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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $70,900.00 - $97,600.00
Work Schedule
Standard Hours
Benefits
Medical
Dental and Vision Coverage
Life insurance
short-term disability insurance
long-term disability insurance
401(k) retirement savings plan
Paid time off and leave programs
Job Description
The Hills Country Club in Austin, TX is a premier golf and amenities destination, proudly operated by Invited, a leading company in the hospitality and private club industry. Established in 1957, Invited has grown to become the largest owner and operator of private clubs nationwide, managing over 130 country clubs, city clubs, and athletic clubs. Known for providing exceptional service and a wide range of first-class amenities, Invited’s offerings include championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, advanced racquet facilities, and comprehensive fitness centers. The company’s commitment to fostering relationships and enriching the lives of its members, guests,... Show More
Job Requirements
- High school diploma or equivalent
- Minimum of three years experience as an Executive Chef
- Proven expertise in supervising kitchen staff
- Experience managing cost controls
- Ability to ensure product quality
- Knowledge of sanitation standards
- Valid county food handler's permit
- Valid ServeSafe permit
Job Qualifications
- High school diploma or equivalent
- Three or more 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 is 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
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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