Executive Chef/ Food & Beverage Director

Walden on Lake Houston Country Club is seeking an experienced, service-oriented Executive Chef/ F & B Director "Chef & B" to lead our culinary team in newly renovated spaces including beautifully designed Member Dining Room. This is an exciting opportunity for a passionate, creative, and leadership-driven chef to oversee menu innovation, kitchen operations, and exceptional member dining experiences.

** Competitive salary with experience.

POSITION DESCRIPTION SUMMARY

The Executive Chef/ Food & Beverage Director "Chef & B" is responsible for overseeing all culinary and food service operations, ensuring an exceptional dining experience for members and guests. This dual leadership role requires a hands-on approach in managing the kitchen and front-of-house operations, driving menu innovation, staff training, and financial performance. The ideal candidate is a strategic thinker, passionate about hospitality, and dedicated to maintaining high service standards in a soon to be newly renovated dining area.

ESSENTIAL FUNCTIONS AND ACCOUNTABILITIES

Culinary Operations & Menu Development

Plan and create innovative menus based on market trends, member preferences, and seasonal ingredients.

Food & Beverage Management

Direct daily operations for the dining room, lounges, catering, and bar service.

Establish and maintain high service standards, ensuring an elevated member experience.

Implement food safety and sanitation protocols in compliance with health regulations.

Oversee inventory management and pricing strategy for food and beverage items.

Leadership & Staff Development

Hire, train, and develop a high-performing culinary and service team

Foster collaboration between back-of-house and front-of-house staff to enhance dining experiences.

Conduct staff training programs focused on service excellence, food quality, and hospitality

Schedule staff efficiently to maximize productivity and control labor costs

Financial & Administrative Oversight

Manage food cost, labor budget, and operational expenses to achieve profitability.

Implement cost-control measures, including portion control, inventory management, and purchasing strategies

Maintain payroll records and oversee point-of-sale (POS) system functionality.

Ensure compliance with state alcohol laws (TABC) and club policies.

Qualifications

Bachelor's degree in Hospitality Management or related field preferred.

Minimum of 3-5 years in an executive chef or food & beverage management role.

Strong leadership skills, team-building experience, and financial acumen

Knowledge of Microsoft Word, Excel, budgeting, and point-of-sale management

Ability to thrive in a fast-paced, high-volume club environment

Working Conditions

Open availability, including evenings, weekends, and holidays

Active participation in member events, banquets, and daily dining operations

Professional demeanor with a commitment to customer service excellence

Maintain food quality, portion sizes, and presentation standards, ensuring consistency.

Oversee cooking methods and food preparation to meet high culinary standards.

Manage food procurement, approve quality of deliveries, and ensure cost-effective purchasing.

REPORTING RELATIONSHIPS

Directly To: General Manager

Supervisors: Sous Chef; Banquet Chef, Line Cooks & Kitchen Staff, Servers, Food Runners, Snack Bar Attendants

Job Type: Full-time

Benefits:

Dental insurance

Health insurance

Paid time off

Vision insurance

Shift:

Day shift

Evening shift

Morning shift

Night shift