Executive Chef

Job Summary Miramont Country Club 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. Essential Job Functions 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. Club Events, BEOS & Catering 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 duties with a strong daily presence in the kitchen. Recommends and oversees maintenance, repair and upkeep of kitchen equipment and facilities. Employment Policies & Safe Work Environment Reports all accidents, safety hazards and incidents of harassment to the General Manager immediately. Reports any damage or vandalism to Club property. Follows all Club policies and procedures as outlined in the employee handbook. Maintains a safe, secure and sanitary kitchen environment, including proper food storage, labeling and dating. Job Qualifications Certified Executive Chef (CEC) through the American Culinary Federation preferred ServSafe Manager Certification (or ability to obtain upon hire) Valid Texas Food Manager Certification (or ability to obtain upon hire) Positive attitude, creative mindset, and a highly motivated, hands‑on leadership style. Culinary degree or formal apprenticeship strongly preferred. Minimum eight years of progressive culinary experience, including experience with à la carte, banquet and event‑driven service. Five or more years in an Executive Chef, Executive Sous Chef, or comparable senior kitchen leadership role. Proven ability to lead and develop a team of approximately 20 while remaining actively engaged on the line. Strong business acumen: experience with food and labor cost management, budgeting and inventory control. Private club, resort, or high‑volume upscale dining experience preferred Excellent leadership, communication, and Member/guest relations skills. Physical Requirements Must be able to stand for extended periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and reach throughout service. Must be able to perform continuous, repetitive motions. Must be able to occasionally lift and/or move up to 50 pounds. Must be able to work in a busy, noisy, and fast‑paced kitchen environment, including cold, hot, humid and wet/slippery conditions. Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus. #J-18808-Ljbffr