Executive Chef

Invited Clubs; Maryland; On-site; USD 120,000 - 180,000; Full time

Benefits offered by this job

Medical, dental, and vision Coverage

Life insurance

Disability insurance

401(k) retirement savings plan

Paid time off and leave programs

Job summary

Invited is seeking an Executive Chef at Belmont Country Club in Ashburn, VA to lead all kitchen operations. You will plan menus, oversee prep, procurement, and inventory, while driving profitability and maintaining the club’s culinary standards.

The role requires strong staff leadership, cost controls, and strict adherence to health, safety, and licensing regulations, with a focus on collaboration across departments and guest satisfaction.

Qualifications

• 3+ years as Executive Chef with proven staff supervision and cost-control experience.
• Valid county food handler’s permit and ServeSafe certification required.
• High school diploma or equivalent; a culinary degree is preferred.

Responsibilities

• Lead kitchen operations, ensuring high-quality, cost-effective dining aligned with Invited standards.
• Plan menus, supervise staff, and manage procurement and inventory.
• Oversee food production, portioning, tasting, and quality control.
• Monitor food and labor costs, maintain budgets, and ensure health and safety compliance.
• Collaborate with F&B Director and Event Sales Director on banquets and events.
• Recruit, train, and develop kitchen personnel; enforce company policies.

Skills

Staff supervision

Budget management

Food cost controls

Menu planning

Food safety & sanitation

Education

High school diploma or equivalent

College degree in Culinary Arts

ServeSafe certification

Tools

Aloha POS

Job description

Job Description

Job Description Executive Chef at Belmont Country Club | Premier Golf & Amenities in Ashburn, VA

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 !

Belmont Country Club in Ashburn, Virginia is a private golf and lifestyle club rich in history dating back to 1799, anchored by a spectacular Arnold Palmer Signature course where natural elevation, strategic design, and scenic beauty create a challenging and rewarding experience for players of all levels. Set within the rolling hills of Loudoun County, Belmont pairs championship golf with a vibrant club lifestyle, including racquet sports, aquatics, a modern fitness center, dining, and year-round social and charity events, offering a refined setting defined by tradition, connection, and elevated everyday living.

Job Summary

The Executive Chef is responsible for leading all Kitchen operations, ensuring the delivery of highquality, 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. The Executive Chef will supervise and coordinate the kitchen staff, ensuring a well-trained, efficient, and motivated team.

The Executive Chef plays 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.
• 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

Required

• High school diploma or equivalent.
• A 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

• A college degree in Culinary Arts or a related field
• Additional culinary certifications are advantageous
• 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

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.