{"schemaVersion":"jobsearcher.job.v1","id":"8e89858905471bfacd4d3aaa","url":"https://jobsearcher.com/jobs/8e89858905471bfacd4d3aaa","canonicalUrl":"https://jobsearcher.com/jobs/8e89858905471bfacd4d3aaa","title":"Executive Chef","description":"Executive ChefClub Location: The Woodlands Golf & Country Club - Tournament Course\r\nDepartment: Food & Beverage\r\nReports to: General Manager\r\nFLSA Status: Exempt\r\nScope: Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits.\r\nPrimary Responsibilities:\r\nEnsure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures.\r\nResponsible for selection, development and retention of talented culinary staff.\r\nEnsure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action.\r\nObserves and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate.\r\nEngineer all menu items to ensure quality and proper margins.\r\nCreate and execute short term and long term operational and financial plans for the department to improve quality and financial results.\r\nEnsure kitchen is clean and sanitary and is in compliance with all federal, state and local laws.\r\nCreates menus as needed for events, custom events, daily features and so on.\r\nIdentify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company.\r\nMaintains constant communication between departments and keeps other departments informed about special programs and events.\r\nQualifications:\r\nPrevious experience in a Chef leadership role\r\nHigh school diploma or equivalent required. Bachelor's degree, Culinary degree or certificate preferred.\r\nStrong attention to detail, planning and organizational skills\r\nExperience supervising others and leading a team\r\nStrong verbal and written communication skills\r\nWorking Conditions:\r\nWill often be required to work nights, weekends and holidays.\r\nCertification and/or License Requirement: Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire.\r\nPhysical / Cognitive Activities:\r\nThis description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations.\r\nThe major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts.\r\nCommunication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions\r\nA significant portion of time will be spent reviewing budgets, revenues, inventories and requisitions, requiring a great deal of reasoning and thinking skills.\r\nSince the employee in this position oversees several employees, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities.\r\nMathematical skills such as profit/loss concepts, percentages, and variances are used often.\r\nArcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.\r\nArcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.","company":"Arcis Golf","rawCompany":"arcis golf","city":"Spring","state":"TX","isRemote":false,"isActive":true,"createdAt":"2026-09-19T01:15:19.231Z","occupations":[{"code":"35-1011.00","title":"Chefs and Head Cooks","slug":"chefs-and-head-cooks"},{"code":"11-9051.00","title":"Food Service Managers","slug":"food-service-managers"},{"code":"35-1012.00","title":"First-Line Supervisors of Food Preparation and Serving Workers","slug":"first-line-supervisors-of-food-preparation-and-serving-workers"}],"industries":[{"code":"722511","title":"Full-Service Restaurants","slug":"full-service-restaurants"},{"code":"713910","title":"Golf Courses and Country Clubs","slug":"golf-courses-and-country-clubs"},{"code":"722310","title":"Food Service Contractors","slug":"food-service-contractors"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"Executive Chef","description":"Executive ChefClub Location: The Woodlands Golf & Country Club - Tournament Course\r\nDepartment: Food & Beverage\r\nReports to: General Manager\r\nFLSA Status: Exempt\r\nScope: Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits.\r\nPrimary Responsibilities:\r\nEnsure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures.\r\nResponsible for selection, development and retention of talented culinary staff.\r\nEnsure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action.\r\nObserves and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate.\r\nEngineer all menu items to ensure quality and proper margins.\r\nCreate and execute short term and long term operational and financial plans for the department to improve quality and financial results.\r\nEnsure kitchen is clean and sanitary and is in compliance with all federal, state and local laws.\r\nCreates menus as needed for events, custom events, daily features and so on.\r\nIdentify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company.\r\nMaintains constant communication between departments and keeps other departments informed about special programs and events.\r\nQualifications:\r\nPrevious experience in a Chef leadership role\r\nHigh school diploma or equivalent required. Bachelor's degree, Culinary degree or certificate preferred.\r\nStrong attention to detail, planning and organizational skills\r\nExperience supervising others and leading a team\r\nStrong verbal and written communication skills\r\nWorking Conditions:\r\nWill often be required to work nights, weekends and holidays.\r\nCertification and/or License Requirement: Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire.\r\nPhysical / Cognitive Activities:\r\nThis description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations.\r\nThe major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts.\r\nCommunication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions\r\nA significant portion of time will be spent reviewing budgets, revenues, inventories and requisitions, requiring a great deal of reasoning and thinking skills.\r\nSince the employee in this position oversees several employees, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities.\r\nMathematical skills such as profit/loss concepts, percentages, and variances are used often.\r\nArcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.\r\nArcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.","datePosted":"2026-09-19T01:15:19.231Z","dateModified":"2026-09-19T01:15:19.231Z","hiringOrganization":{"@type":"Organization","name":"Arcis Golf","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Spring","addressRegion":"TX","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"8e89858905471bfacd4d3aaa"},"url":"https://jobsearcher.com/jobs/8e89858905471bfacd4d3aaa"}}