Chef Placed

Jupiter Island Club, Hobe Sound, FL, is a full-service private club located 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. JIC is recognized as one of the finest residential retreats in America. The Jupiter Island Club has a long tradition of providing exceptional dining experiences.

Position Specific

JIC is in search of a motivated, highly-skilled, technically diverse and current professional to lead the Club’s Pastry Program. Club foodservice is scratch production, progressive in its offerings and led by a highly regarded Olympian Executive Chef, Joe Albertelli, CEC.  The ideal candidate is self-motivated and a team player, career minded, detail-oriented and capable of producing the diversity required in a traditional Club with progressive palates. This individual should be a focused individual who identifies the need to be an active engaged professional within an existing team of department heads who support and challenge each other. A pastry visionary structured with one foot on a solid foundation of traditional standards and out in front on the cutting edge of the profession. Should possess a sincere and effortless desire to provide incredible hospitality with the ability to instill the same in the pastry team.

Core Requirements:

• The role of the Pastry Chef is to set the standard for pastry employees to maintain high quality and consistent member services. Has knowledge of the industry and best practices.
• The successful candidate will be a motivator committed to professionalism and staff development through hands-on training, coaching, and counseling.
• A creative, genuine craftsperson who sincerely understands the need for everything to be the best possible, that serving ice cream, or a BLT is equally as important as fine dining.
• Skilled at motivating and directing a team of five (5).
• Complete understanding of scratch baking and pastry production with proven knowledge of volume banquet production and detailed a la carte dessert service.
• Develop, recommend, and produce daily/weekly dessert features along with custom designing private events and Club produced banquet offerings. Enjoys promoting the craft and the department.
• Work closely with the Executive Chef sourcing, forecasting, and managing the purchase of all related foodstuff including dry goods, perishables, and specialty items.
• Must comply fully with JIC rules and regulations for the safe, efficient operation of the Club’s facilities and behavior protocols.

Initial Priorities:

1. Will understand and embrace Club Policies and Procedures by studying handbooks, interaction with HR and observing culture.
2. Manage the team and production of macaroons, chocolate chip and other cookies, doughnuts, croissants, muffins, pie shells, and pastries of all kinds, as well as all special occasion cakes.
3. Learn by assessing Pastry operations and SOP’s.
4. Review current Pastry areas; Identity and determine what areas can be improved. Discuss opportunities with Executive Chef.
5. Recognize the needs of “a whole season” by observing and noting shared thoughts, opinions, and ideas. Maintain a daily diary/log, recording business patterns and historical references, developed in part by asking a lot of questions to fully understand.

Additional Information:

• Annual food sales at $3.4MM; total F&B sales $5.1MM w sales mix of 67% à la carte, 33% private events.
• The Club maintains four kitchens and separate Pastry Kitchen.
• The Pastry Chef is supported by a team of four (4).
• There are four (4) Clubhouses supported by 425 members whose average age is 74.
• The Club is open 8 months per/year and closes June-September.
• The Pastry Chef reports to the Executive Chef and works with the F&B Manager, F&B Office, Purchasing Manager, Human Resource Director, CFO and maintenance.

Dining Venues:

Chef’s Cupboard and Wine Shop – Casual and informal foodservice including coffees and grocery/wine market for members and their guests.

River Grill – Casual, seating for 50 guests, serving dinner five days per week.

Main Club Dining Room – Formal, seating for 125 serving dinner only two days per week.

Main Club Room – Casual, seating for 75 serving breakfast only seven days per week.

Golf House – Seating for 150 serving lunch only seven days per week.

Ocean Grill – Seating for 200 serving lunch & dinner five/six days/ wk.

Snack Bar – Seating for 150 -800 serving lunch seven days per week.

Private Rooms – 8 with seating capacity from 20 to 150 guests. Tent     Structure usage and in closed facility usage, JIC has 10 – 15 annual events for 250 to 350.

The Club offers a very attractive compensation plan including a competitive base salary, based on experience and skill, plus a performance bonus based upon achieving pre-discussed goals. Industry dues and Convention, health & life insurance, 401(k) with matching contribution and other standard perks. Relocation allowance available. Interested individuals should send a personal portfolio, a well-conceived cover letter and supporting information, which will be held in strict confidence. Click Here to upload your information:

Work with DMA, a team of proven culinary professionals to help advance your career.