BoardRoom magazine
Executive Chef in Suwanee, Laurel Springs Golf Club
BoardRoom magazine, Suwanee, Georgia, United States, 30174
Executive Chef
Suwanee, Georgia
Invited – Dynamic hospitality and service industry
Job Summary The Executive Chef leads all kitchen operations, ensuring high‑quality, creative, and cost‑effective culinary experiences that align with Invited’s standards. The role involves planning diverse menus, overseeing food preparation, managing procurement of ingredients and kitchen equipment, supervising kitchen staff, maintaining safe and sanitary work environments, and driving profitability while meeting club quality expectations. Collaboration with other departments and attentiveness to member feedback are essential.
Day‑to‑Day Responsibilities
Plan meals and create menus based on guest preferences, marketing conditions, and event needs.
Assign prices to items with the F&B Director and General Manager.
Complete detailed menu engineering worksheets using the food and beverage point‑of‑sale system for accurate analysis.
Communicate and distribute relevant information to staff to ensure seamless menu execution.
Ensure menus are displayed in the kitchen and distributed to each chef and cook.
Direct cooking, ensuring methods, portion sizes, and garnishing meet quality standards.
Regularly taste and check food for consistency.
Oversee food production during high‑ and low‑volume periods.
Oversee procurement of food supplies and kitchen equipment with quality and inventory controls.
Manage food and labor costs in line with budgetary guidelines.
Participate in inventory management with the Director of Food & Beverage.
Ensure kitchen profitability by assigning appropriate prices and managing cost accounts.
Schedule, supervise, and manage payroll for back‑of‑house employees.
Recruit, interview, hire, and train kitchen personnel and foster career advancement.
Implement and enforce company policies on discipline, workplace safety, and substance abuse.
Engage with members via daily table visits, solicit feedback, and promote the Club.
Work with the F&B Director and Event Sales Director on banquet and event planning, cooking, and serving arrangements.
Ensure compliance with health, safety, and licensing regulations.
Analyze workplace practices and implement safety policies.
Maintain accurate payroll records and manage the Aloha Point of Sale system.
About You
High school diploma or equivalent.
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 permit and ServeSafe certification.
Preferred
College degree in Culinary Arts or related field.
Additional culinary certifications.
In‑depth knowledge of kitchen operations, food‑cost budgeting, and effective kitchen department management.
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.
Job Details
Seniority Level: Director
Employment Type: Part‑time
Job Function: Management and Manufacturing
Industry: Book and Periodical Publishing
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.
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Job Summary The Executive Chef leads all kitchen operations, ensuring high‑quality, creative, and cost‑effective culinary experiences that align with Invited’s standards. The role involves planning diverse menus, overseeing food preparation, managing procurement of ingredients and kitchen equipment, supervising kitchen staff, maintaining safe and sanitary work environments, and driving profitability while meeting club quality expectations. Collaboration with other departments and attentiveness to member feedback are essential.
Day‑to‑Day Responsibilities
Plan meals and create menus based on guest preferences, marketing conditions, and event needs.
Assign prices to items with the F&B Director and General Manager.
Complete detailed menu engineering worksheets using the food and beverage point‑of‑sale system for accurate analysis.
Communicate and distribute relevant information to staff to ensure seamless menu execution.
Ensure menus are displayed in the kitchen and distributed to each chef and cook.
Direct cooking, ensuring methods, portion sizes, and garnishing meet quality standards.
Regularly taste and check food for consistency.
Oversee food production during high‑ and low‑volume periods.
Oversee procurement of food supplies and kitchen equipment with quality and inventory controls.
Manage food and labor costs in line with budgetary guidelines.
Participate in inventory management with the Director of Food & Beverage.
Ensure kitchen profitability by assigning appropriate prices and managing cost accounts.
Schedule, supervise, and manage payroll for back‑of‑house employees.
Recruit, interview, hire, and train kitchen personnel and foster career advancement.
Implement and enforce company policies on discipline, workplace safety, and substance abuse.
Engage with members via daily table visits, solicit feedback, and promote the Club.
Work with the F&B Director and Event Sales Director on banquet and event planning, cooking, and serving arrangements.
Ensure compliance with health, safety, and licensing regulations.
Analyze workplace practices and implement safety policies.
Maintain accurate payroll records and manage the Aloha Point of Sale system.
About You
High school diploma or equivalent.
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 permit and ServeSafe certification.
Preferred
College degree in Culinary Arts or related field.
Additional culinary certifications.
In‑depth knowledge of kitchen operations, food‑cost budgeting, and effective kitchen department management.
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.
Job Details
Seniority Level: Director
Employment Type: Part‑time
Job Function: Management and Manufacturing
Industry: Book and Periodical Publishing
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.
#J-18808-Ljbffr