Executive Chef

Boerne, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Medical

Dental

Vision

Life insurance

short-term disability

long-term disability

401(k) retirement plan

Paid Time Off

Job Description

Fair Oaks Ranch Golf & Country Club, located in Fair Oaks, Texas, is a prestigious private club known for its exceptional amenities and dedication to its members' satisfaction. The club offers a variety of high-caliber services including championship golf courses, elegant dining experiences, and top-tier recreational facilities. As part of the esteemed network operated by Invited, the largest owner and operator of private clubs in the United States, Fair Oaks Ranch Golf & Country Club prides itself on delivering quality and fostering community engagement. Invited is a recognized leader in the hospitality and service industry with a legacy that dates back to 1957. Employing over 17,000 team members across more than 130 country clubs, city clubs, and athletic clubs nationwide, Invited emphasizes relationship building and excellence in service. The company culture is inclusive and aims to enrich the lives of its members, guests, and employees alike.

The position of Executive Chef at Fair Oaks Ranch Golf & Country Club is a vital leadership role that oversees all kitchen operations. The Executive Chef is responsible for crafting innovative, quality culinary experiences that reflect the club’s standards. This role goes beyond kitchen management by ensuring cost-effective food preparation, maintaining safe and sanitary kitchen environments, and managing kitchen staff. The Executive Chef collaborates closely with the Food and Beverage Director and General Manager to design diverse menus based on guest preferences, marketing trends, and event demands. Menu engineering, pricing strategies, and inventory management fall under this role's scope.

In addition to managing food production and kitchen staffing, the Executive Chef directs procurement of ingredients and kitchen equipment, emphasizing quality and budget adherence. The position requires leadership in recruitment, training, and career development of kitchen personnel, fostering an environment where staff can advance professionally. The Executive Chef also monitors kitchen safety, health regulations, and licensing requirements to maintain compliance and ensure a safe work environment. Active engagement with club members, collecting feedback, and participating in event planning are critical aspects of this role, helping to enhance member satisfaction and support the club's overall success.

This full-time role offers a comprehensive total rewards package including medical, dental, vision coverage, life and disability insurance, retirement plans, and paid time off. Compensation reflects experience, education, skills, and hours worked. Fair Oaks Ranch Golf & Country Club and Invited are committed to providing an environment that promotes growth, inclusion, and excellence in culinary arts.

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
a minimum of 3 years as an Executive Chef with proven expertise in supervising kitchen staff and managing cost controls
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 kitchen management 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
effectively communicate and distribute relevant information to employee partners
ensure menus are prominently displayed in the kitchen or distributed to each Chef and Cook
direct overall cooking to meet quality standards
regularly taste and check food for consistency
manage food production during all volume periods
oversee procurement of food supplies and kitchen equipment and manage inventory
control food and labor costs within budgetary guidelines
participate in inventory management with the Director of Food & Beverage
ensure profitability of kitchen operations
schedule, supervise, and manage payroll for kitchen staff
recruit, interview, hire, and train kitchen personnel
implement and supervise adherence to company policies including employee discipline and safety
engage with members by making table visits and soliciting feedback
collaborate with F&B Director and Event Sales Director on banquet and event planning
ensure compliance with health, safety, and licensing regulations
analyze workplace practices and implement safe work environment policies
maintain payroll records and manage the Aloha Point of Sale system