Executive Chef

Neighbors and Associates•Parsons, KS

2d•Onsite

About The Position

Ember & Oak is breaking ground for a brand new 6500 sq. ft. restaurant and event space located on the historic Katy Golf Club premises in Parsons, KS. As new owners of The Katy Golf Club, Tank Connection decided to invest in the community by creating a new venue earmarked to celebrate its grand opening in August/September 2026 to coincide with The Katy Golf Club being open to the public for 100 years. The new facility will house a full-service restaurant, bar, and event space geared to service golfers, local residents, and community visitors for standard lunch and dinner dining along with special events such as tournaments, weddings, and other community and corporate events. Our mission is to create an exceptional experience both on and off the course through quality food, friendly service, and memorable hospitality. We are seeking an experienced Executive Chef to lead our kitchen operations and bring fresh, creative ideas to our food and beverage program. This new position will have the distinct opportunity to get involved on the ground floor of what is destined to become the premier dining and activity spot in the area. The Executive Chef will be responsible for overseeing all culinary operations at Ember & Oak, including menu planning, food preparation, kitchen staff management, and ensuring the highest standards of quality, consistency, and safety. The ideal candidate is a hands-on leader who can balance the needs of both casual dining and event catering while maintaining efficiency and profitability. This new position will afford the opportunity to allow your creative passions in food preparation shine and will be involved heavily in creating the menu for the newest restaurant and event space in Southeast Kansas.

Requirements

3–5 years of culinary management experience, preferably in a golf course, casual dining, or banquet setting.
Culinary degree or equivalent professional experience preferred.
Strong leadership, communication, and organizational skills.
Experience managing both à la carte dining and banquet operations.
Ability to work flexible hours, including evenings, weekends, and holidays as needed.
Proven track record of managing costs while maintaining quality.
Passion for food, hospitality, and community-driven service.

Responsibilities

Develop a culinary plan to ensure quality satisfaction with both long- and short-term goals.
Lead, train, and manage kitchen staff to deliver excellent food and service.
Enhance food quality by creating standards for other kitchen staff members.
Develop menus for the restaurant, bar, and special events that appeal to a wide range of guests.
Create seasonal, monthly and annual menus.
Prepare and oversee food production for daily service, golf tournaments, banquets, and community events.
Manage food and labor costs, portion control, and inventory to achieve budget goals.
Monitor prices set on a menu by overseeing and comparing it to the cost of inventory, food orders and supplies.
Order supplies, work with vendors, and ensure accurate inventory management.
Maintain a clean, safe, and compliant kitchen environment following all Kansas health regulations.
Implement specials, promotions, and creative offerings to attract both golfers and local diners.
Work with the Restaurant General Manager to ensure food, beverage, and labor budgets are maintained and monitored.
Supervise daily activities of the kitchen staff including Sous Chefs, Specialist Chefs, Cooks and Assistants.
Ensure all kitchen equipment is running efficiently and arrange repairs or order new parts as required.
Review operating costs of the kitchen operation to ensure food, equipment, and staffing budgets are not exceeded.
Foster a positive, team-oriented work environment that supports staff growth and retention.
Other duties as assigned.