Application for Executive Chef

Miramont Country Club; Bryan, Northern (TX, KY); Hybrid; USD 90,000 - 120,000; Full time

Job summary

Miramont Country Club in Bryan, TX seeks an accomplished Executive Chef to lead all culinary operations. This hands-on leadership role requires visible cooking during service, and a commitment to exceptional dining for Members and guests.

The Executive Chef will oversee an elevated à la carte program, lead banquet and club event execution, and develop seasonal menus while mentoring a culinary team of about 20. Budgeting, purchasing, scheduling and compliance are also managed by this role.

Qualifications

• Minimum eight years of progressive culinary experience, including à la carte, banquet and event-driven service.
• Five or more years in an Executive Chef or comparable senior kitchen leadership role.
• Strong business acumen: budgeting, food and labor cost management, inventory control.

Responsibilities

• Lead all culinary operations in a high-volume club environment, with hands-on cooking during peak service.
• Design and rotate seasonal menus and à la carte offerings; oversee banquets and events.
• Mentor and develop a culinary team of ~20 employees while maintaining standards of quality and hospitality.
• Manage budgeting, purchasing, scheduling and vendor relations; ensure cost controls.
• Foster strong Member relations and ensure exceptional dining experiences across all outlets.

Skills

Culinary leadership

Hands-on cooking

Team mentoring

Budgeting

Menu design

Member relations

Education

Culinary degree or apprenticeship

Tools

ServSafe Manager Certification

Texas Food Manager Certification

Job description

Miramont Country Club in Bryan, TX is seeking an accomplished, innovative and hands-on Executive Chef to lead all culinary operations. This is a working leadership role requiring a Chef who is visible in the kitchen, engaged during service and committed to delivering exceptional dining experiences for Members and guests. The successful candidate will oversee an elevated à la carte program, lead banquet and Club event execution, develop seasonal menus and specials and build meaningful relationships with Members. The Executive Chef will also manage budgeting, purchasing, scheduling and compliance while mentoring and developing a culinary team of approximately 20 employees and setting the standard for culinary excellence, consistency and hospitality across every dining outlet and Club events.

Position Applying For

EXECUTIVE CHEF

Essential Functions (Summary-not limited to):

• Culinary Leadership & Hands-On Cooking
  • Works the line and actively cooks during peak service across all Club outlets.
  • Sets and personally upholds standards of quality, consistency, presentation and flavor across à la carte dining, specials and events.
  • Designs and rotates creative seasonal specials and à la carte menus that reflect current culinary trends while respecting Member preferences.
  • Personally trains and mentors cooks and kitchen staff on technique, plating and menu execution.
  • Steps into any station as needed to support the team and maintain service standards.
  • Plans and executes menus for Club events, private functions and banquets based on Banquet Event Orders (BEOs).
  • Partners with the Catering and F&B Service teams to ensure flawless execution of à la carte, banquets, member events, tournaments and seasonal celebrations.
  • Scales production and staffing appropriately for events ranging from small private dinners to large Club-wide functions.
  • Reviews and finalizes BEOs in advance to confirm menu feasibility, price and timing.
• Member & Team Relations
  • Builds authentic relationships with Members, engaging with them in the dining outlets, member events, private event tastings and tailoring menus to individual preferences and dietary needs.
  • Goes above and beyond expectations to satisfy Members needs and provide the highest quality of service.
  • Always conveys a professional, hospitable attitude toward Members and team members alike.
  • Takes personal responsibility for resolving Member and guest concerns, in partnership with the General Manager.
  • Fosters a positive, energized team culture that motivates staff to elevate their performance.
• Communication
  • Maintains open communication with the General Manager, F&B, Catering and dining service teams.
  • Briefs the culinary team on daily menus, event menus and operational priorities to ensure smooth execution.
  • Communicates clearly and effectively in both written and verbal form and runs productive team meetings.
  • Educates F&B service staff on menu details, ingredients and preparation daily.
• Administration & Business Operations
  • Manages food and labor cost controls, inventory, purchasing and vendor relationships to achieve budgeted profitability.
  • Conducts monthly inventories, interdepartmental credits and month-end procedures by set deadlines.
  • Codes invoices appropriately and processes them accurately and timely.
  • Interviews, hires, schedules and evaluates culinary staff; documents disciplinary matters and coordinates with the HR Manager as needed.
  • Prepares reports and administers kitchen personnel matters (scheduling, time off, etc.), balancing these duties with a strong daily presence in the kitchen.
  • Recommends and oversees maintenance, repair and upkeep of kitchen equipment and facilities.
• Employment Policies & Safe Work Environment
  • Reports all accidents, safety hazards and incidents of harassment to the General Manager immediately.
  • Reports any damage or vandalism to Club property.
  • Follows all Club policies and procedures as outlined in the employee handbook.
  • Maintains a safe, secure and sanitary kitchen environment, including proper food storage, labeling and dating.
• Physical Requirements
  • Must be able to stand for extended periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and reach throughout service.
  • Must be able to perform continuous, repetitive motions.
  • Must be able to occasionally lift and/or move up to 50 pounds.
  • Must be able to work in a busy, noisy, and fast-paced kitchen environment, including cold, hot, humid and wet/slippery conditions.
  • Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.

I have reviewed the Essential Functions Summary and can perform these duties, with or without reasonable accommodation.

• Job Qualifications
  • Certified Executive Chef (CEC) through the American Culinary Federation preferred
  • ServSafe® Manager Certification (or ability to obtain upon hire)
  • Valid Texas Food Manager Certification (or ability to obtain upon hire)
  • Positive attitude, creative mindset, and a highly motivated, hands-on leadership style.
  • Culinary degree or formal apprenticeship strongly preferred.
  • Minimum eight years of progressive culinary experience, including experience with à la carte, banquet and event-driven service.
  • Five or more years in an Executive Chef, Executive Sous Chef, or comparable senior kitchen leadership role.
  • Proven ability to lead and develop a team of approximately 20 while remaining actively engaged on the line.
  • Strong business acumen: experience with food and labor cost management, budgeting and inventory control.
  • Private club, resort, or high-volume upscale dining experience preferred.
  • Excellent leadership, communication, and Member/guest relations skills.

Additional Information: This job description provides a general overview of the responsibilities and qualifications associated with the position and is not intended to be an exhaustive list of all duties, responsibilities, or requirements. Additional tasks may be assigned as needed. This description is subject to change at any time without prior notice. Please note: To avoid any potential conflicts of interest, children or grandchildren of Miramont Country Club members are not eligible for employment at the Club.

Miramont's Mission, Vision & Core Values

OUR MISSION STATEMENT

We are committed to being an extraordinary, family focused Club that consistently provides genuine hospitality, memorable events andsuperior facilities.

OUR VISION STATEMENT

We create a home-away-from-home by maintaining a culture of integrity, excellence, gratitude and respect.

OUR CORE VALUES

These values apply to Members, guests and team, preserving Miramont’s culture of integrity, excellence, gratitude and mutual respect:

Family-focused: We treat each other, Members and guests as family.

Affirmative environment: We strive to make the answer YES.

Welcoming: We communicate first, displaying authentic hospitality.

Commitment to growth: We continually evolve ourselves and our Club.

Professionalism: We are professional in everything we do.

Ownership: We take ownership of our actions.

Safety: We are committed to safety.

In your own words describe what you think about Miramont's Mission, Vision and Core Values

General Information:

Part of our employment process will involve a background investigation. The background investigation will include a criminal investigation and may include the procurement of your fingerprints. (In the event fingerprints are procured, they will be processed by the Federal Bureau of Investigation.) This process is designed to notify the Company of any criminal record you may have.