Executive Chef

Executive Chef

FirstService Residential is pleased to enter an exciting new chapter at Quarry Beach Club & Community, and we are seeking an exceptional Executive Chef who shares our passion for creating one of the premier private club dining experiences in Southwest Florida.

Our vision extends far beyond serving outstanding food. We are committed to developing an elevated Beach Club experience inspired by the world's finest private clubs, luxury resorts, and waterfront destinations. Every culinary touchpoint - from the resort pool experience and casual lakeside lunches to refined dinners in our Beach Club Dining Room, elegant weddings, chef's tables, wine dinners, and interactive culinary action stations - should reflect exceptional quality, impeccable service, creativity, and flawless execution. Success in this role goes well beyond creating exceptional cuisine. We are looking for a leader who will build and inspire a culinary team founded on professionalism, accountability, consistency, and pride.

Our members recognize and appreciate excellence. They value consistency as much as creativity, and they support leaders who are visible, approachable, and passionate about delivering memorable dining experiences. We are seeking a chef who enjoys engaging with members, listening to feedback, mentoring young culinarians, and creating a team that takes pride in every plate that leaves the kitchen.

You will work alongside an accomplished executive leadership team that embraces innovation, collaboration, and continuous improvement. We are committed to investing in our people, providing the resources necessary to succeed, and empowering leaders to think creatively while maintaining the highest standards of quality and hospitality.

Your Responsibilities:

• Execute Modern American cuisines with global influences, elevated à la carte, high-end plated dinners, scratch cooking, elevated comfort food, exceptional seafood knowledge, ability to create memorable culinary experiences
• Menu engineering, seasonal menu development, and strong buffet presentation
• Establish clear standards, standardized recipes, presentation guidelines, training programs, sanitation protocols, and performance expectations
• Build and inspire a culinary team founded on professionalism, accountability, consistency, and pride
• Oversee food cost management, labor management, purchasing systems, inventory controls, menu costing, forecasting, budget preparation, monthly financial reviews, waste reduction, and productivity improvement.
• Assist in improving member satisfaction scores, comment card ratings, Net Promotor Scores, dining participation, and member engagement.
• Demonstrate humility, a positive attitude, emotional intelligence, professionalism, passion for teaching, integrity, strong communication skills, and visible leadership.
• Performs other duties assigned.

Skills & Qualifications:

• Minimum of 10 years progressive culinary leadership in a private club, luxury resort, five-star hotel, or high-end restaurant.
• Minimum 5 years as Executive Chef or Executive Sous Chef with full departmental responsibility.
• Experience leading culinary operations generating $3 million+ annually in food revenue.
• Demonstrated success managing multiple dining outlets and banquet operations simultaneously.
• Experience executing ala carte dining, weddings, member events, holiday buffets, chef action stations, wine dinners, and high-volume club events.
• Familiarity with member feedback systems, and owner/member expectations.
• ServSafe Manager and Valid Food Safety Certification required.
• Certified Executive Chef (CEC), American Culinary Federation, or Culinary degree from an accredited institution preferred.

Physical Requirements:

• Ability to lift 30 – 50 lbs.
• Work in an upright standing or sitting position for long periods of time.
• Reach with hands and arms.
• Communicate, receive, and exchange ideas and information by means of the spoken and written word.

Supervisory Responsibilities

• Plans the activities of and schedules all food production and foodservice sanitation employees to maximize productivity while minimizing labor costs to achieve and improve upon budgetary guidelines. Hires, disciplines, and when necessary, recommends termination of food production and foodservice sanitation employees according to venue guidelines and policies.

What We Offer:

• As a full-time exempt associate, you will be eligible for full comprehensive benefits to include your choice of multiple medical plans, dental, and vision. In addition, you will be eligible for time off benefits, paid holidays, and a 401k with company match. Occasional travel may be required to attend training and other company functions.

Compensation:

• Base salary up to $165,000, commensurate with experience and qualifications.
• Performance-based annual bonus tied to member satisfaction, culinary consistency, financial performance, food cost, labor management, and team development.