Unique Club/Facility Details

Golf Facilities

Racquet Facilities

• 4 outdoor lighted Har-Tru courts

Swimming Facilities

• 1 Outdoor

Other Athletic Facilities

We have a full fitness center. Open 7 days a week. 24 hours We offer yoga, Zumba, Water Aerobics and more

Dining Facilities

• Men's Grill
• Men's Grill

The Executive Chef is responsible for leading all culinary operations of the private Yacht Club, delivering exceptional dining experiences for members and guests. This role requires a highly experienced culinary professional with strong leadership, menu development expertise, and a refined understanding of upscale, member-driven service. The Executive Chef oversees kitchen staff, ensures consistent food quality, manages costs, and upholds the club’s standards of excellence.

Key Responsibilities

Culinary Leadership & Menu Development

• Design, plan, and execute seasonal, creative, and diverse menus for all dining outlets, events, and private functions

• Maintain high culinary standards with consistent food quality, presentation, and taste

• Accommodate member preferences, dietary restrictions, and special requests

• Incorporate fresh, local, and premium ingredients where possible

Kitchen Operations & Management

• Oversee all kitchen operations, including à la carte dining, banquets, regattas, and special club events

• Ensure compliance with all health, safety, and sanitation regulations

• Develop and enforce standard operating procedures for food preparation and service

• Maintain clean, organized, and efficient kitchen environments

Staff Leadership & Development

• Recruit, train, supervise, and evaluate kitchen staff

• Foster a positive, professional, and team-oriented kitchen culture

• Schedule staff efficiently to meet operational needs

• Mentor and develop sous chefs and culinary team members

Financial & Inventory Control

• Prepare and manage food budgets while maintaining quality standards

• Control food and labor costs, minimize waste, and manage inventory

• Source vendors and negotiate pricing to ensure cost efficiency and product quality

Member Relations & Club Experience

• Engage with club members to understand preferences and gather feedback

• Collaborate with management and front-of-house teams to enhance the overall member e

Educational Requirements

• Culinary degree, diploma, or certificate from an accredited culinary institute preferred

• Formal training in classical and/or contemporary cuisine techniques

• Certified in food safety and sanitation (e.g., ServSafe or equivalent)

• Strong knowledge of HACCP standards and local health regulations

• Ongoing professional development through culinary workshops, certifications, or industry training is an asset