Club Details
Sugar Mill CC
100 Clubhouse Circle
New Smyrna Beach, FL 32168
Unique Club/Facility Details
This active Country Club is a jewel in the New Smyrna Beach area.
The quality of the golf is respected enough to attract final stage qualifying for the U.S. Women's Open in 2024.
Located 10 minutes from the beach and just off 95 the location makes any commute for those not living in the gated community easy.
New Smyrna Beach is a beach town with a vibrant art community and Sugar Mill is a comfortable fit within the culture of the community
Club is open
7
days per week,
12
months per year.
Age of Club: 51
Number of Members: 500
Average Age of Members: 67
Club Ownership: Member-Owned
Gross Dollar Volume: $5,800,000.00
Annual Dues Volume: $2,900,000.00
Annual Food Sales: $1,000,000.00
Annual Beverage Sales: $450,000.00
This club uses CMAA's General Manager/Chief Operating Officer Concept.
Golf Facilities
- 9 hole course, par 36, designed by Joe Lee/Ron Garl
- 9 hole course, par 36, designed by Joe Lee/Ron Garl
- 9 hole course, par 36, designed by Joe Lee
Other Athletic Facilities
Activty Center that houses a yoga room, gym and treatment room for chiropractic services. The locker rooms are also equipped with a spa in each locker room.
Dining Facilities
- 1 Snack Bar that seats 40
- 1 Casual Dining Room that seats 50
- 1 Formal Dining Room that seats 80
- 1 Ballroom that seats 150
Job Details
Date Posted
1/2/2026
Job Title
Executive Chef
Job Description
The Executive Chef is responsible for the leadership, strategic direction, and daily management of all culinary operations at our private golf club. This position oversees a diverse food & beverage program that includes à la carte dining for members, weekend breakfast, daily lunch service, seasonal dinner service, and a robust schedule of banquets, parties, and club events. The club hosts approximately 15 member dining events and more than 50 outside events annually.
The Executive Chef ensures exceptional culinary quality, consistency, creativity, and presentation while maintaining strict cost controls and high service standards. The ideal candidate is a visionary culinary leader with strong organizational skills and a passion for developing staff and elevating the member dining experience.
Candidate Qualifications
Key Responsibilities
Culinary Leadership & Menu Development
- Lead the creation, development, and execution of all menus, including à la carte, seasonal, banquet, and special event offerings.
- Deliver an elevated and innovative culinary program tailored to member expectations and club standards.
- Ensure consistency, food quality, and presentation across all dining outlets and events.
- Maintain awareness of industry trends, seasonal ingredients, and member feedback to continuously refine offerings.
- Works closely with Food & Beverage Director in developing menus and special events based on member wants and needs
Daily Kitchen Operations
- Oversee all food preparation and production.
- Ensure proper inventory management, food storage, sanitation, and safety practices per local and federal regulations.
- Maintain operational efficiency in a high-volume environment with fluctuating business demands.
Team Leadership & Staff Development
- Lead, mentor, and manager of Kitchen Staff, fostering a collaborative, disciplined, and positive culture.
- Recruit, train, schedule, and evaluate culinary staff.
- Promote professional growth through coaching, performance management, and ongoing culinary education.
- Ensure appropriate staffing levels for both daily operations and large-scale events.
Financial Management
- Manage and control food and labor costs while upholding high quality standards.
- Create and maintain annual department budgets in collaboration with the General Manager and Food & Beverage Director.
- Monitor purchasing, inventory, waste, and portion controls to ensure financial sustainability.
- Analyze monthly financial statements and adjust as needed to meet budgetary goals.
Event & Banquet Execution
- Oversee planning and execution of all banquets, tournaments, private functions, and club-sponsored events.
- Collaborate with the Golf, Events and Food & Beverage teams to produce accurate proposals, event sheets, and timelines.
- Ensure timely and flawless service execution for events ranging from small gatherings to high-volume functions (120+ annually).
Member & Guest Relations
- Maintain a visible presence during service periods, interacting with members to gather feedback and promote culinary programming.
- Deliver a consistently high-quality dining experience that enhances member satisfaction and retention.
Compliance & Safety
- Uphold strict standards of cleanliness, sanitation, and food safety (HACCP compliance).
- Ensure all culinary staff follow safe work practices and adhere to club policies and procedures.
Educational Requirements
Qualifications
- Minimum of 3-5 years experience as an Executive Chef or Senior Sous Chef in a private club, luxury hotel, or upscale dining environment.
- Proven success overseeing à la carte and high-volume banquet operations simultaneously.
- Strong leadership, communication, and organizational skills.
- Demonstrated ability to manage food and labor costs effectively.
- Expertise in menu planning, culinary innovation, and large-scale event execution.
- Formal culinary education preferred (Culinary degree or equivalent experience).
- ServSafe Food Manager Certification (or ability to obtain upon hire).
Personal Attributes
- Creative, disciplined, and passionate about culinary excellence.
- Member-focused mindset with a commitment to exceeding expectations.
- Calm under pressure, solutions-oriented, and able to adapt to changing demands.
- Professional demeanor with high ethical standards and integrity.
Date Position Available
01/02/2026
Other Benefits
Bonus Opportunity
Health Insurance
CMAA Membership Package
Continuing Education
Please send resumes to:
Bobby Lambert
General Manager/ COO
100 Clubhouse Circle
New Smyrna Beach, FL 32168
PHONE: 6154186941
generalmanager@sugarmillcc.com
