Role OverviewThe Executive Chef is responsible for leading all Kitchen operations, ensuring the delivery of high quality, creative, and cost-effective culinary experiences that align with Invited's standards. This role involves planning diverse menus, overseeing food preparation, and managing the procurement of ingredients and kitchen equipment.
What You Will Do
Plan meals and create menus based on guest preferences, marketing conditions, and event needs. Direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards. Manage food and labor costs, ensuring adherence to budgetary guidelines.
Why It Might Be a Fit
The Executive Chef plays a crucial role in maintaining a safe and sanitary work environment, with a strong working knowledge of health, safety, and licensing regulations. They are also accountable for the financial performance of the kitchen, driving profitability while consistently meeting the club's culinary and quality expectations.
Requirements
- High school diploma or equivalent
- A minimum of 3 years as an Executive Chef, with proven expertise in supervising kitchen staff, managing cost controls, ensuring product quality, and maintaining sanitation standards
- Valid county food handler's and ServeSafe permit
Benefits
- Medical, dental, and vision coverage
- Life insurance
- Short-term and long-term disability insurance
- 401(k) retirement savings plan
- Generous paid time off and leave programs
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