Executive Chef

We are seeking an experienced Executive Chef to lead our kitchen operations at Ember & Oak, a brand-new 6,500 sq. ft. restaurant and event space located on the historic Katy Golf Club premises in Parsons, Kansas. The new facility will debut in August/September 2026 and will house a full‑service restaurant, bar, and event space for golfers, local residents, and community visitors. Our mission is to create an exceptional experience both on and off the course through quality food, friendly service, and memorable hospitality. Position Overview The Executive Chef will be responsible for overseeing all culinary operations at Ember & Oak, including menu planning, food preparation, kitchen staff management, and ensuring the highest standards of quality, consistency, and safety. The role balances casual dining and event catering while maintaining efficiency and profitability. Executive Chef Duties And Responsibilities Develop a culinary plan to ensure quality satisfaction with both long‑and short‑term goals. Lead, train, and manage kitchen staff to deliver excellent food and service. Enhance food quality by creating standards for other kitchen staff members. Develop menus for the restaurant, bar, and special events that appeal to a wide range of guests. Create seasonal, monthly, and annual menus. Prepare and oversee food production for daily service, golf tournaments, banquets, and community events. Manage food and labor costs, portion control, and inventory to achieve budget goals. Monitor prices set on a menu by overseeing and comparing it to the cost of inventory, food orders, and supplies. Order supplies, work with vendors, and ensure accurate inventory management. Maintain a clean, safe, and compliant kitchen environment following all Kansas health regulations. Implement specials, promotions, and creative offerings to attract both golfers and local diners. Work with the Restaurant General Manager to ensure food, beverage, and labor budgets are maintained and monitored. Supervise daily activities of the kitchen staff including Sous Chefs, Specialist Chefs, Cooks, and Assistants. Ensure all kitchen equipment is running efficiently and arrange repairs or order new parts as required. Review operating costs of the kitchen operation to ensure food, equipment, and staffing budgets are not exceeded. Foster a positive, team‑oriented work environment that supports staff growth and retention. Other duties as assigned. Executive Chef Education And Qualifications 35 years of culinary management experience, preferably in a golf course, casual dining, or banquet setting. Culinary degree or equivalent professional experience preferred. Strong leadership, communication, and organizational skills. Experience managing both à la carte dining and banquet operations. Ability to work flexible hours. #J-18808-Ljbffr