Description
The Executive Chef leads all kitchen operations at an Invited club, planning menus, directing food production, managing ingredients and equipment, controlling food and labor costs, supervising and recruiting kitchen staff, and ensuring compliance with health, safety, and licensing requirements. The role also coordinates with food and beverage and event sales leadership on banquet and event planning and engages with members through feedback and community promotion. A high school diploma or equivalent and at least three years of Executive Chef experience are required, along with valid county food handler and ServeSafe permits; a culinary degree and additional certifications are preferred.
