Executive Chef

Akron, OH, USA|Onsite

Job Overview

Compensation

Salary

Range $65,400.00 - $90,100.00

Benefits

Medical

Dental

Vision

Life insurance

short-term disability

long-term disability

401(k) retirement savings plan

Paid Time Off

Job Description

Silver Lake Country Club, located in Silver Lake, Ohio, is proud to be part of Invited, the largest owner and operator of private clubs nationwide. Since its founding in 1957, Invited has dedicated itself to building meaningful relationships and enriching the lives of its members, guests, and over 17,000 employees. The company oversees more than 130 country, city, and athletic clubs, offering state-of-the-art amenities such as championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, advanced racquet facilities, and fully equipped fitness centers. Silver Lake Country Club exemplifies these standards providing an elegant and welcoming environment for members to enjoy first-class hospitality and exceptional services. Joining Invited means becoming part of an incredible and inclusive team that values collaboration, diversity, and excellence.

The role of Executive Chef at Silver Lake Country Club is a prestigious leadership position responsible for managing all kitchen operations and culinary services. This role offers an excellent opportunity for a skilled culinary professional who is passionate about creativity, quality, and guest satisfaction. The Executive Chef will develop diverse and appealing menus, oversee food procurement and kitchen equipment management, and lead a well-trained, motivated kitchen team. Besides ensuring outstanding culinary experiences that align with Invited's standards, the Executive Chef plays a vital role in maintaining a safe and sanitary kitchen environment, adhering to health, safety, and licensing regulations.

This position commands responsibility for the financial performance of the kitchen. The Executive Chef must manage food and labor costs effectively, maximize profitability, and contribute to the club’s overall success. The role involves close collaboration with other departments, specifically the Food & Beverage Director and Event Sales Director, to coordinate banquet and event meal arrangements. Member engagement is a key aspect, as the Executive Chef will regularly interact with club members, gather feedback, and promote the club within the community. This multifaceted leadership position requires not only culinary expertise but also strong management, communication, and administrative skills to drive smooth day-to-day operations and exceptional dining experiences. Invited supports its team with a comprehensive Total Rewards package and fosters an inclusive workplace where career growth and personal development are actively encouraged.

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 a related field preferred
additional culinary certifications are 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