Executive Chef

San Marcos, TX, USA|

Job Overview

Compensation

Salary

Range $70,900.00 - $97,600.00

Benefits

Medical

Dental

Vision

Life insurance

short-term disability

long-term disability

401(k) retirement plan

Paid Time Off

Job Description

The Hills Country Club, located in Austin, TX, is a premier golf club known for its exceptional amenities and commitment to providing outstanding member experiences. This establishment is part of Invited, the nation’s largest owner and operator of private clubs, with over 130 country clubs, city clubs, and athletic clubs across the United States. Since 1957, Invited has dedicated itself to enriching the lives of its members, guests, and more than 17,000 employees by offering first-class amenities such as championship golf courses, handcrafted cuisine, resort-style pools, state-of-the-art fitness and racquet facilities, and modern workspaces. The Hills Country Club exemplifies these values by providing an elite environment where tradition meets innovation in both service and hospitality.

The Executive Chef at The Hills Country Club plays a vital leadership role within this vibrant hospitality setting. This position is responsible for overseeing all kitchen operations to ensure the delivery of exceptional culinary experiences that meet Invited’s high standards. The role demands creativity in menu development, meticulous oversight of food preparation, and effective management of ingredient procurement and kitchen supply chains. In addition to managing a talented kitchen team, the Executive Chef ensures operational efficiency, cost-effectiveness, and adherence to quality and safety standards. A key part of the role involves monitoring financial performance to drive profitability while maintaining superior dining experiences for club members and guests.

Beyond kitchen management, the Executive Chef collaborates closely with other club departments and actively engages with members to garner feedback and foster community relationships. The position requires an individual who excels at multitasking, from scheduling and training staff to planning high-profile events and banquets. Commitment to health and safety compliance is paramount to maintaining a safe work environment. This comprehensive leadership role is essential not only to the culinary success of The Hills Country Club but also to the broader mission of Invited to create enriching club experiences that cultivate membership satisfaction and loyalty. Being part of this team means contributing to an inclusive culture that values innovation, respect, and excellence in hospitality.

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 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