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. Located 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, Florida at the gateway to energy and excitement of Naples’ famed Fifth Avenue South, white sand beaches and 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.
Position Summary: The Club’s new and regarded Executive Chef, Jose Gonzalez, is highly respected for the development and retention of solid and high performing teams making this a true career opportunity for a career-focused professional. This position is being created to work hand-in-hand with the Executive Chef directing and enhancing the Club’s multiple kitchens operations. Together they will evaluate and recognize potential areas and opportunities to improve a good program into the best in the Naples, FL market. As such, the right professional must be dedicated to their career/profession and growing as a leader.
Requirements:
- The Resort will hire an experience leader (beyond great culinarian) – preferably a Sous Chef from a reputable property. Hotel and/or Resort experience a plus.
- Work in partnership with the Executive Chef advancing standards, menu evolution, innovation, and overall sanitation standards.
- Possess general knowledge of regional and coastal Floridian cuisine.
- Accountable, responsible, efficient along with flexibility and the grit to help maintain a dynamic positive culture.
- Systems and solutions oriented.
- The ability to lead the team, coach, counsel and develop the team, under the direction and guidance of the Executive Chef.
- Have a la carte experience in refined progressive to casual locations and be passionate about cuisine and fresh ingredients.
- Able to produce and deliver high volume experiences.
- Is detail-oriented and able to maintain a high level of food quality.
- Has a keen eye and highest regard for cleanliness and sanitation.
- Take initiative to deep clean and make necessary kitchen repairs.
- Work in harmony with and through team members for the benefit of the guests and members.
- Is visible to the guests and works to develop relationships.
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.
- 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.
- 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 Sous Chef reports directly to the Executive Chef.
A la Carte Dining:
1882 Bar – upscale dining with 100 seats serving Dinner 165 days/yr.
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.
The Resort offers a compensation package including a competitive base salary commensurate with experience and skill, ACF dues, health & life insurance and 401k. Interested individuals should send resume, a well-conceived cover letter and supporting information. Please submit your Portfolio in strict confidence. Click Here to upload your information:
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