A member-owned private club with over 700 full members located in a small boating community on Charlotte Harbor situated just north of Fort Myers, FL . The population of the community doubles in season as does the activity at the Club.
The Club has food and beverage sales of $1.3M with seating for over 200 in the main dining room, 60 in the grille and 60 on the covered veranda. Approximately 35% of the revenue is banquet related.
The Club has a very active social schedule which involves the kitchen with the production of creative fun food while at the same time offers the basics. The Club is open year round (11 ½ months) and closed on Mondays.
Position Overview:
The Chef is responsible for all of the Food and Beverage back of the house operations while working closely with the front of the house providing innovative fresh high quality products and service to members and guests. The Chef is responsible for training and professional development. The Chef works in concert with the GM to provide creative fun quality food and beverage offerings year round.
Qualifications and Experience
- A professional with a verifiable work record.
- A minimum of four years experience as an Executive Chef or Sous Chef ready to make the next step.
- Diversified kitchen and hospitality industry experience to include fine dining, banquet and casual dining.
- Must be compliant with and support a drug-free workplace.
- Strong communication skills and ability to work with others is key.
- Must have basic computer skills not limited to Microsoft Outlook, Word and Excel.
- Certified in food safety
- A person of proven integrity.
Education and Certification
- Minimum of an Associate’s Degree in Culinary Arts or ACF certified apprentice graduate.
Skills and Competencies
- Ability to train and develop current team members and provide a positive working-learning environment.
- Must understand and have a member service philosophy.
- Be engaged in managing the kitchen to provide the membership with consistent high quality food with innovative plate presentation, while living with in the budget and paying attention to the bottom-line.
- A knowledge of expense control as it relates to payroll and the forecasting/budgeting of expenses.
- Experience with purchasing and inventory systems.
- Be willing to adjust, be flexible and responsive to member requests in menu selections whether in the dining room or planning a private party with members.
- Continually looks for opportunities to improve the kitchen operation for the staff and members alike.
- Ability to create and keep fresh menu ideas ongoing and involve the staff.
- Create and foster service culture for all Team Members.
- Be a diplomatic Team Leader.
The Club offers a competitive compensation plan including a competitive base salary and performance bonus based on experience and skill, ACF dues and Convention, dental, health & life insurance, retirement plan and other standard perks. Interested individuals should send resumes, a well-conceived cover letter, and supporting information.
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