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Executive Chef, Green Tree Country Club, Midland, Texas

Executive Chef, Green Tree Country Club, Midland, Texas

About Green Tree Country Club ….. Thirty-seven years ago, Jerry Mobley dreamed big. His vision wasn’t oil, although Midland’s success in the oil industry likely was a key in realizing his dream. What he sought was a golf oasis born of dusty farmland in northwest Midland County. It is now known as Green Tree Country Club. Some scoffed at the idea of the new development. Midland already had three courses – each of them quality tracks.

Not long after, Hoyle McCright of First National Bank came forward providing another integral piece. Midland West Corp. was created, and 320 acres north of the original site was obtained from Button Estes. “The site was a sandy old farm with one sickly tree and tumbleweeds,” Mobley recalled in a letter. Mobley wrote there were a few hitches in the GTCC development. Charles Howard of Austin was the architect of an 18-hole, championship golf course, which covers 176 acres and featured Bermuda fairways and bent-grass greens, renown as the largest in the southwest at the time. An additional nine holes were opened in 1985, providing more options for golfers looking to get in a full round.  More improvements are planned for this West Texas gem of a property and membership.

Key Expectations and Goals for the Culinary Program:

  • The Club needs a Culinary Leader who will add consistency and variety to the Ala Carte/Banquet operations. Must have a strong culinary vision and embrace traditions and the regional goodness West Texas has to offer.
  • The Chef shall use logic and reason to identify solutions and alternatives for progressing standards, developing staff and a successful outcome in all situations.
  • Evaluates current practices and processes; recognizes ways to improve current business methods, personnel, quality of products and services provided to the members.
  • The ideal candidate must understand and embrace Club dynamics.


Position Summary: Responsible for all food and pastry production, including that sold in restaurants, banquet functions and other seasonal outlets. Develop menus, food purchase specifications and recipes. Supervises production and pastry staff. Develop and monitor food and labor budgets for the department. Maintain highest professional food quality and sanitation standards.

It will be important that the new professional align self with, and embrace the Club’s culture that values respect, relationships and purpose. The Executive Chef will always look for improvement. The club is on the threshold of a long-range plan that will include the chef with a large and exciting responsibility influencing the design, function and flow and in specifying equipment that will allow the club’s culinary program to perform at an even higher level.  In advance of planned renovations, the chef will assert high standards of excellence above what already exists in kitchen operations. The ideal candidate will possess a true passion for professional cooking, have people sense and a proven and stable track record of culinary excellence.

Job Requirements:

  • Organized and detail-oriented without an ego driven approach.
  • A Hands-on, leader by example, embracing mentoring, coaching and directing his/her culinary team. Employees need leadership.
  • A presence team player supported by congenial manner.
  • Someone who understands the private club sector and is driven by pride, member satisfaction and teamwork.
  • The ability to handle pressure, creativity to offer a diversity of items and an approach that facilitates communication and a sense of unity.
  • Competent in organization and time management skills.
  • The ability to demonstrate good judgment, problem solving, and decision-making skills.
  • Exudes professionalism on all levels including, when working and communicating with subordinates, peers, and members.
  • Excellent written and verbal skills for effective communication.
  • The Chef serves as role model and sets the standard for all employees to maintain high-quality and consistent member service . (This requires an advanced knowledge of industry best practices and member service.)
  • Develops operating plans for all food outlets, plans to include revenue projections, cost of products and expenses.
  • Has an engaging, outgoing personality – one that both staff and membership can relate to and rally around.
  • The Executive Chef evaluates job performance of culinary staff; coaches and counsels to insure staff is on track. Rewards and disciplines staff in a fair and appropriate manner.
  • Develops recipes and techniques for food preparation and presentation which help to assure a consistently high quality product.
  • Works to manage food costs by exercising portion control over all items served. Assists in establishing menu selling prices.
  • The Executive Chef will attend all staff meetings where practical and is expected to maintain a professional relationship with all employees.
  • Interacts enthusiastically with, and is visible to, the membership.

Additional Information:

  • Annual food sales at $1.7M; total F&B Sales $2.8M.
  • The desired Food cost is 42% with a sales mix of 66% a la carte and 34% banquet.
  • There are 21 kitchen employees supported by a $761,000. labor budget.
  • The Club supports one main kitchen and a seasonal pool kitchen.
  • The Executive Chef is supported by two (2) Sous Chefs.
  • The main Clubhouse is 40,000 sq. ft. and supported by almost 1,200 total members whose average age is 53.
  • The Club operates full-time year around.
  • The Executive Chef reports to the Club Manager.

Club Dining Facilities provide breakfast, lunch and dinner services and various outlets.

The Couples Lounge – Open Tuesday through Sunday and provides casual dining for lunch and elegant dinners for membership above the age of 21.

19th Hole Dining Room – Serves casual dining to elegant evening dinners. A popular gathering spot, the 19th Hole is a place where members and families come to enjoy an early breakfast, informal lunch, or a special night where they can appreciate a casual atmosphere and superb cuisine.

Veranda – This is an informal, outdoor dining area with fantastic views of the golf course.

The Patio – A full service casual dining facility outside from the 19th Hole Dining Room.

The Pool – Opened seasonally and busy at peak.

Private Member & Club Events – The flexibility of our banquet space, coupled with great food and service, offers the ability to accommodate a party of 400 or an intimate dinner for 10.

The Club offers an outstanding work-life balance, competitive compensation plan including a competitive base salary based on experience and skill, Holiday Bonus, ACF dues and Convention,  health & life insurance, and other standard perks. Interested individuals should send resumes, a well-conceived cover letter, and supporting information. (A Personal Portfolio is encouraged) in strict confidence.  Click Here to upload your information.


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