Executive Chef – Private Club

About the role

The Executive Chef will lead all kitchen operations at Las Colinas Country Club, delivering high‑quality, creative, and cost‑effective culinary experiences for members and guests. This senior position oversees menu planning, food preparation, procurement, and team management while ensuring compliance with health and safety standards.

Key responsibilities

• Plan diverse menus and create meals based on guest preferences, marketing trends, and event requirements.
• Assign pricing in collaboration with the F&B Director and General Manager.
• Complete detailed menu‑engineering worksheets using the food‑and‑beverage POS system.
• Communicate menu details to kitchen staff and ensure clear, consistent execution.
• Direct cooking methods, portion sizes, and garnishing to meet quality standards; regularly taste and check food for consistency.
• Supervise, train, and motivate kitchen staff to maintain efficiency and high performance.
• Maintain a safe, sanitary work environment and adhere to health, safety, and licensing regulations.
• Drive financial performance of the kitchen, managing cost control, budgeting, and profitability.
• Collaborate with other departments and incorporate member feedback to enhance dining experiences.

Required profile

• Proven experience leading kitchen operations in a private club, resort, or comparable hospitality setting.
• Strong knowledge of food safety, health, and licensing regulations.
• Demonstrated ability to manage budgets, control costs, and achieve profitability targets.
• Excellent leadership skills to supervise and develop a culinary team.

Required skills

• Food & Beverage POS system proficiency
• Menu engineering and analysis
• Food safety compliance
• Cost control and budgeting