Executive Chef

Boerne, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $67,200.00 - $92,500.00

Work Schedule

Standard Hours

Benefits

Medical Coverage

dental coverage

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 premier company in the hospitality and service industry, established in 1957 with a central mission of building meaningful relationships and enriching the lives of its members, guests, and more than 17,000 employees. As the largest owner and operator of private clubs nationwide, Invited manages over 130 exclusive country clubs, city clubs, and athletic clubs across the United States. Each club under Invited's management offers a variety of first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, and comprehensive fitness centers. This expansive network and dedication to excellence create a rich environment for both members and employees, fostering a culture of inclusivity, professionalism, and community engagement.

The Executive Chef role at Fair Oaks Ranch Golf & Country Club, operated by Invited in Fair Oaks, TX, is a crucial leadership position within the hospitality operations of the club. This role is primarily responsible for leading all kitchen operations to deliver exceptional culinary experiences that are both creative and cost-effective, aligning with Invited's established standards for quality and member satisfaction. The Executive Chef will play an integral role in menu planning, food preparation oversight, procurement of ingredients, and kitchen equipment management. Additionally, this position involves managing and supervising a motivated kitchen staff, ensuring that every team member is well-trained and efficient. The Executive Chef is also charged with maintaining high standards of safety and sanitation in the kitchen, adhering strictly to health, safety, and licensing regulations.

Financial oversight is another significant aspect of this role, with the Executive Chef accountable for the kitchen's profitability by managing food and labor costs, budget adherence, and pricing strategies in collaboration with other key management personnel. The role requires regular interaction with members, gathering feedback to ensure their dining experiences exceed expectations, and working collaboratively with event and food and beverage directors to coordinate culinary aspects of banquets and special events. This dynamic position demands a balance of culinary expertise, leadership skills, financial acumen, and a passion for hospitality to support the ongoing success and reputation of the Fair Oaks Ranch Golf & Country Club.

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
A 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
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
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