Executive Chef

Santa Ana, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

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 hospitality and service company distinguished by its extensive network of over 130 private clubs across the United States, including country clubs, city clubs, and athletic clubs. Established in 1957, Invited has committed itself to building strong relationships and enriching the lives of its members, guests, and more than 17,000 employees nationwide. The organization prides itself on offering unparalleled amenities such as championship golf courses, modern workspaces, handcrafted culinary experiences, resort-style pools, state-of-the-art racquet facilities, and comprehensive fitness centers. With such a broad spectrum of services and a focus on excellence, Invited has positioned itself as the largest owner and operator of private clubs in the country, fostering an inclusive and dynamic work environment where teamwork and member satisfaction are paramount.

This Executive Chef opportunity at the Coto de Caza Golf & Racquet Club in Coto de Caza, CA, presents an exciting leadership role within this prestigious organization. The Executive Chef will hold full responsibility for overseeing all kitchen operations, ensuring that every culinary offering exemplifies high-quality, creativity, and cost-effectiveness, in alignment with Invited’s rigorous standards. This crucial role entails strategic menu planning to accommodate diverse guest preferences, collaborating on pricing with the Food & Beverage Director and General Manager, and managing the procurement of all necessary ingredients and kitchen equipment. The Executive Chef is also charged with directing and motivating kitchen staff, fostering an efficient, well-trained workforce committed to excellence. They play a critical role in maintaining a safe, sanitary work environment while strictly adhering to health, safety, and licensing regulations. Besides culinary expertise, the Executive Chef is financially astute, responsible for managing food and labor costs to maximize profitability while meeting the club’s quality standards.

In day-to-day operations, the Executive Chef will plan menus, oversee cooking to ensure quality control, manage supply inventories, and supervise payroll for kitchen employees. They will actively engage with members through table visits and feedback solicitation to maintain exceptional dining experiences. Collaboration with other departments, particularly on banquet and event planning, is essential to success in this role. This position demands strong leadership, operational insight, and a commitment to upholding Invited’s mission of enriching member lives through outstanding hospitality and service. The role reflects a balanced combination of culinary artistry, business management, and team leadership, ideal for an individual passionate about delivering excellence in a prestigious club environment.

Job Requirements

High school diploma or equivalent
Minimum of 3 years as an Executive Chef
Proven expertise in supervising kitchen staff
Experience managing cost controls
Knowledge of product quality standards
Understanding of sanitation standards
Valid county food handler's permit
Valid 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