Executive Chef

Midlothian, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Part-time

Compensation

Salary

Range $68,700.00 - $94,600.00

Work Schedule

Standard Hours

Benefits

Medical

Dental

Vision

Life insurance

short-term disability

long-term disability

401(k) retirement savings plan

Paid Time Off

Job Description

Las Colinas Country Club is a prestigious private club located in Irving, Texas, known for its premier golf and event facilities. Part of Invited, the largest owner and operator of private clubs nationwide, Las Colinas Country Club offers members and guests a first-class experience featuring championship golf courses, elegant dining options, modern amenities, and a welcoming community atmosphere. Invited has been a leader in the hospitality and service industry since its inception in 1957, with a strong commitment to building meaningful relationships and enriching the lives of its members, guests, and more than 17,000 employees. The company operates over 130... Show More

Job Requirements

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

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 related field preferred
Additional culinary certifications preferred
In-depth knowledge of kitchen operations, food cost budgeting, and effective management of kitchen departments preferred

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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