Invited
Executive Chef – Social Club – San Diego (Invited)
Invited, a leading operator of private clubs nationwide, invites an Executive Chef to lead kitchen operations at the Social Club, University Club San Diego.
Job Summary The Executive Chef is responsible for delivering high‑quality, creative, and cost‑effective culinary experiences, managing menu planning, overseeing food preparation, controlling kitchen costs, and ensuring a safe and sanitary work environment.
Day‑to‑Day Responsibilities
Plan menus based on guest preferences, marketing conditions, and event needs.
Assign pricing in collaboration with the F&B Director and General Manager.
Complete menu engineering worksheets using the F&B point‑of‑sale system.
Communicate production information to staff and display menus in the kitchen.
Direct cooking methods, portion sizes, and garnishing to meet quality standards.
Regularly taste food for consistency.
Oversee food supply and kitchen equipment procurement.
Manage food and labor costs, ensuring adherence to budgetary guidelines.
Recruit, hire, train, and develop kitchen personnel.
Implement company policies, including discipline, safety, and substance abuse policies.
Engage with members through daily table visits, solicit feedback, and promote the club.
Collaborate with the F&B Director and Event Sales Director on banquet and event planning.
Maintain compliance with health, safety, and licensing regulations.
Maintain accurate payroll records and manage kitchen transaction tracking.
Qualifications – Required
High school diploma or equivalent.
Minimum 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 permit and ServeSafe permit.
Qualifications – Preferred
College degree in Culinary Arts or related field.
Additional culinary certifications.
In‑depth knowledge of kitchen operations, food cost budgeting, and effective management of kitchen departments.
What We Offer Your base pay will be determined by your skills, experience, education, location, and hours worked. We believe in taking care of our team.
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.
Equal Employment Opportunity 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 may be assigned as needed.
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Job Summary The Executive Chef is responsible for delivering high‑quality, creative, and cost‑effective culinary experiences, managing menu planning, overseeing food preparation, controlling kitchen costs, and ensuring a safe and sanitary work environment.
Day‑to‑Day Responsibilities
Plan menus based on guest preferences, marketing conditions, and event needs.
Assign pricing in collaboration with the F&B Director and General Manager.
Complete menu engineering worksheets using the F&B point‑of‑sale system.
Communicate production information to staff and display menus in the kitchen.
Direct cooking methods, portion sizes, and garnishing to meet quality standards.
Regularly taste food for consistency.
Oversee food supply and kitchen equipment procurement.
Manage food and labor costs, ensuring adherence to budgetary guidelines.
Recruit, hire, train, and develop kitchen personnel.
Implement company policies, including discipline, safety, and substance abuse policies.
Engage with members through daily table visits, solicit feedback, and promote the club.
Collaborate with the F&B Director and Event Sales Director on banquet and event planning.
Maintain compliance with health, safety, and licensing regulations.
Maintain accurate payroll records and manage kitchen transaction tracking.
Qualifications – Required
High school diploma or equivalent.
Minimum 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 permit and ServeSafe permit.
Qualifications – Preferred
College degree in Culinary Arts or related field.
Additional culinary certifications.
In‑depth knowledge of kitchen operations, food cost budgeting, and effective management of kitchen departments.
What We Offer Your base pay will be determined by your skills, experience, education, location, and hours worked. We believe in taking care of our team.
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.
Equal Employment Opportunity 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 may be assigned as needed.
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