Analysis Skills, Budgeting, Cook Dishes, Cost Control, Event Management, Fitness, Food Preparation, Food Production, Food and Beverage Industry, High School Diploma, Hospitality and Tourism, Inventory Management, Leadership, Legal, Licensing, Maintain Compliance, Marketing, Meal Plans, Menu Development, Menu Management, Payroll Management, People Management, Point of Sale (POS) Systems, Pricing, Procurement Management, Profit & Loss, Purchasing/Procurement, Quality Metrics, Regulations, Safety/Work Safety, Sales, Sanitation
Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited!
Invited Clubs has several immediate openings for both Executive Chef and Executive Sous Chef roles across the metroplex. DFW is home to 13 Invited Clubs courses, several inside our Premiere and Signature level offerings. DFW courses offer our team members senior leadership exposure as the metroplex is home for Invited Clubs, and where we manage our coast-to-coast operations.
If you are talent culinary leader that can deliver on warm welcomes, magical moments and fond farewells for our members, we hope you will consider a career at Invited Clubs.
Our chefs are 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. They play 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. Collaboration with other departments and attention to member feedback is essential to delivering exceptional dining experiences and supporting the overall success of the club.
Day-to-Day:
- Plan meals and create menus based on guest preferences, marketing conditions, and event needs.
- Assign prices to items in collaboration with the F&B Director and General Manager.
- Complete detailed menu engineering worksheets using the food and beverage point-of-sale system to ensure accurate analysis of menu items.
- Direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards.
- Responsible for food production, particularly during high and low-volume periods, ensuring smooth operations in all kitchens.
- Oversee the procurement of food supplies and kitchen equipment, ensuring quality and accurate inventory management.
- Manage food and labor costs, ensuring adherence to budgetary guidelines.
- Participate in inventory management with the Director of Food & Beverage, ensuring valid counts and proper pricing.
- Schedule, supervise, and manage payroll for back-of-house employees, adjusting work hours and responsibilities as needed.
- Recruit, interview, hire, and train kitchen personnel, fostering career advancement and promotion opportunities.
- Engage with members by making daily table visits, soliciting feedback, and promoting the Club within the community.
- Work closely with the F&B Director and Event Sales Director on banquet and event planning, including cooking and serving arrangements.
About You:
Required
- High school diploma or equivalent.
- A minimum of 3 years as a culinary leader, 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.
What We Offer:
We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and if you're in a non-exempt role hours worked.
While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes:
- 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 (time off as required by applicable law is also provided for part time team members)
Want to learn more? Visit www.invitedbenefits.com for full details.
Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook
Invited is an Equal Employment Opportunity Employer
The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.