Chef de Cuisine

Job Description

Job Description

Description:

Port Royal Club, located in the heart of the prestigious Port Royal neighborhood in south Naples, Florida, is a private beach club dedicated to luxury, leisure, and exceptional service. Membership is exclusively tied to property ownership within the Port Royal community, making the Club a cornerstone of one of the most distinguished addresses in the country. 

Our Club offers an array of world-class amenities, including a 10,000-square-foot fitness center featuring yoga, Pilates, and spin classes, as well as a serene spa for wellness and rejuvenation. The tennis center boasts nine Har-Tru clay courts and a 1,300-square-foot pro shop, catering to both recreational and competitive players. 

Following the impact of Hurricane Ian in 2022, the Club has embarked on a $100 million rebuilding to reimagine our facilities. The new 62,000 sq ft clubhouse—set to open in fall 2026—will embrace timeless West Indies architecture and offer an elevated member experience, featuring a coffee shop, three signature restaurants with indoor and outdoor dining overlooking the Gulf of Mexico, four bars, a banquet venue, a lap pool, and access to our pristine private beach. 

This is an exciting time to join the Port Royal Club as we prepare to unveil a new chapter in our storied history. 

The Chef de Cuisine plays a central role in shaping the culinary identity of Port Royal Club, serving as the driving force behind its distinguished dining program. This position provides hands on leadership in all aspects of daily kitchen operations while upholding the Club’s commitment to exceptional quality, refinement, and consistency. The Chef de Cuisine is entrusted with translating the Club’s elevated culinary vision into memorable dining experiences that reflect both innovation and timeless sophistication.

This culinary leader oversees menu development, ingredient sourcing, kitchen team mentorship, and execution of all culinary offerings across multiple dining venues. With an expert palate and a deep appreciation for seasonality, technique, and presentation, the Chef de Cuisine ensures that each dish aligns with the Club’s standards of excellence and enhances the overall member experience.

Beyond technical mastery, the role requires thoughtful collaboration with the Executive Chef, Food & Beverage leadership, and service teams to deliver harmonious, well-orchestrated service. The Chef de Cuisine fosters a culture of professionalism, creativity, and continuous improvement, setting the tone for a kitchen environment built on precision, respect, and a shared commitment to excellence.

As the Club prepares for a transformative new chapter with the opening of an expansive, state of the art clubhouse, the Chef de Cuisine plays an essential role in shaping the future of culinary programming. This includes introducing elevated signature dishes, enhancing specialty nights, creating seasonal features, and ensuring that the dining experience remains a defining hallmark of membership at the Port Royal Club.

The Chef de Cuisine is a steward of the Club’s culinary reputation—delivering cuisine that consistently delights, surprises, and embodies the exclusivity and sophistication that define the Port Royal Club.

Essential Duties and Responsibilities:

• Oversee all aspects of daily kitchen operations, ensuring flawless execution of à la carte, tasting menus, and private events.
• Develop and curate seasonal, innovative menus that reflect modern luxury dining trends while honoring classic techniques.
• Maintain the highest standards of food quality, presentation, and consistency.
• Personally lead service during peak dining periods, ensuring precision and excellence at every level.
• Recruit, train, mentor, and inspire a high-performing culinary team.
• Foster a culture of professionalism, accountability, and continuous improvement.
• Establish clear standards of performance and uphold discipline and structure within the kitchen.
• Conduct regular training focused on technique, plating, and luxury service standards.
• Manage food and labor costs while maintaining uncompromising quality.
• Oversee inventory, ordering, and vendor relationships, sourcing premium, and seasonal ingredients.
• Ensure full compliance with health, safety, and sanitation standards.
• Collaborate closely with front-of-house leadership to ensure seamless service and member satisfaction.
• Engage with members to understand preferences and create bespoke dining experiences.
• Accommodate special requests, dietary restrictions, and private dining needs with discretion and creativity.
• Contribute to signature events, wine dinners, and curated culinary experiences that elevate the club’s reputation.
• Strong foundation in classical techniques with a modern, innovative approach.
• Demonstrated leadership ability in high-expectation, service-driven environments.
• Exceptional organizational, communication, and time management skills.
• Refined palate and attention to detail.
• Leadership presence with a hands-on approach.
• Perform other incidental and related duties as required and assigned by the Executive Chef.

Qualifications:

• 7–10 years of progressive culinary experience, with at least 3–5 years in a leadership role such as Sous Chef or Chef de Cuisine in a fine dining restaurant, resort, private club.
• Food safety and sanitation certifications (e.g., ServSafe or equivalent).
• Exceptional communication, interpersonal, and problem-solving skills. 
• Strong sense of professionalism, discretion, and member focused service. 
• Ability to multitask and stay composed in a fast paced environment. 
• Proven track record of executing elevated, high volume, and high standards culinary programs. 
• Experience managing multiple dining outlets, specialty menus, or concept driven culinary operations is strongly preferred. 
• Demonstrated success in menu development, seasonal innovation, and creative culinary vision.

Physical Demands and Work Environment:

• Moderate noise level in the work environment. 
• Ability to work flexible hours, including evenings, weekends, and holidays. 
• Ability to sit or stand for long periods of time. 
• Occasional lifting or transporting printed materials (up to 25lbs., occasionally up to 50lbs.). 

Port Royal Club is an Equal Opportunity Employer and offers opportunities to all candidates including those with disabilities. All qualified candidates/employees will receive consideration for employment without regard to that individual’s age, race, color, religion or creed, national origin or ancestry, sex, pregnancy, sexual orientation, gender, gender identity, physical or mental disability, veteran status, genetic information, ethnicity, citizenship, or any other characteristic protected by law. Port Royal Club is a drug/tobacco-free workplace. Pre-employment drug testing is required. Port Royal Club participates in the US E-Verify program; candidate & employee must be legally authorized to work in the United States of America.