Job Overview
Employment Type
Full-time
Compensation
Salary
Range $110,000.00 - $120,000.00
Work Schedule
Day Shifts
Benefits
Medical
Dental
Vision
Life insurance
short-term disability insurance
long-term disability insurance
401(k) retirement savings plan
Paid Time Off
Job Description
Old Ranch Country Club, located in Seal Beach, California, is a prestigious private club renowned for its premier golf facilities and exceptional member experiences. Established in a vibrant coastal community, this club offers a blend of tradition and modern luxury, making it an ideal destination for members seeking both relaxation and active recreation. Old Ranch has been part of the Invited family, the largest owner and operator of private clubs nationwide, since its inception. Invited operates over 130 clubs including country clubs, city clubs, and athletic clubs, all committed to enriching the lives of their members, guests, and employees through outstanding service and world-class amenities. These clubs provide first-class experiences with championship golf courses, upscale dining options, resort-style pools, fitness centers, and much more. This commitment to excellence makes Old Ranch Country Club a standout establishment in the hospitality and service industry.
The role of Executive Chef at Old Ranch Country Club is a leadership position that demands culinary creativity, operational expertise, and a passion for delivering exceptional dining experiences. The Executive Chef oversees all kitchen operations, ensuring that every meal served reflects high standards of quality, creativity, and cost-efficiency. This role is vital in crafting diverse and engaging menus that cater to member preferences and special events, ensuring that guests receive innovative and satisfying culinary offerings consistently. Working closely with the Food & Beverage Director and General Manager, the Executive Chef plays a pivotal role in menu engineering, pricing strategies, and inventory management to drive kitchen profitability.
Beyond menu development, the Executive Chef is responsible for managing procurement of ingredients and kitchen equipment, maintaining rigorous inventory control, and supervising a motivated and well-trained kitchen staff. Leadership extends to recruiting, hiring, training, and fostering career advancement opportunities within the culinary team, creating a positive and productive work environment. Maintaining health, safety, and licensing compliance is paramount to this role, along with cultivating a safe and sanitary workspace for all employees. This proactive management ensures strict adherence to sanitation standards and regulatory requirements.
Interaction with club members is also an essential element of this role. The Executive Chef regularly engages with members through daily table visits and feedback solicitation, promoting the club's culinary offerings and enhancing the overall member dining experience. Collaboration with the Food & Beverage and Event Sales Directors on banquet and event planning further underscores the importance of this position in delivering successful private and large-scale events.
The Executive Chef must balance operational demands with financial responsibility by managing food and labor costs within budget guidelines, scheduling and supervising kitchen payroll, and maintaining accurate transaction records using point-of-sale systems. This comprehensive job requires a leader with strong organizational skills, a keen eye for culinary trends, and the ability to inspire a team dedicated to excellence.
At Old Ranch Country Club, the Executive Chef opportunity offers a dynamic, supportive environment within a highly respected organization. The position values innovation, quality, and member satisfaction, providing a rewarding career path for experienced culinary professionals passionate about hospitality excellence. As part of the Invited network, team members benefit from a culture centered on inclusivity, career growth, and comprehensive benefits aimed at supporting their well-being and professional fulfillment.
The role of Executive Chef at Old Ranch Country Club is a leadership position that demands culinary creativity, operational expertise, and a passion for delivering exceptional dining experiences. The Executive Chef oversees all kitchen operations, ensuring that every meal served reflects high standards of quality, creativity, and cost-efficiency. This role is vital in crafting diverse and engaging menus that cater to member preferences and special events, ensuring that guests receive innovative and satisfying culinary offerings consistently. Working closely with the Food & Beverage Director and General Manager, the Executive Chef plays a pivotal role in menu engineering, pricing strategies, and inventory management to drive kitchen profitability.
Beyond menu development, the Executive Chef is responsible for managing procurement of ingredients and kitchen equipment, maintaining rigorous inventory control, and supervising a motivated and well-trained kitchen staff. Leadership extends to recruiting, hiring, training, and fostering career advancement opportunities within the culinary team, creating a positive and productive work environment. Maintaining health, safety, and licensing compliance is paramount to this role, along with cultivating a safe and sanitary workspace for all employees. This proactive management ensures strict adherence to sanitation standards and regulatory requirements.
Interaction with club members is also an essential element of this role. The Executive Chef regularly engages with members through daily table visits and feedback solicitation, promoting the club's culinary offerings and enhancing the overall member dining experience. Collaboration with the Food & Beverage and Event Sales Directors on banquet and event planning further underscores the importance of this position in delivering successful private and large-scale events.
The Executive Chef must balance operational demands with financial responsibility by managing food and labor costs within budget guidelines, scheduling and supervising kitchen payroll, and maintaining accurate transaction records using point-of-sale systems. This comprehensive job requires a leader with strong organizational skills, a keen eye for culinary trends, and the ability to inspire a team dedicated to excellence.
At Old Ranch Country Club, the Executive Chef opportunity offers a dynamic, supportive environment within a highly respected organization. The position values innovation, quality, and member satisfaction, providing a rewarding career path for experienced culinary professionals passionate about hospitality excellence. As part of the Invited network, team members benefit from a culture centered on inclusivity, career growth, and comprehensive benefits aimed at supporting their well-being and professional fulfillment.
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 servsafe 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 servsafe permit
- college degree in culinary arts or related field preferred
- additional culinary certifications 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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