Executive Chef

Now Hiring - Executive Chef

Verandah Club | Fort Myers, FL

Salary: Commensurate with experience

Schedule: Full-time

Benefits & Perks

Full-time team members are eligible for a competitive benefits package, including:

• Medical, Dental, and Vision Insurance
• 401(k) with Company Match
• Paid Time Off
• Professional Development & Career Advancement Opportunities

About the Position

Verandah Club is seeking an accomplished, passionate, and hands-on Executive Chef to lead the culinary vision for one of Southwest Florida's premier private clubs. This is an exceptional opportunity for an innovative culinary leader who is equally committed to exceptional cuisine, operational excellence, financial stewardship, and developing high-performing teams.

Reporting directly to the Food & Beverage Director, the Executive Chef oversees all culinary operations, including à la carte dining, banquets, tournaments, weddings, special events, menu development, purchasing, inventory management, and kitchen operations. As a key member of the Club's leadership team, the Executive Chef will inspire and mentor a talented culinary staff while fostering a culture built on collaboration, accountability, creativity, and continuous improvement. This role is ideal for a leader who enjoys being actively involved in the kitchen, embraces innovation, and takes pride in creating memorable dining experiences that consistently exceed member expectations.

About Verandah Club

Nestled within the beautiful Verandah community along the Orange River in Fort Myers, Florida, Verandah Club offers an exceptional private club experience where championship golf, outstanding dining, and genuine hospitality come together. Members enjoy two award-winning golf courses, exceptional practice facilities, an active social calendar, premier tennis and fitness amenities, and a welcoming atmosphere that fosters lasting friendships and unforgettable experiences.

Dining is an integral part of the Verandah Club experience. From casual lunches and member events to elegant dinners, golf tournaments, weddings, and special celebrations, our culinary program plays a central role in bringing members together. As Executive Chef, you'll have the opportunity to shape that experience by creating innovative seasonal menus, elevating signature events, and building a culinary culture centered on quality, creativity, and consistency.

Our Culture and Values provide Team Members with a rewarding lifestyle and work/life balance.

If you're ready to lead a talented team, make a lasting impact, and create exceptional culinary experiences in a collaborative private club environment, we invite you to explore a rewarding career with Verandah Club.

Job title: Executive Chef

Reports to: Director of Food & Beverage

Classification: Salary, Fulltime, Exempt

Working Hours: As required

Job purpose

The Executive Chef is responsible for leading all culinary operations at Verandah Club while delivering exceptional food quality, financial performance, and outstanding member dining experience. Reporting directly to the Director of Food & Beverage, this hands-on leader oversees all back-of-house operations, including à la carte dining, banquets, special events, menu development, purchasing, inventory, and kitchen operations. The Executive Chef is responsible for developing and mentoring a high-performing culinary team while fostering a culture of accountability, creativity, collaboration, and operational excellence. This position ensures the highest standards of food quality, sanitation, consistency, cost control, and service while supporting the Club's mission of providing exceptional hospitality to its members and guests.

Duties and responsibilities

• Direct and oversee all day-to-day back-of-house culinary operations.
• Lead, recruit, interview, hire, train, coach, mentor, schedule, and develop the culinary team while fostering a positive, professional work environment.
• Plan and execute all a la carte dining, banquet, catering, and special event culinary operations with an emphasis on quality, consistency, and presentation.
• Develop seasonal menus, weekly features, banquet menus, and standardized recipes that enhance the member dining experience while supporting operational and financial goals.
• Maintain exceptional standards are food quality, preparation, presentation, portion control, and consistency.
• Manage all food purchasing, inventory, receiving, storage, vendor relationships, and product quality.
• Monitor and control food cost, labor expense, inventory, and departmental budgets while meeting established financial objectives.
• Prepare team member schedules, monitor payroll, and ensure efficient staffing levels based on business demands.
• Conduct ongoing training, performance evaluations, coaching, and progressive discipline in accordance with Hampton Golf policies and Human Resources guidelines.
• Ensure compliance with all local, state and federal health regulations, ServSafe standards, sanitation procedures, and Hampton Golf operating policies.
• Maintain a clean, safe, organized, and efficient kitchen while ensuring all equipment is properly maintained and operating safely.
• Collaborate with the Food & Beverage Director, Events Team, and Front-of-House leadership to ensure flawless execution of member dining experiences, tournaments, banquets, weddings, and special events.
• Establish and maintain standardized recipes, production procedures, and kitchen systems that promote consistency, accountability, efficiency, and operational excellence.
• Monitor invoices, purchasing, inventories, and departmental expenses using designated accounting systems.
• Participate in the development and management of the annual Food & Beverage operating budget.
• Attend department head meetings and other leadership meetings as required.
• Conduct routine inspections of kitchen operations to ensure cleanliness, organization, safety, and adherence to Hampton Golf standards.
• Maintain current ServSafe Certification.
• Perform other duties as assigned by Food & Beverage Director or General Manager.

Qualifications

• Minimum of five (5) years of Executive Chef experience in a private club, country club, resort, or similar upscale hospitality environment.
• Demonstrated leadership experience with the ability to recruit, mentor coach, and develop a high-performing culinary team.
• Extensive banquet and multi-outlet food and beverage experience.
• Strong knowledge of menu development, food cost control, labor management, purchasing, inventory control, and vendor relations.
• Creative culinary skills with a passion for delivering exceptional dining experiences.
• Excellent organizational, communication, and problem-solving skills with the ability to thrive in a fast-paced environment.
• Maintain current Manager ServSafe Certification or the ability to obtain certification upon hire.

Working conditions

Work is primarily indoors. Potential exposure to sharp and rapid equipment movement, sharp utensils, harmful chemicals and/or being exposed to flying golf balls.

This job description does not imply that the above are the only responsibilities assigned to this position. Employees holding this position will be required to perform any on-the-job related duties as requested. All requirements are subject to possible modification to reasonably accommodate individuals with a disability.

Physical requirements

Good organizational and verbal skills. Ability to use logical and rational thinking to resolve issues. Ability to perform basic mathematical skills, monitor and develop subordinates, visually monitor the operation areas, write and read member communication.

Must have the ability to perform moderate physical work and may be required to lift up to 50 lbs. and up to 30 lbs. frequently. Perform activities such as bending, kneeling, crouching, climbing, reaching, standing, pushing, lifting and grasping for up to 5 hours without sitting.

Please be advised that all work that requires the use of a ladder more than 8 ft. long must be reviewed by Hampton Golf's Club Maintenance person. Following an assessment of the situation, a determination will be made as to whether a maintenance team member or subcontractors will perform the necessary maintenance task. No other staff member is authorized to climb to heights exceeding 8 ft. and/or perform such maintenance. In addition, personnel are prohibited from entering facility attics, walking on the roof of buildings and/or from using scaffolding.

Direct reports: General Manager

This job description includes, but is not limited to, the duties and responsibilities noted above. The essential functions of this job description are not exhaustive and may be supplemented.