Executive Chef bei Ember & Oak

Location: Ember & Oak, Parsons, Kansas

About Us: Ember & Oak is breaking ground for a brand new 6500 sq. ft. restaurant and event space located on the historic Katy Golf Club premises in Parsons, KS.  As new owners of The Katy Golf Club, Tank Connection decided to invest in the community by creating a new venue earmarked to celebrate its grand opening in August/September 2026 to coincide with The Katy Golf Club being open to the public for 100 years. The new facility will house a full-service restaurant, bar, and event space geared to service golfers, local residents, and community visitors for standard lunch and dinner dining along with special events such as tournaments, weddings, and other community and corporate events. Our mission is to create an exceptional experience both on and off the course through quality food, friendly service, and memorable hospitality. We are seeking an experienced Executive Chef to lead our kitchen operations and bring fresh, creative ideas to our food and beverage program. This new position will have the distinct opportunity to get involved on the ground floor of what is destined to become the premier dining and activity spot in the area.

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 ideal candidate is a hands-on leader who can balance the needs of both casual dining and event catering while maintaining efficiency and profitability.  This new position will afford the opportunity to allow your creative passions in food preparation shine and will be involved heavily in creating the menu for the newest restaurant and event space in Southeast Kansas.

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:

• 3–5 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, including evenings, weekends, and holidays as needed.
• Proven track record of managing costs while maintaining quality.
• Passion for food, hospitality, and community-driven service.

Executive Chef Physical Requirements:

While performing the duties of Executive Chef, the employee is regularly required to stand for extended periods of time; walk; sit; use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; balance; stoop, kneel, crouch or crawl; talk or hear; taste or smell. The employee must regularly lift and/or move up to 40 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. 

Executive Chef Work Environment:

While performing the duties of Executive Chef, the employee is exposed to weather conditions prevalent at the time. The noise level in the work environment is usually moderate.  Work involves exposure to hot surfaces and sharp utensils. Weekend, evening, and holiday availability required.

Limitations and Disclaimer:

The above job description is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required for the position. All job requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other employees.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to follow any other job-related instructions and to perform other job-related duties requested by their supervisor in compliance with Federal and State Laws.

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the employee must possess the abilities or aptitudes to perform each duty proficiently. Continued employment remains on an “at-will” basis.

REV-09/30/2025