Situated along Southwestern Florida’s Gulf Coast, Naples Bay Resort blends a destination resort experience with a personalized residential lifestyle. Located at the gateway to Old Naples on Fifth Avenue South, in the heart of one of Florida’s most exclusive beach city destinations on the Southwest coast, this AAA FOUR DIAMOND tropical luxury resort is like no other. Nestled in a waterfront setting on Naples Bay, white sand beaches and access to the Florida Everglades, Naples Bay Resort and Marina is a hotel that features an amenity-rich environment that includes Euro-style spa, The Naples Bay Club with four crystal-blue resort pools, meandering lazy river, state-of-the-art fitness and tennis facilities, all set around a 97 slip luxury marina.
Mission Statement “Where authentic and memorable experiences are inspired”
Position Specific
Naples Bay Club is looking for an Executive Chef who will communicate and inspire the team with hands-on involvement and clear communication. Work with staff and at the same time gain their respect as the executive in the kitchen. He/she is a “Leader” for its culinary team operating in a firm but fair manner holding staff accountable. The new Executive Chef will be passionate about food; will keep-up with the latest food trends, ethnic cuisines and products and will have a strong understanding of, and be responsive to, organic, gluten free and other possible member requests.
With this appointment the Club is looking to evolve and elevate the club’s food programs. The successful candidate will also focus on a member desire for more upscale dining and healthy options that meet a variety of dietary needs. The ideal candidate will have a proven and stable track record of culinary excellence and,
- Competent in organizational and time management skills. The ability to demonstrate good judgment, problem solving and decision-making skills.
- Creative instilling a high level of quality and consistency in all food that is served.
- Will work with Sales & Events creating themed F&B events and specials.
- Participates at the Committee meetings and provides a brief report on seasonal menu changes, new menu items, staff updates and current priorities.
- Will partner in compiling annual budget.
- Competent in organizational and time management skills. The ability to demonstrate good judgment, problem solving and decision-making skills.
- Ensures that high standards of sanitation, cleanliness, and safety are always maintained throughout all kitchen areas. This includes daily site visits to all outlets.
- The Chef should be visible occasionally to speak with members in lounge, initiate cooking classes etc.
Initial Priorities:
- Learn and get to know the team – The new Executive Chef will learn the culture and interface with people in sales and operations. He/she is a savvy skilled operator who will develop a culture of high standards and excellence.
- Member Relations – The Executive Chef will get to know the members and listen/adapt to their needs and wants. He/she will be responsive to feedback in a positive manner.
- Operations Overview – First … Analyze where culinary currently is in terms of performance and output. Than the new Executive Chef is expected to evaluate and improve current operations and purchasing for enhanced systems, controls, product, and services in all areas.
- Menu Development – The Executive Chef should launch new Members Lounge menus. He/she will evaluate menus using as much fresh product as possible and develop the culinary program with evolving menu programming that pique member interest.
Additional Information:
- Annual food sales $1.7MM; Total F&B Sales $2,550MM.
- The Club currently maintains a 33% food cost; the budgeted goal is 30%. Sales are a mix of 85% a la carte and 15% banquet.
- There are 10 kitchen employees supported by a $425,000 labor budget.
- The Club maintains two (2) kitchens, at The Club and a kitchen in the seasonal restaurant. Mgmt. rates kitchens a 4 out of 5. Capital replacement plan in place.
- The Chef is supported with a Sous Chef. The Chef does the purchasing.
- There is one 1,000 sq ft Clubhouse that is supported by 375 members whose average age is 55.
- The Club operates 365 days annually.
- The Executive Chef reports to the Club Director with dotted to GM and works closely with Human Resources, Sales & Events, Food & Beverage Service Leaders and Front Office.
A la Carte Dining:
1882 Bar – upscale dining with 100 seats serving Dinner 165 days per year.
Bluewater Grille – casual dining with 80 seats serving Lunch & Dinner daily.
Members Lounge – upscale dining with 40 seats serving Breakfast daily.
Cafe on the Bay – casual dining with 24 seats serving Breakfast & Lunch daily.
Private Parties/Member Events – The Club has two (2) Private Rooms with seating from 12 to 40. The largest sit down the club can accommodate is 140.
A compensation package that will include a competitive base salary and performance bonus. Excellent benefits including medical & life insurance, 401K (after one year), vacation and ACF dues & conference. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged) in strict confidence. Click Here to upload your information:
Work with DMA, a team of proven culinary professionals to help advance your career.
