Executive Chef - Brier Creek Country Club

ClubCorp•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 aligned with Invited’s standards. The role plans diverse menus, oversees food preparation and procurement of ingredients and kitchen equipment, and supervises and coordinates kitchen staff to maintain a well-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 role is accountable for kitchen financial performance and profitability while meeting the club’s culinary and quality expectations. It also collaborates with other departments, supports banquet and event planning, and engages with members to gather feedback and promote exceptional dining experiences.

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 to employee partners to support menu execution.
Ensure menus are displayed in the kitchen or distributed to chefs and cooks for clarity and consistency.
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 across kitchens.
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 pricing.
Support kitchen profitability by setting appropriate food prices 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, and foster 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 that help ensure a safe environment for employees.
Maintain accurate payroll records and properly manage the Aloha Point of Sale system for tracking kitchen transactions.