Executive Chef

Reports To: General Manager / COO Position Overview We are seeking an experienced Executive Chef to lead culinary operations for an exclusive, high-end member-owned private club on Southwest Florida. The role oversees both a formal fine-dining room and a high-volume outdoor Bar & Beach Club, along with many dining events and catering throughout the year. This is a hands-on leadership position requiring proven experience in luxury fine dining combined with volume execution. Ideal candidates will have a background in high-end hotels, clubs, resorts and the ability to deliver consistent five-star quality while managing a team of approximately 20–25. Key Responsibilities Design and execute seasonally driven menus for fine dining, the Beach Grille, and high-end member events Maintain exacting standards of quality, plating, and consistency across all venues Manage food cost, labor, inventory, and overall culinary P&L Lead, train, and develop a kitchen team of 20–25 Build strong relationships with members through floor presence and personalized service Partner with F&B and Catering leadership on wine dinners, holidays, and private celebrations Ideal Candidate 5+ years as Executive Chef or strong Executive Sous Chef in a luxury hotel, resort, or elite private club Demonstrated success balancing fine dining excellence with high-volume operations Experience leading teams of 20–25 Polished, member-facing presence and excellent communication skills Base salary: $135,000 – $150,000 (based on experience) Performance bonus program (tied to food cost, member satisfaction, and operational goals) Comprehensive health, dental, and vision insurance #J-18808-Ljbffr Millman Search