Executive Chef — Hands-On Leader Seasonal Dining Job Bryan area,Texas USA,Restaurant/Food Service

Position: Executive Chef — Hands-On Leader for Seasonal Dining

Miramont Country Club in Bryan, TX is seeking an accomplished, innovative and hands-on Executive Chef to lead all culinary operations. This is a working leadership role requiring a Chef who is visible in the kitchen, engaged during service and committed to delivering exceptional dining experiences for Members and guests. The successful candidate will oversee an elevated à la carte program, lead banquet and Club event execution, develop seasonal menus and specials and build meaningful relationships with Members.

The Executive Chef will also manage budgeting, purchasing, scheduling and compliance while mentoring and developing a culinary team of approximately 20 employees and setting the standard for culinary excellence, consistency and hospitality across every dining outlet and Club events.

Basic Information

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Position Applying For

EXECUTIVE CHEF

Essential Functions (Summary-not limited to):

CULINARY LEADERSHIP & HANDS-ON COOKING

Works the line and actively cooks during peak service across all Club outlets.
Sets and personally upholds standards of quality, consistency, presentation and flavor across à la carte dining, specials and events.
Designs and rotates creative seasonal specials and à la carte menus that reflect current culinary trends while respecting Member preferences.
Personally trains and mentors cooks and kitchen staff on technique, plating and menu execution.
Steps into any station as needed to support the team and maintain service standards.

Plans and executes menus for Club events, private functions and banquets based on Banquet Event Orders (BEOs).

Partners with the Catering and F&B Service teams to ensure flawless execution of à la carte, banquets, member events, tournaments and seasonal celebrations.

Scales production and staffing appropriately for events ranging from small private dinners to large Club-wide functions.

Reviews and finalizes BEOs in advance to confirm menu feasibility, price and timing.

MEMBER & TEAM RELATIONS

Builds authentic relationships with Members, engaging with them in the dining outlets, member events, private event tastings and tailoring menus to individual preferences and dietary needs.
Goes above and beyond expectations to satisfy Members needs and provide the highest quality of service.
Always conveys a professional, hospitable attitude toward Members and team members alike.
Takes personal responsibility for resolving Member and guest concerns, in partnership with the General Manager.
Fosters a positive, energized team culture that motivates staff to elevate their performance.

COMMUNICATION

Maintains open communication with the General Manager, F&B, Catering and dining service teams.
Briefs the culinary team on daily menus, event menus and operational priorities to ensure smooth execution.
Communicates clearly and effectively in both written and verbal form and runs productive team meetings.
Educates F&B service staff on menu details, ingredients and preparation daily.

ADMINISTRATION & BUSINESS OPERATIONS

Manages food and labor cost controls, inventory, purchasing and vendor relationships to achieve budgeted profitability.
Conducts monthly inventories, interdepartmental credits and month-end procedures by set deadlines.
Codes invoices appropriately and processes them accurately and timely.
Interviews, hires, schedules and evaluates culinary staff; documents disciplinary matters and coordinates with the HR Manager as needed.
Prepares reports and administers kitchen personnel matters (scheduling, time off, etc.), balancing these…