History:
In 1933, Joseph and Permelia Reed purchased what was then the Olympia Beach Hotel. Over the next six decades, the Jupiter Island Club evolved into one of the finest residential retreats in America. In 1996, the members of the Club purchased the Club from the Reed Family Trust and are the present owners and operators. As the Club moves into the future, it is in the process of improving and enhancing its many facilities and amenities while maintaining the wonderful family environment created by the Reeds.
Facility Information:
The Jupiter Island Club is set on a barrier island off the coast of Florida bounded by the Indian River to the West, the ‘Atlantic Ocean to the East, a wildlife refuge to the North and Blowing Rocks Preserve to the South.
Guest accommodations at the Jupiter Island Club include charming guestrooms at the Island Inn or in nearby cottages located from ocean to riverside. All are within easy walking distance of the Club’s facilities and recreational diversions. The Club’s 18-hole golf course is challenging and memorable. The back nine wanders through a beautiful garden with majestic views of the Indian River. The Club has 14 Har-Tru courts and skilled professional staff for lessons and play. Docking facilities for yachts and pleasure crafts of all sizes are available at the Club docks on the Indian River. Just offshore is some of the best game fishing in America, although the children seem to prefer our docks for snapper and yellowtail.
For lovers of sand and sun, the Beach Club is a focal point of activity. The large heated saltwater pool provides a pleasant alternative to the ocean; in itself beautiful and inviting. Guests can also enjoy a wonderful lunch at the ocean-side Snack Bar or cocktails from the bar lounging in their beach chair.
Fitness and wellness are priorities at the Health and Fitness Center. Organized exercise classes, facials, massages, and other spa treatments are offered. The facility has a sauna, Jacuzzi, exercise pool, and an aerobics studio.
The Jupiter Island Club has a long tradition of providing exceptional dining experiences for its members and guests. Excellent cuisine and superior service in the Club’s guiding standard.
Foodservice Facilities:
During peak season (October – April) the club offers Breakfast, Lunch and Dinner service daily. Annual club’s F&B sales are $4 ML derived from the following revenue centers. There are (5) five dining outlets at three locations on the club grounds. The Beach House & its Bistro Pub (currently under renovation and to reopen Fall 2015); Main Clubhouse (Main & Three Palms Dining Rooms with formal and causal programs); Golf Clubhouse; and the Chef’s Cupboard (retail w kitchen). Collectively a la carte food sales are $1.75 ML. The Chef’s Cupboard produces an additional $750,000 in retail Food & $330,000 in Wine & Spirits sales: Event sale are $600K; and Beverage sales are $500K. When club is in season it is busy. (menu examples to follow)
Expectations, Requirements & Objectives:
The Club has a respected culinary program and scratch kitchen lead by Michel Personnaz, Maître Cuisinier de France (Master Chef of France). The culinary team is organized as a brigade with team leads including a Chef Garde Manger; Outlet Chefs (chef de cuisine); Pastry Chef, Purchasing Manager and Small Outlet Managers. The Culinary and Stewarding Team exceed 50 at peak and the majority of the culinary team resided on premise in club dormitories.
This position reports directly and works closely with the Executive Chef and is responsible for directing all daily production and quality standards in all food service outlets including banquets and club events. This individual must be extremely organized; advanced in their technical skills and ability, have large volume experience and possess exceptional leadership qualities capable of leading a dynamic culinary team. The greater goal is for this professional to work closely with the Executive Chef collaborating in advancing menu programing and services offered to membership in its various outlets. (The goal is to seek continual improvement.) Upon the completion of the new Beach Clubhouse; member expectations and demand at this outlet will increase creating even more demand for progressive menu programing blended with traditional club fare.
Summary:
The candidate we are seeking possesses an unquestionable passion for the culinary arts and values their career. In addition, quality experience gained at highly respected and large volume clubs; resort and/or five hotel properties. This professional is responsible to lead all daily food production and work closely with the culinary team assuring each area is operating to club standards. In conjunction with the Executive Chef, he/she will develop menus; create food purchase specifications; standardize recipes and production practices. Additionally he/she is responsible for the development and monitoring of the food and labor budget. Ultimately the Senior Sous Chef inspires all to reach the highest professional standards in food production and sanitation.
Salary and Benefits:
As with the Club’s stable history of hiring exceptional management personnel, the Club is looking for a long-term match. (The Club’s most recent Senior Sous Chef of a decade plus suddenly passed creating this special opening) The compensation package includes a respectful base salary plus excellent benefits including a comprehensive medical insurance program (according to club policy); 401k program with employer matching contribution; vacation; and professional development.
Inquiries:
This is a year round position. This position will be filled with urgency upon identifying the right professional. Interested professionals should send resumes, a well-conceived cover letter and supporting information including menu examples, pictures, personal website, etc., all in strict confidence by clicking here.