Executive Chef

Baltimore, MD, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $68,100.00 - $93,800.00

Work Schedule

Standard Hours

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

short-term disability

long-term disability

401(k) retirement plan

Paid Time Off

Job Description

Eagle's Nest Country Club, located in Phoenix, MD, is a premier private club that offers its members and guests a luxurious and welcoming environment where they can enjoy high-quality amenities including championship golf courses, exquisite culinary experiences, resort-style pools, state-of-the-art racquet facilities, and fitness centers. The club is operated under Invited, the largest owner and operator of private clubs nationwide, overseeing more than 130 country, city, and athletic clubs. Since its founding in 1957, Invited has been dedicated to building meaningful relationships and enriching the lives of its members, guests, and its over 17,000 employees. The commitment to excellence and... 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
ability to manage kitchen staff and operations
strong knowledge of health and safety regulations
experience in food cost and labor cost management
excellent leadership and communication skills
ability to work in a fast-paced environment
strong organizational skills

Job Qualifications

High school diploma or equivalent
minimum of 3 years as an Executive Chef
proven expertise in supervising kitchen staff
managing cost controls
ensuring product quality
maintaining sanitation standards
valid county food handler's permit
valid ServeSafe permit
college degree in Culinary Arts or related field preferred
additional culinary certifications advantageous
in-depth knowledge of kitchen operations
food cost budgeting
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 or distributed directly to each chef and cook
direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards
regularly taste and check food for consistency
manage food production during all volume periods to ensure smooth kitchen operations
oversee procurement of food supplies and kitchen equipment, ensuring quality and accurate inventory management
manage food and labor costs within budgetary guidelines
participate in inventory management with the Director of Food & Beverage
ensure profitability by assigning appropriate prices and managing cost accounts
schedule, supervise, and manage payroll for back-of-house employees
recruit, interview, hire, and train kitchen personnel fostering career advancement opportunities
implement and supervise adherence to company policies including discipline, safety, and substance abuse policies
engage with members through daily table visits, feedback solicitation, and club promotion
collaborate with 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
analyze workplace practices to ensure a safe work environment
maintain accurate payroll records and manage the Aloha Point of Sale system for tracking kitchen transactions

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

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