Executive Chef, Las Colinas Country Club

Irving, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Day Shifts

Benefits

Medical

Dental

Vision

Life insurance

short-term disability

long-term disability

401(k) retirement savings plan

Paid Time Off

Job Description

Las Colinas Country Club, located in Irving, TX, is a premier destination for golf enthusiasts and event organizers alike. As part of Invited, the largest owner and operator of private clubs in the United States, Las Colinas offers a vibrant community with world-class amenities including championship golf courses, modern leisure facilities, and exquisite dining experiences. Established in 1957, Invited has a rich history of fostering relationships and enhancing the lives of its members, guests, and over 17,000 employees. The club prides itself on delivering first-class service, luxury, and a welcoming environment that inspires both members and staff.

The Executive Chef at Las Colinas Country Club plays a pivotal role in maintaining the club's reputation for excellence in culinary offerings. This leadership position is responsible for overseeing all kitchen operations, ensuring that every dish meets the high standards expected by the club's discerning membership. The Executive Chef will plan innovative and diverse menus that reflect guest preferences and seasonal trends, while managing food preparation and kitchen procurement processes efficiently. Collaboration is key, as this role requires working closely with the Food & Beverage Director, General Manager, and Event Sales Director to coordinate culinary services for daily dining and special events.

Moreover, the Executive Chef is entrusted with building and leading a motivated, well-trained kitchen staff, ensuring a productive and positive work environment. Maintaining compliance with health, safety, and licensing regulations is also essential, alongside managing costs to guarantee profitable kitchen operations. This role embodies both creative culinary expertise and strong business acumen, contributing directly to the club's continued success and guest satisfaction. The position offers a rewarding opportunity to contribute to a prestigious establishment, with a comprehensive benefits package available for full-time team members. Candidates ready to bring their talents to a dynamic hospitality environment at Las Colinas Country Club are encouraged to join this inclusive and esteemed team.

Job Requirements

High school diploma or equivalent
Minimum of 3 years experience as an Executive Chef
Proven expertise in supervising kitchen staff
Experience managing cost controls
Ability to ensure product quality and sanitation standards
Valid county food handler’s permit
Valid ServeSafe permit

Job Qualifications

High school diploma or equivalent
A 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 preferred
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