Executive Chef - Greenbrier Country Club
About The Position
The Executive Chef leads all kitchen operations at Greenbrier Country Club, ensuring high-quality, creative, and cost-effective culinary experiences that meet Invited’s standards. The role plans diverse menus, oversees food preparation and ingredient and equipment procurement, and supervises and coordinates kitchen staff to build a trained, efficient, and motivated team. The Executive Chef maintains a safe and sanitary work environment and ensures compliance with health, safety, and licensing regulations. The position is accountable for kitchen financial performance, including profitability, food and labor costs, inventory, and budget adherence. The role also collaborates with other departments, plans banquets and events, and responds to member feedback to support exceptional dining experiences and the success of the club.
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 prices to menu items in collaboration with the F&B Director and General Manager.
- Complete menu engineering worksheets using the food and beverage point-of-sale system to analyze menu items.
- Communicate and distribute information needed for seamless menu execution.
- Ensure menus are clearly displayed in the kitchen or distributed to chefs and cooks.
- Direct cooking and ensure methods, portion sizes, and garnishing meet quality standards.
- Taste and check food regularly for consistency.
- Oversee food production during high- and low-volume periods to ensure smooth kitchen operations.
- Oversee procurement of food supplies and kitchen equipment, ensuring quality and accurate 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 proper pricing.
- Promote kitchen profitability through appropriate food pricing and management of cost accounts.
- Schedule, supervise, and manage payroll for back-of-house employees, adjusting hours and responsibilities as needed.
- Recruit, interview, hire, and train kitchen personnel, supporting career advancement and promotion opportunities.
- Implement and supervise adherence to company policies, including employee discipline, workplace safety, and substance abuse policies.
- Visit member tables daily, solicit feedback, and promote the Club within the community.
- Work with the F&B Director and Event Sales Director on banquet and event planning, including cooking and serving arrangements.
- Ensure kitchen operations comply with health, safety, and licensing regulations.
- Analyze workplace practices and implement policies to maintain a safe work environment.
- Maintain accurate payroll records and properly manage the Aloha Point of Sale system for tracking kitchen transactions.
Benefits
- Medical, dental, and vision coverage for eligible full-time team members.
- Life insurance for eligible full-time team members.
- Short-term and long-term disability insurance for eligible full-time team members.
- 401(k) retirement savings plan for eligible full-time team members.
- Paid time off and leave programs for eligible full-time team members; time off required by applicable law is also provided for part-time team members.
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What This Job Offers
Job Type
Full-time
Career Level
Senior
Education Level
High school or GED
