Executive Chef: Private Club Kitchen Leadership & Menu Craft

The Clubs of Kingwood; Leesburg (VA); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Medical, dental, and vision coverage

Life insurance

Short-term and long-term disability

401(k) retirement savings plan

Paid time off and leave programs

Job summary

River Creek Club in Leesburg, VA is seeking an Executive Chef to lead all kitchen operations, craft diverse menus, and manage procurement for high-quality, cost-effective dining experiences. This role focuses on safety, sanitation, and profitability while maintaining Invited’s culinary standards.

The Executive Chef will supervise kitchen staff, plan menus for events, and collaborate with the F&B Director and General Manager to ensure seamless service and guest satisfaction.

Qualifications

• High school diploma or equivalent.
• Minimum of 3 years as an Executive Chef with proven leadership, 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 and events.
• Direct overall cooking and ensure quality standards and proper portions.
• Oversee procurement of food, kitchen equipment, and inventory management.
• Manage food and labor costs and monitor budget adherence.
• Schedule, supervise, and manage payroll for back-of-house staff.
• Recruit, interview, hire, and train kitchen personnel and promote career advancement.
• Ensure compliance with health, safety, and licensing regulations across all kitchens.
• Engage with members and promote the Club within the community.

Job description

River Creek Club in Leesburg, VA is seeking an Executive Chef to lead all kitchen operations, craft diverse menus, and manage procurement for high-quality, cost-effective dining experiences. This role focuses on safety, sanitation, and profitability while maintaining Invited’s culinary standards.

The Executive Chef will supervise kitchen staff, plan menus for events, and collaborate with the F&B Director and General Manager to ensure seamless service and guest satisfaction.