Executive Chef
On-siteFort Myers, Florida, United States
Job Summary
Direct and oversee all day-to-day back-of-house culinary operations, including à la carte dining, banquets, tournaments, weddings, and special events. Lead, recruit, interview, hire, train, and mentor the culinary team while managing schedules, payroll, and staffing levels. Develop seasonal menus, standardized recipes, and production procedures to ensure quality, consistency, and cost control. Manage purchasing, inventory, vendor relationships, and departmental budgets while maintaining compliance with health regulations and sanitation standards. Collaborate with the Food & FBE Director and front-of-house leadership to execute flawless member dining experiences. Maintain a clean, safe, and efficient kitchen environment and conduct routine inspections. Full-time role with competitive benefits including medical, dental, vision, 401(k) match, and PTO.
Required Qualifications
- Minimum of five (5) years of Executive Chef experience in a private club, country club, resort, or similar upscale hospitality environment
- Demonstrated leadership experience with the ability to recruit, mentor coach, and develop a high-performing culinary team
- Extensive banquet and multi-outlet food and beverage experience
- Strong knowledge of menu development, food cost control, labor management, purchasing, inventory control, and vendor relations
- Creative culinary skills with a passion for delivering exceptional dining experiences
- Excellent organizational, communication, and problem-solving skills with the ability to thrive in a fast-paced environment
- Maintain current Manager ServSafe Certification or the ability to obtain certification upon hire
- Must have the ability to perform moderate physical work and may be required to lift up to 50 lbs. and up to 30 lbs. frequently
- Ability to perform basic mathematical skills
- Ability to monitor and develop subordinates
- Ability to visually monitor the operation areas
- Ability to write and read member communication
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