CLUB OVERVIEW

POSITION SUMMARY

KEY RESPONSIBILITIES

• Establish and maintain the Club’s culinary vision, standards, recipes, preparation methods, and operating procedures.
• Develop fresh, seasonal, and locally inspired menus, including thoughtful healthy and organic options, across à la carte dining, private functions, Club events, and other culinary outlets.
• Successfully manage several distinct menus that change weekly or monthly, maintaining a focus on quality and consistency rather than quantity.
• Lead the simultaneous execution of à la carte dining and private functions, maintaining high standards for flavor, presentation, portioning, temperature, timeliness, and overall quality.
• Regularly evaluate menus based on member feedback, seasonality, product availability, culinary trends, operating results, and evolving preferences.
• Maintain a visible and approachable presence during key service periods and events, engaging comfortably with members and responding thoughtfully to feedback, dietary needs, and special requests.
• Collaborate with Club leadership and front-of-house teams to create memorable and consistently executed dining experiences.

• Develop and manage the culinary department’s operating and capital budgets in partnership with Club leadership and the finance team.
• Maintain disciplined control over food, labor, supply, and other operating costs while maintaining or enhancing quality and member satisfaction.
• Monitor financial and operating results, including purchasing, inventory, waste, recipe costing, portion control, labor productivity, and departmental expenses, taking corrective action as needed.
• Use effective forecasting, staffing, scheduling, production planning, purchasing, and inventory practices to improve efficiency and minimize waste.
• Evaluate the operational and financial implications of menu changes while preserving freshness, consistency, and quality.
• Partner with Food & Beverage and Club leadership on menu pricing, culinary programming, special events, catering, equipment, and long-term capital needs.
• Direct food and supply purchasing and vendor relationships to ensure quality, consistency, availability, and appropriate cost control.

• Recruit, train, coach, evaluate, develop, and retain a talented and cohesive culinary team, including Sous Chefs and emerging culinary leaders.
• Establish clear expectations and accountability while fostering professionalism, teamwork, continuous learning, and improvement.
• Provide ongoing training covering recipes and menu changes, culinary and presentation standards, consistency, food safety, sanitation, and service expectations.
• Partner with Food & Beverage leadership to ensure front-of-house employees are effectively trained on menus, ingredients, preparation, and key service considerations.
• Provide meaningful feedback and annual performance reviews, hold culinary team members accountable for established standards, and identify opportunities for career development and succession.
• Maintain staffing and production plans appropriate to outlet volume, menu complexity, seasonality, and simultaneous à la carte and private-function demands.
• Lead by example and cultivate a positive, fair, supportive, and accountable work environment.

• Ensure compliance with all applicable food-safety, sanitation, health, allergen-management, and workplace-safety requirements.
• Maintain safe, clean, organized, and professional kitchens, storage areas, equipment, and working conditions.
• Incorporate Florida-grown produce, fresh regional seafood, and other locally inspired ingredients when they support quality, consistency, member preferences, and financial objectives.
• Participate in planning for culinary facilities, equipment, and capital needs, including kitchen renovations as appropriate.
• Develop practical contingency plans for severe weather and hurricane-related disruptions.
• Perform other duties as assigned by the General Manager/COO.

THE CANDIDATE

• Previous Executive Chef experience required, ideally within a private club, luxury hotel or resort, high-end restaurant group, or comparable hospitality environment.
• A minimum of seven years of progressive culinary experience is required, with ten or more years preferred and demonstrated success leading complex, high-quality culinary operations.
• Proven ability to manage multiple outlets and frequently changing menus while simultaneously executing à la carte dining and private functions at a consistently high level.
• Demonstrated ability to develop fresh, seasonal, locally inspired menus, including healthy and organic offerings, with an emphasis on quality rather than quantity.
• Strong knowledge of contemporary culinary techniques, menu development, food trends, and private club hospitality standards.
• Experience with kitchen renovations, culinary capital projects, and equipment procurement is preferred.

• Proven record of managing food, labor, supply, and other operating costs while maintaining or enhancing culinary quality.
• Demonstrated ability to recruit, train, coach, develop, evaluate, and hold accountable a high-performing culinary team.
• Commitment to fostering a learning environment that encourages professional development and continuous improvement.
• Ability to effectively educate and support front-of-house teams in their knowledge and understanding of menus and culinary offerings.
• Strong leadership, communication, organizational, and critical thinking skills, with the ability to multitask and manage competing operational priorities.
• Outgoing and approachable leadership style with the confidence and comfort to maintain an active presence and engage regularly with members.

• Culinary degree or formal culinary training preferred. A bachelor’s degree in hospitality management, culinary arts, business, or a related field is an asset.
• Strong knowledge of food safety, sanitation, allergen management, HACCP principles, and applicable regulatory requirements.
• SERV Safe or an equivalent food-safety certification is required or must be obtained within the time frame established by the Club.