Executive Chef - Greenbrier Country Club

Invited•Chesapeake, VA

About The Position

The Executive Chef leads all kitchen operations at Greenbrier Country Club in Chesapeake, Virginia. The role is responsible for delivering high-quality, creative, and cost-effective culinary experiences that meet Invited’s standards. Duties include planning menus, overseeing food preparation and procurement, managing kitchen equipment and inventory, and supervising and developing kitchen staff. The Executive Chef maintains safe and sanitary operations, complies with health, safety, and licensing regulations, and is accountable for the kitchen’s financial performance. Collaboration with other departments and attention to member feedback support exceptional dining experiences and the club’s overall success.

Requirements

High school diploma or equivalent.
At least 3 years of experience as an Executive Chef, including 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 Food & Beverage Director and General Manager.
Complete menu engineering worksheets using the food and beverage point-of-sale system.
Communicate and distribute menu information to employee partners, and ensure menus are available to chefs and cooks.
Direct cooking and ensure methods, portion sizes, garnishing, and food consistency meet quality standards; regularly taste and check food.
Oversee food production during high- and low-volume periods to ensure smooth kitchen operations.
Procure food supplies and kitchen equipment while ensuring quality and accurate inventory management.
Manage food and labor costs and adhere to budget guidelines.
Participate in inventory management with the Director of Food & Beverage, ensuring accurate counts and pricing.
Promote kitchen profitability through appropriate food pricing and cost-account management.
Schedule, supervise, and manage payroll for back-of-house employees; adjust work hours and responsibilities as needed.
Recruit, interview, hire, and train kitchen personnel, and foster career advancement and promotion opportunities.
Implement and supervise adherence to company policies, including employee discipline, workplace safety, and substance abuse policies.
Make daily table visits, solicit member feedback, and promote the Club within the community.
Collaborate with the Food & Beverage 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.
Review 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.