Executive Chef

Benefits 401(k) 401(k) matching Bonus based on performance Competitive salary Dental insurance Health insurance Paid time off Training & development Vision insurance Executive Chef Opportunity at the Naples Sailing & Yacht Club Nestled along the beautiful Gordon River in Naples, the Naples Sailing and Yacht Club is known for its vibrant social atmosphere, boating lifestyle, and commitment to exceptional hospitality. It combines an outstanding waterfront setting, a welcoming membership culture, strong culinary ambitions, and ongoing investment in its future—making it one of the most attractive private club environments in Southwest Florida. Recent investments in facilities and amenities have positioned Naples Sailing & Yacht Club as a forward-thinking private club while honoring its longstanding traditions. Continuous enhancements demonstrate a commitment to delivering a first‑class experience for current and future members. Dining is a cornerstone of the member experience. The club has invested significantly in its culinary program, emphasizing fresh ingredients, creative menus, exceptional service, and memorable waterfront dining. Multiple dining venues allow members to enjoy everything from casual dockside meals to elegant club events, creating an environment where food and hospitality play a central role in member satisfaction. For an Executive Chef, Naples Sailing & Yacht Club represents an opportunity to lead a highly visible culinary operation within an affluent, engaged membership community. The role offers the chance to shape the club's dining identity, oversee diverse dining and banquet programs, mentor culinary talent, and contribute directly to the overall member experience. Job Title Executive Chef Job Summary The Executive Chef is responsible for overseeing the culinary operations of the kitchen, including menu creation, food preparation, staff management, and maintaining high standards of quality and presentation. This role requires strong leadership, creativity, and a passion for culinary excellence. The Executive Chef will manage the kitchen team, control food costs, ensure kitchen safety and sanitation, and work closely with management to deliver a memorable dining experience for members and guests. The Executive Chef’s mission is to consistently provide exceptional culinary experience for members in a casual and formal elegant “home away from home” experience. The Chef must stay current on culinary trends, update menus and offer creative new items alongside traditional favorites to keep members engaged and return to the club multiple times per week. Key Responsibilities Lead and manage all kitchen operations, ensuring the preparation and presentation of food meet the club’s high standards of quality and consistency. Develop and update seasonal menus, incorporating fresh, high‑quality ingredients while considering dietary restrictions and guest preferences. Supervise, train, and mentor kitchen staff, ensuring the team is well‑prepared and motivated to meet service demands. Oversee kitchen staffing, including scheduling, recruitment, and performance evaluations. Drives a culture of professionalism, respect, urgency and accountability within multiple kitchens. Control food inventory and order supplies, working closely with suppliers to ensure the availability of fresh ingredients while maintaining budgeted food costs. Ensure all food safety and sanitation standards are met, complying with local health regulations and industry standards. Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles. Monitor food preparation, portion sizes, and presentation to ensure dishes are served consistently and according to specifications. Collaborate with front‑of‑house management to ensure seamless communication between kitchen and dining areas, ensuring smooth service during busy periods. Create and maintain kitchen workflows that are efficient and reduce waste. Ensure effective management of kitchen equipment, maintaining the equipment in good working order and ensuring regular cleaning and maintenance. Participate in menu tastings and food events, representing the club’s culinary philosophy and enhancing member experiences. Assist with planning and executing special events, banquets, and catering functions as required. Maintain high standards of cleanliness and organization in the kitchen, implementing regular checks and audits. Stay current with culinary trends, introducing new ideas to enhance the dining experience and attract new members. Prepare all necessary data for the budget in his/her areas of responsibility; projects annual food and labor costs and monitors actual financial results; takes corrective action where necessary to help assure that financial goals are met. Plan and manage the employee meal program. Respond to member comments and requests in a timely and positive manner. Work with relevant member committees to receive feedback and share ideas in a member owned club culture. Qualifications Culinary degree or equivalent formal training in culinary arts is preferred. Minimum of 5 years of experience as a chef, with at least 3 years in a leadership or managerial role. Strong knowledge of kitchen operations, including food preparation, inventory management, and health and safety standards. Proven ability to create and design innovative, high‑quality menus. Excellent leadership and communication skills, with the ability to motivate and manage a diverse kitchen team. Ability to work under pressure in a fast‑paced, high‑volume environment. Strong organizational skills and attention to detail. Knowledge of food cost management, budgeting, and financial analysis. Passion for food, creativity, and the culinary arts. Flexible schedule, with availability for evenings, weekends, and holidays as needed. Working Environment The Executive Chef reports directly to the General Manager, is responsible to be visible and accessible culinary leader who collaborates with senior staff and the culinary team. He/she will work in a professional and fast‑paced kitchen environment, leading a team of culinary professionals. The role requires a passion for food, exceptional leadership abilities, and a focus on providing high‑quality dining experience for members and guests. Competitive Compensation Package Competitive compensation base salary and annual performance bonus. Competitive health, dental, and vision benefits. 401 (K) plan with employer match. A positive team‑orientated work environment. Opportunity for professional development. Professional association dues and expenses to be determined each year in operational budget. Competitive Compensation Package Competitive compensation base salary and annual performance bonus. Competitive health, dental, and vision benefits. 401 (K) plan with employer match. A positive team‑orientated work environment. Opportunity for professional development. Professional association dues and expenses to be determined each year in operational budget. #J-18808-Ljbffr