Executive Chef

Invited Clubs; Carbondale (CO); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Medical, dental, vision coverage

Life insurance

Short‑term and long‑term disability

401(k) retirement savings plan

Generous paid time off

Job summary

Invited Clubs in Carbondale, CO seeks an Executive Chef to lead all kitchen operations, plan menus, oversee food preparation, procurement, and equipment, supervise staff, and drive profitability while upholding quality and standards.

This role requires strong cost controls, sanitation expertise, and the ability to collaborate with F&B leadership on events and daily service; high standards and leadership are essential.

Qualifications

• High school diploma and ServeSafe certification or county food handler’s permit are required.
• Minimum of 3 years as an Executive Chef with proven supervision and cost-control experience.
• Knowledge of inventory management and kitchen cost accounting is essential.

Responsibilities

• Lead overall cooking and kitchen operations to meet quality standards.
• Plan meals and menus based on guest preferences and events.
• Oversee procurement of food supplies and kitchen equipment.
• Manage labor costs and payroll for back‑of‑house staff.
• Ensure health, safety and sanitation compliance across all kitchens.

Skills

Menu planning

Kitchen operations leadership

Cost controls

Sanitation standards

Education

High school diploma

ServeSafe certification

County food handler’s permit

Job description

Executive Chef at Aspen Glen Club

Job Summary

The Executive Chef is responsible for leading all kitchen operations, ensuring the delivery of high‑quality, creative, and cost‑effective culinary experiences that align with the club’s standards. This includes planning diverse menus, overseeing food preparation, managing the procurement of ingredients and kitchen equipment, supervising kitchen staff, maintaining a safe and sanitary work environment, and driving profitability while meeting culinary and quality expectations.

Day‑to‑Day Responsibilities

• 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.
• Effectively communicate and distribute relevant information to employee partners for seamless menu execution.
• Ensure menus are prominently displayed in the kitchen or distributed directly to each chef and cook to guarantee clarity and consistency in production.
• Direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards.
• Regularly taste and check food for consistency.
• 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.
• Ensure the profitability of kitchen operations by assigning appropriate prices to food items and managing cost accounts.
• 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.
• Implement and supervise adherence to company policies, including employee discipline, workplace safety, and substance abuse policies.
• 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.
• Ensure compliance with health, safety, and licensing regulations in all kitchen operations.
• Analyze workplace practices and implement policies to ensure a safe work environment for all employees.
• Maintain accurate payroll records and ensure proper management of the Aloha Point of Sale system for tracking kitchen transactions.

About You – Required

• 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 and ServeSafe permit.

Preferred

• College degree in Culinary Arts or a related field.
• Additional culinary certifications.
• In-depth knowledge of kitchen operations, food cost budgeting, and effective management of kitchen departments.

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.

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 (time off as required by applicable law is also provided for part‑time team members)

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.