Executive Chef — Hands-On Leader for Seasonal Dining

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 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.