Executive Chef

Raleigh, NC, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Medical

Dental

Vision

Life insurance

short-term disability insurance

long-term disability insurance

401(k) retirement savings plan

Paid Time Off

Job Description

Invited is a leading company in the hospitality and service industry, widely recognized as the largest owner and operator of private clubs nationwide. Established in 1957, Invited prides itself on fostering strong relationships and enriching the lives of its members, guests, and employees. With over 130 country clubs, city clubs, and athletic clubs under its management, Invited offers an exceptional range of first-class amenities. These include championship golf courses, modern workspaces, handcrafted culinary offerings, resort-style pools, state-of-the-art racquet facilities, and comprehensive fitness centers. This stellar network provides an inclusive and dynamic work environment dedicated to excellence and outstanding member experiences.

Brier Creek Country Club in Raleigh, NC, operates under the Invited umbrella and presents a fantastic opportunity for an accomplished culinary professional. The Executive Chef position at Brier Creek Country Club is a pivotal role responsible for leading the entire kitchen operations. This role demands a blend of creativity, leadership, and business acumen to deliver high-quality, innovative, and cost-effective culinary experiences that align with Invited's standards. The Executive Chef will oversee the planning of diverse menus tailored to member preferences, marketing conditions, and event requirements, ensuring that every culinary offering meets the highest standards of quality and presentation.

This position involves the supervision and coordination of kitchen staff, guaranteeing a motivated, well-trained, and efficient team. Leadership responsibilities include recruiting, hiring, and training kitchen personnel while fostering their career growth and promoting a supportive workplace culture. The Executive Chef also ensures compliance with health, safety, and licensing regulations, maintaining a sanitary and safe kitchen environment. Financial management is key, as the chef is tasked with managing food and labor costs, budgeting accurately, and driving profitability by setting appropriate food prices and managing inventories. Collaboration with other departments, including the Food & Beverage Director and Event Sales Director, is essential for seamless banquet and event planning.

The Executive Chef at Brier Creek Country Club serves as a culinary ambassador, engaging directly with club members to solicit feedback and enhance their dining experiences. The role requires not only exceptional culinary expertise but also strong communication skills and a commitment to resident satisfaction and community involvement. This position is ideal for candidates who thrive in fast-paced environments, have a passion for culinary excellence, and possess a strategic approach to kitchen and staff management.

As part of Invited, this role offers a competitive compensation package and the opportunity to contribute to a high-profile club within a prestigious company known for its commitment to employee well-being and professional development. Full-time employees enjoy a comprehensive benefits package, including medical, dental, and vision coverage, life insurance, disability plans, a 401(k) retirement savings program, and generous paid time off. Invited is an Equal Employment Opportunity Employer that values diversity and inclusion, making it an excellent organization for professionals seeking meaningful and rewarding careers in the hospitality industry.

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 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