Executive Chef - Private Club Dining & Team Leadership

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

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.