Executive Chef — Club Kitchen Leader & Menu Innovator

Invited Clubs; Sandwich (MA); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Medical, dental, and vision coverage

Life insurance

Disability insurance

401(k) retirement savings plan

Generous paid time off

Job summary

The Ridge Club in Sandwich, MA is seeking an Executive Chef to lead all kitchen operations and deliver high-quality, creative, and cost-efficient culinary experiences that align with Invited's standards.

This role manages menu planning, procurement, staff supervision, and profitability while ensuring health, safety, and licensing compliance and strong collaboration with other departments to enhance member dining experiences.

Qualifications

• 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.

Responsibilities

• Plan meals and create menus based on guest preferences, marketing conditions, and event needs.
• Direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards.
• 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.
• Recruit, interview, hire, and train kitchen personnel, fostering career advancement and promotion opportunities.
• Engage with members by making daily table visits, soliciting feedback, and promoting the Club within the community.

Education

College degree in Culinary Arts or related field

Culinary certifications

Job description

The Ridge Club in Sandwich, MA is seeking an Executive Chef to lead all kitchen operations and deliver high-quality, creative, and cost-efficient culinary experiences that align with Invited's standards.

This role manages menu planning, procurement, staff supervision, and profitability while ensuring health, safety, and licensing compliance and strong collaboration with other departments to enhance member dining experiences.