Job Description

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

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