EXECUTIVE CHEF

Job Description

Job Description

Executive Chef

Date Revised: 5/18/26 Department: Culinary

FLSA Status: Exempt Reports to: Vice President of Operations

Summary:

The Executive Chef is responsible for all culinary activities of the club, including all restaurants, catering, and the Island Market. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing, and manage culinary budget. Research and develop product utilization, service standards, concept improvements, revenue enhancements, and cost controls for a property-wide implementation. Work in close cooperation with outlet-specific restaurant management to ensure optimal efficiencies with respect to member satisfaction and efficiency of the operation.

To consistently exceed member expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed.

In accordance with Fisher Island Club’s philosophy, all team members work together sharing in a common goal of a successful and innovative club. Team members are to demonstrate integrity, fairness, and honesty. These are the core values that we will live by in our daily interaction with all of our external and internal members, guests, and customers. The ideal candidate for this position is creative, enthusiastic, and passionate about food.

Nature and Scope:

• The incumbent reports directly to the Vice President of Operations. The major trust of the position is to create and maintain a professional culinary operation of the highest standards efficiently.

Duties and Responsibilities:

• Lead a passionate, constantly evolving kitchen through knowledge, technique, and experience

• Responsible for all food production, including that used for restaurants, banquet functions, and other outlets. Develop menus, food purchase specifications, controls, recipes, and pricing.

• Develop and monitor food and labor budget for each outlet, including banquets

• Make periodic and regular inspections of restaurants to observe quality of food preparation and service; food appearance; cleanliness and sanitation of production and service areas, equipment, and employee appearance.

• Coordinate all training activities for kitchen, bakery, pastry, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.

• Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development.

• Assist operation managers as requested in areas such as plate presentation, special function menu planning, and the design of new service areas.

• Prepare operational reports and analyses setting forth progress and adverse trends, and make appropriate recommendations.

• Establish controls to minimize food/supply waste and theft.

• Oversee the requisition of products and other necessary culinary/food supplies

• Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles

• Prepare necessary data for applicable parts of the budget; project annual food, labor, and other costs, and monitor actual financial results; take corrective action as necessary to help assure that financial goals are met

• Consult with the Director of Outlets and Vice President of Operations about food production aspects of special events being planned

• Cooks or directly supervises the cooking of items that require skillful preparation

• Ensure proper staffing for maximum productivity and high standards of quality; control food and payroll costs to achieve maximum profitability

• Interact with food and beverage leadership to ensure that food production consistently exceeds the expectations of members and guests

• In conjunction with the Food and Beverage leadership team, assist in maintaining a high level of service principles in accordance with established standards

• Evaluate products to ensure that quality, price, and related goods are consistently met

• Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology

• Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment

• Provides training and professional development opportunities for all kitchen staff

• Ensure that the kitchen staff executes service lineups and attends required meetings

• Maintain a 90% presence in the kitchen areas during service, touching tables, follow up on special requests, welcome members, and inquire about experience

• Liaise with the government regulating agency, i.e., Health Inspector, as necessary

• Willing and timely execution of other duties as delegated by leadership

• Exercise discretion and independent judgment in the completion of job duties related to matters of significance

Minimum Qualifications:

• B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts or culinary certificate and required experience.

• Minimum of 10 years of progressive culinary/kitchen management experience

• Possess strong culinary creativity

• Demonstrated ability to effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds

• Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume property, effective communicator, effective in providing exceptional member satisfaction, and positive employee relations

• Must be proficient in Microsoft Office, BirchStreet/Agilisys, and ADP systems

• Must have excellent organizational, interpersonal, and administrative skills

Licenses and Special Permits

• Responsible Vendor Certification

• Food Handler Certification

Knowledge, skills, and abilities:

• Strong interpersonal, managerial, and leadership skills required

• Strong organizational and time management skills required

• Ability to manage change effectively

• Ability to conceptualize the mission

• Clear, concise written and verbal communication skills

• Experience making presentations in front of groups

• Track record promoting an atmosphere of teamwork

• Instill a member service “can-do” attitude in all employees

• Experience in training and developing employees with limited experience

• Coach employees on how to resolve and de-escalate conflicts in a calm and organized manner

• Strong customer service and reasoning skills

• Strong and creative problem-solving skills with exceptional detail in follow-up

• Strong budgetary, projections, and cost control skills

• Follow/enforce company policies and procedures

• Ability to quickly evaluate alternatives and decide on a plan of action

• Teach suggestive selling techniques

• Computer proficiency in Word, Excel, and PowerPoint

• Juggle and balance the needs of the organization

Attributes

• Proactive, Team Player, Problem Solver

• Passionate about hospitality and customer service-driven

• Must have a professional appearance and good hygiene

• Respect for all co-workers and members

• Pride in work by creating positive energy, excitement, and fun

• Demonstrate positive behaviors: smiling, being polite, and courteous

• Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach

Working Conditions:

• Work is not performed in an office environment

• Ability to work a flexible schedule, evenings, weekends, and holidays

• Ability to work under pressure and handle stress

• An extended period of walking and or standing is required

Physical Demands

• The employee is required to stand for long periods as well as walk, bend, and stoop. The position requires working taste buds, the ability to smell, feel with fingers, and visually inspect, including close and distance vision. The position requires the ability to use arms, hands, and fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc.

This description is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances (changes in personnel, operations, emergencies, or technological developments) change.