The Organization Founded in 1947, the Petroleum Club of Midland is a prestigious, member-owned club rooted in the rich history of West Texas. Located in the heart of downtown Midland, the Club has long served as a central gathering place for leaders in the oil and gas industry, as well as professionals and families seeking excellence in dining, events and camaraderie. The Club prides itself on its tradition of elegance, service and a welcoming culture grounded in respect, relationships and purpose. With a reputation for exceptional cuisine, memorable social events and warm hospitality, the Petroleum Club is more than just a dining facility - it is a trusted community and a lifestyle. The Club is currently poised for continued growth and evolution, and the next Executive Chef will play a vital role in shaping the culinary experience for the next generation of members. ABOUT THE CLUB Annual Club Revenues: $6.9 million Annual F&B Revenues: $3.2 million 4 - 6 Weddings & 35 - 40 Large Events Per Year Membership Size: 875 Food Cost Budget: 48% Venues or Dining Rooms: 4 open for lunch and 2 for dinner service Total Seating Capacity: up to 800 for large event Hours of Operation: Restaurants 11:00 am-10:00 pm Monday-Saturday. Continental Breakfast served for a small group Monday - Friday at 8:00 am Closed on Sunday except Easter and Mother's Day Closed for Memorial Day, July 4th and Labor Day Weekend Open Thanksgiving Day, closed that Friday, Saturday, and Sunday Christmas Break: closed December 23 to January 2 BOH FTE: 18 FOH FTE: 20 Position Overview The Executive Chef is responsible for all culinary operations at the Petroleum Club, including à la carte dining, banquet functions and pastry production. This leader is accountable for the development of menus, food purchase specifications, labor management and overall food quality and presentation. The Executive Chef must maintain high standards of sanitation, financial discipline and culinary excellence while fostering a collaborative and positive work environment. EXPECTATIONS: Create and execute innovative seasonal menus that reflect the preferences of the membership Lead, inspire and hold accountable all culinary staff Champion a collaborative, respectful and professional team culture Maintain a visible and active presence in the kitchen and on the floor during key service times and events Deliver consistent food quality and member satisfaction across all dining experiences Achieve financial targets, including food and labor cost goals, while upholding quality standards Embody professionalism and serve as a role model for culinary and service staff. Key Responsibilities CULINARY LEADERSHIP Plan and develop menus for à la carte, banquets, member events and special occasions Approve and oversee all food and product purchases with a focus on quality and cost control Maintain high-level food preparation standards, presentation and consistency across all offerings Supervise and schedule all kitchen operations, ensuring efficient workflows and adherence to labor budgets TEAM MANAGEMENT & CULTURE Recruit, hire, train and evaluate kitchen and pastry team members Provide leadership and mentorship to develop internal talent and build a high-performing team Promote cross-training and career development opportunities Conduct pre-service line-ups and staff meetings to foster effective communication and promote excellence FINANCIAL MANAGEMENT Prepare and manage the culinary department's food and labor budgets Monitor performance to ensure alignment with financial goals; take corrective action as necessary Control inventory, minimize waste and ensure cost-effective purchasing practices SAFETY & SANITATION Uphold and enforce strict sanitation and safety practices throughout all food preparation areas Implement regular kitchen cleaning schedules and maintenance procedures Ensure compliance with all OSHA, health department and Club safety guidelines MEMBER & EVENT ENGAGEMENT Attend and contribute to member event planning and food & beverage meetings Collaborate with service and catering teams to ensure smooth event execution Engage with members during events and service to receive feedback and promote member satisfaction Skills, Background & Personality An experienced, hands-on leader who models integrity, respect and excellence Strong communication skills and a professional presence with both staff and members Deep understanding of private club dynamics and member service excellence Creative, organized and driven to deliver culinary innovation and consistency Calm and composed under pressure, with a keen eye for detail and a sense of urgency Proven track record of managing high-volume kitchens and upscale events Qualifications Minimum 7-10 years of progressive kitchen leadership experience; prior private club experience preferred Degree in Culinary Arts or a relevant field from an accredited institution is preferred ServSafe or other sanitation certification required Proficient in culinary budgeting, cost control and inventory systems Experience managing diverse teams, including pastry and banquet operations Compensation Salary will be commensurate with qualifications and experience Health, dental, and vision insurance 401(k) plan with club match Paid vacation and holidays Professional development opportunities Complimentary meals and uniforms To be Considered Interested and qualified applicants should submit a cover letter and resume to

The Organization Midland Country Club (MCC) is a premier destination nestled in the heart of the vibrant community of Midland, Texas. Established in 1927, the Club boasts a rich history and a tradition of excellence in providing unparalleled experiences for members and guests. Midland Country Club's crown jewel is its 7,483-yard Championship Golf Course, ranked in the Top 50 in Texas. Situated on lush, meticulously manicured grounds spanning over 160 acres, the 18-hole course-designed by renowned architect Ralph Plummer-presents a challenging yet rewarding landscape for players of all levels. With strategic bunkers, undulating fairways, and stunning views of the West Texas horizon, the course promises an unforgettable round every time. Since its inception nearly a century ago, Midland Country Club has been a cornerstone of the community, fostering connections and creating memories for generations of members. Steeped in tradition, the Club honors its heritage while embracing modern amenities and services to meet the evolving needs of its members. Beyond the greens, Midland Country Club offers a wealth of amenities designed to enhance the quality of life for MCC members. From the state-of-the-art fitness center to the inviting clubhouse, complete with elegant dining options and spaces for private events, every aspect of the Club is crafted to provide an exceptional experience. The Club's tennis courts, brand new pickleball courts, swimming pool, and various social events throughout the year ensure there's always something for everyone. The Midland Country Club staff is upholding the legacy of exceptional service and creating unforgettable moments for our valued members and guests. The team is committed to the Club's Mission Statement: Midland Country Club is a traditional private country club offering a family-oriented experience, exceptional facilities, personal service, and lifelong relationships. CLUB FACTS: 880 total member families 7 dining outlets, including formal and casual spaces $17.6M gross revenues $4.2M annual F&B revenues 120 full-time employees Open 6 days per week, year-round Club Essentials POS/Accounting System Position Overview Midland Country Club is seeking a talented and driven Executive Sous Chef to join its exceptional culinary leadership team. This is a hands-on, creative role for a chef who thrives in a fast-paced, service-oriented environment and is passionate about delivering a consistently exceptional dining experience across the Club's seven distinct dining venues. The Executive Sous Chef will play a key leadership role in maintaining culinary excellence, mentoring the team, supporting menu innovation, and overseeing daily kitchen operations. They will work closely with the Executive Chef to ensure all food is executed to the highest standards of quality, consistency and presentation. Responsibilities Assist the Executive Chef in overseeing all kitchen operations, ensuring seamless execution of food preparation, production and service Provide supervision, coaching and mentorship to the culinary team, fostering a culture of professionalism, creativity and teamwork Ensure compliance with food safety, sanitation and cleanliness standards Collaborate on menu development, seasonal offerings and culinary events Lead by example with a hands-on approach in the kitchen Manage ordering, inventory control, vendor relations and cost control Participate in hiring, scheduling, evaluating and training culinary staff Ensure quality and timeliness in banquets, private events and large functions Serve as kitchen lead in the absence of the Executive Chef Skills, Background & Personality Minimum of 5 years culinary leadership experience, preferably in a private club or fine dining setting. Culinary degree or certification preferred Strong knowledge of cooking techniques, presentation and flavor profiles Proven team leadership and mentoring skills Excellent organizational and communication skills Ability to perform under pressure in a fast-paced environment Proficiency with inventory and food cost systems ServSafe Certification required Competitive Compensation The Club offers an attractive and competitive compensation and benefits package to include: Competitive salary based on experience Health, dental, and vision insurance 401(k) plan with club match Paid vacation and holidays Professional development opportunities Complimentary meals and uniforms Supportive club culture To be Considered Please submit your cover letter, and a résumé attached via email with the subject line: Executive Sous Chef, Midland Country Club to the contact below: Tara Osborne, Principal