience
- valid county food handler's permit
- valid ServeSafe permit
- preferred college degree in Culinary Arts or related field
- possession of additional culinary certifications
- strong knowledge of kitchen operations and budgeting
- ability to manage kitchen teams and finances effectively.
Job Qualifications
- High school diploma or equivalent
- minimum of 3 years experience as an Executive Chef overseeing kitchen staff and managing cost controls
- valid county food handler's and ServeSafe permit
- preferred college degree in Culinary Arts or related field
- additional culinary certifications advantageous
- in-depth knowledge of kitchen operations, food cost budgeting, and kitchen 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 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 for clarity and consistency
- direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards
- regularly taste and check food for consistency
- responsible for food production during varying volume periods
- oversee procurement of food supplies and kitchen equipment, ensuring quality and inventory management
- manage food and labor costs, ensuring adherence to budgetary guidelines
- participate in inventory management with the Director of Food & Beverage
- ensure profitability by managing prices and cost accounts
- schedule, supervise, and manage payroll for back-of-house employees
- recruit, interview, hire, and train kitchen personnel
- implement and supervise company policies including employee discipline and workplace safety
- engage with members through daily table visits and feedback solicitation
- collaborate on banquet and event planning with relevant departments
- ensure compliance with health, safety, and licensing regulations
- analyze workplace practices to ensure a safe work environment
- maintain accurate payroll records and manage the Aloha Point of Sale system.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
Post restaurant and hotel jobs on OysterLink.
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