Executive Chef - Brier Creek Country Club

Invited•Raleigh, NC

About The Position

The Executive Chef leads all kitchen operations at Brier Creek Country Club, delivering high-quality, creative, and cost-effective culinary experiences that meet Invited’s standards. The role plans menus, oversees food preparation and supply procurement, and supervises and develops kitchen staff. It is also responsible for maintaining a safe and sanitary kitchen, complying with health, safety, and licensing regulations, and managing kitchen financial performance and profitability. Collaboration with other departments and engagement with members help ensure exceptional dining experiences and support the Club’s success.

Requirements

High school diploma or equivalent.
At least 3 years of experience as an Executive Chef.
Proven expertise supervising kitchen staff, managing cost controls, ensuring product quality, and maintaining sanitation standards.
Valid county food handler’s permit and ServeSafe permit.

Nice To Haves

College degree in Culinary Arts or a related field.
Additional culinary certifications.
In-depth knowledge of kitchen operations, food cost budgeting, and effective management of kitchen departments.

Responsibilities

Plan meals and create menus based on guest preferences, marketing conditions, and event needs.
Assign menu prices in collaboration with the F&B Director and General Manager.
Complete menu engineering worksheets using the food and beverage point-of-sale system.
Communicate menu information to employee partners and ensure menus are available to chefs and cooks.
Direct cooking and ensure methods, portion sizes, garnishing, and food quality meet standards.
Taste and check food regularly for consistency.
Manage food production during both high- and low-volume periods across all kitchens.
Oversee procurement of food supplies and kitchen equipment, quality, and inventory management.
Manage food and labor costs in accordance with budget guidelines.
Participate in inventory management with the Director of Food & Beverage, ensuring accurate counts and pricing.
Maintain kitchen profitability through appropriate food pricing and management of cost accounts.
Schedule, supervise, and manage payroll for back-of-house employees; adjust hours and responsibilities as needed.
Recruit, interview, hire, and train kitchen personnel, supporting career advancement and promotion opportunities.
Enforce company policies, including employee discipline, workplace safety, and substance abuse policies.
Visit member tables daily, solicit feedback, and promote the Club within the community.
Collaborate 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 kitchen operations.
Review workplace practices and implement policies to ensure a safe work environment.
Maintain accurate payroll records and manage the Aloha Point of Sale system for tracking kitchen transactions.