Executive Chef

Sayville, NY, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Flexible

Benefits

Medical

Dental

Vision

Life insurance

short-term disability

long-term disability

401(k) retirement savings plan

Paid Time Off

Job Description

Invited is a leading organization in the hospitality and service industry, known for its commitment to building lasting relationships and enriching the lives of its members, guests, and employees. Founded in 1957, Invited has grown into the largest owner and operator of private clubs nationwide, managing over 130 country clubs, city clubs, and athletic clubs. These clubs provide first-class amenities that include championship golf courses, modern workspaces, expertly crafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. This expansive network allows Invited to deliver exceptional experiences to a diverse clientele while fostering a dynamic and inclusive workplace culture.

The Executive Chef position at The Hamlet Golf & Country Club in Commack, NY, offers an exciting opportunity to join one of Invited’s prestigious clubs. As an Executive Chef, you will be responsible for leading all kitchen operations, ensuring that every culinary experience meets the highest standards of quality, creativity, and cost-effectiveness aligned with Invited's renowned standards. The role demands an innovative approach to menu planning that reflects guest preferences, marketing trends, and event requirements. You will oversee food preparation processes, manage procurement of ingredients and kitchen supplies, and supervise the entire kitchen staff to maintain an efficient, motivated, and well-trained team.

This position requires a detail-oriented culinary leader who can maintain a safe and sanitary work environment by adhering to health, safety, and licensing regulations. You will play a vital role in financial stewardship by managing food and labor costs, optimizing inventory, and ensuring profitability within the kitchen operations. Collaboration with other departments—including Food & Beverage and Event Sales—is essential for seamless service delivery and successful event execution.

The Executive Chef takes on a pivotal role in elevating dining experiences at the club, consistently seeking member feedback and community engagement through daily interactions. Beyond culinary expertise, this position emphasizes leadership, team development, and enforcing organizational policies that promote workplace safety and employee well-being. The role offers a chance to contribute meaningfully to a vibrant club environment while enjoying professional growth and the benefits of being part of a leading hospitality company.

Job Requirements

High school diploma or equivalent
minimum of 3 years as an Executive Chef with kitchen management experience
valid county food handler’s permit
valid ServeSafe permit
strong leadership and team management skills
comprehensive knowledge of health and safety regulations
ability to manage budgets and inventory
excellent communication and organizational skills
flexibility to work varied hours including weekends and holidays

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 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 Food & Beverage Director and General Manager
complete detailed menu engineering worksheets using the food and beverage point-of-sale system
communicate and distribute relevant menu information to employee partners
direct overall cooking ensuring methods, portion sizes, and garnishing meet quality standards
regularly taste and check food for consistency
oversee the procurement of food supplies and kitchen equipment ensuring quality and accurate inventory management
manage food and labor costs adhering to budgetary guidelines
participate in inventory management with the Director of Food & Beverage
schedule, supervise, and manage payroll for back-of-house employees
recruit, interview, hire, and train kitchen personnel
implement and supervise adherence to company policies including employee discipline, workplace safety, and substance abuse policies
engage with members by making daily 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 and implement policies to ensure a safe work environment
maintain accurate payroll records and manage the Aloha Point of Sale system for kitchen transactions