Join our Delray Beach Club Family!
Job Title: Executive Chef
Job Type: Full-time
FLSA: Exempt, Salary
This position is not eligible for work sponsorship/visa. Candidates must possess valid US work authorization.
ABOUT THE DELRAY BEACH CLUB
At The Delray Beach Club, we take immense pride in creating unforgettable experiences for our members, their families, friends, and guests. With various stunning venues tailored for all age groups, our beautiful location alongside the magnificent Atlantic Ocean enhances every moment. Our three-acre paradise, featuring 350 feet of breathtaking beachfront, is designed for relaxation and enjoyment. Immerse yourself in a resort-style atmosphere that offers everything from poolside lounging to thrilling beach activities. Engage in tennis, explore fitness options, and participate in an array of social events. Delight in exceptional dining and captivating entertainment, all while discovering the luxurious lifestyle that awaits you here.
THE OPPORTUNITY
The Delray Beach Club is looking for an Executive Chef
THE ROLE
The Executive Chef provides leadership and oversight for all Club culinary operations, including restaurants, pool and beach dining, banquets, special events, and employee meals. This position is responsible for menu development, food quality and presentation, kitchen staffing, purchasing, inventory management, sanitation, safety, and financial performance.
The Executive Chef establishes and maintains consistently high culinary and service standards while creating a professional, productive, and team-oriented work environment. The position requires extensive culinary leadership experience and the flexibility to work evenings, weekends, holidays, and extended hours based on Club operations and business needs.
WHAT YOU WILL DO
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
Culinary Operations and Member Experience
· Collaborates with the General Manager, Assistant General Manager, and all Food & Beverage, Pool & Beach, and Catering leadership to plan menus for all Club dining outlets, special occasions, and events.
· Develops creative, seasonally appropriate menus that reflect member preferences, Club standards, operational capabilities, and financial objectives.
· Develops and maintains standardized recipes, preparation methods, portion controls, plating specifications, and presentation standards.
· Ensures that all food is prepared, presented, and served according to established quality, timing, and consistency standards.
· Personally prepares or directly supervises menu items requiring advanced culinary skill or specialized preparation.
· Evaluates ingredients, food products, and finished dishes to ensure quality standards are consistently achieved.
· Establishes buffet and event presentation standards and oversees their execution.
· Maintains a visible leadership presence in culinary areas during high-volume service periods, special events, and other critical operating times.
· Visits Club dining areas to welcome members, obtain feedback, and assess the overall dining experience.
· Makes reasonable efforts to accommodate member and guest preferences, dietary needs, and special requests.
· Plans and oversees the Club’s employee meal program.
· Participates in daily service lineups and ensures dining-service employees are educated about menu items, ingredients, preparation methods, specials, dietary considerations, and potential allergens.
· Consults with the Food & Beverage Committee and attends applicable meetings as requested.
Financial Management and Cost Control
· Develops food-cost projections and accurately calculates costs for menu items, banquets, special events, and other Club functions.
· Assists in preparing the culinary department’s annual operating and capital budgets.
· Monitors food, labor, supply, equipment, and other operating expenses and takes appropriate corrective action to achieve budgeted financial goals.
· Establishes menu pricing in collaboration with appropriate Club leadership.
· Monitors portion control, production levels, purchasing, inventory, and waste to maintain quality while controlling costs.
· Reviews business levels and adjusts staffing, purchasing, and production plans accordingly.
· Provides timely financial, operational, and inventory information as requested by Club leadership.
Leadership and Staff Development
· Recruits, interviews, selects, hires, trains, schedules, supervises, coaches, recognizes, evaluates, and disciplines culinary and stewarding employees in a fair, consistent, and lawful manner.
· Establishes clear performance, conduct, attendance, safety, sanitation, and service expectations for all culinary and stewarding employees.
· Provides ongoing training, coaching, and professional-development opportunities.
· Promotes teamwork, professionalism, accountability, effective communication, and respect throughout the department.
· Addresses employee performance and conduct concerns promptly and in accordance with Club policies.
· Ensures appropriate departmental staffing and coverage based on anticipated business levels.
· Prepares and distributes weekly employee schedules.
· Reviews and approves employee time records accurately and within established payroll deadlines.
· Conducts departmental meetings and communicates operational updates, expectations, and priorities to employees.
· Works cooperatively with other departments to support Club operations, member events, and organizational goals.
Purchasing, Inventory, and Equipment
· Supervises and directs the Purchaser, establishing expectations and ensuring all purchasing activities support the Club’s quality standards, operational needs, and budgetary goals.
· Oversees the purchasing of food, culinary supplies, smallwares, and equipment in accordance with established Club procedures and approved budgets.
· Reviews and approves orders, purchase requests, product substitutions, and vendor recommendations within established authority.
· Ensures appropriate inventory levels are maintained and oversees receiving, storage, labeling, stock rotation, and product security.
· Establishes and monitors effective controls to reduce spoilage, waste, loss, overstocking, and unauthorized use of food and supplies.
· Ensures required purchase-order approvals and competitive bids are obtained in accordance with Club procedures.
· Oversees vendor relationships and evaluates product quality, pricing, availability, service, and overall vendor performance.
· Maintains the security of culinary areas, equipment, food, supplies, and inventories.
· Establishes and monitors cleaning and preventive-maintenance schedules for all kitchen, storage, and stewarding areas and equipment.
· Ensures equipment concerns are promptly reported and coordinates necessary repairs or replacements with the appropriate departments and vendors.
Safety, Sanitation, and Compliance
· Ensures compliance with all applicable federal, state, and local health, food-safety, sanitation, workplace-safety, and employment requirements.
· Maintains all kitchens, storage areas, preparation areas, coolers, freezers, and stewarding areas in a clean, sanitary, organized, and inspection-ready condition.
· Implements and documents training related to food safety, sanitation, personal hygiene, allergen awareness, accident prevention, occupational hazards, chemical handling, and kitchen safety.
· Ensures proper food handling, storage, temperature control, labeling, dating, and stock-rotation practices.
· Identifies and corrects unsafe conditions and ensures employees consistently follow established safety procedures.
· Maintains required certifications, inspection records, temperature logs, safety documentation, and other applicable records.
· Develops, implements, and regularly updates culinary policies, procedures, recipes, standards, and training materials.
· Performs other job-related duties as assigned or requested by an authorized member of Club leadership.
WHAT YOU BRING
The requirements below represent the required knowledge, skills, and/or abilities.
· Related experience in a fast-paced environment, one year recommended
· Private Country Club or Hospitality experience is preferred
· Ability to handle multiple priorities in a fast-paced environment.
· Detail-oriented with good organizational skills.
· Communicates well with vendors and employees
· Must have open availability/flexible schedule – Weekends, Evenings, and holidays.’
· Must provide work authorization document - proof of eligibility to work in the United States of America
WHAT TO EXPECT
· Extensive knowledge of culinary techniques, menu development, food preparation, presentation, and kitchen operations.
· Strong knowledge of food safety, sanitation, allergen awareness, and workplace-safety requirements.
· Demonstrated ability to lead, train, motivate, schedule, and hold employees accountable.
· Strong financial-management skills, including budgeting, food costing, labor management, inventory control, purchasing, and waste reduction.
· Ability to maintain consistent food quality and service standards in a fast-paced, high-volume environment.
· Ability to manage multiple priorities, respond appropriately to changing business needs, and remain composed under pressure.
· Strong organizational, planning, problem-solving, and decision-making skills.
· Excellent verbal and written communication skills.
· Ability to communicate professionally and effectively with members, guests, employees, vendors, committee members, and Club leadership.
· Strong attention to detail and commitment to quality.
· Proficiency with scheduling, payroll, inventory, purchasing, and other applicable computer systems.
· Ability to maintain confidentiality and exercise sound judgment.
· Commitment to the Club’s R.I.S.E. values of Respect, Integrity, Stewardship, and Excellence.
Schedule to include:
- Holidays, Weekends, and Nights
To perform this job successfully, an individual must satisfactorily perform each essential duty.
The requirements listed represent the necessary knowledge, skills, and/or abilities. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
Education & Work Experience Requirements:
· Culinary degree, apprenticeship, or equivalent combination of culinary education and professional experience preferred.
· Minimum of five years of progressive culinary leadership experience, including responsibility for kitchen operations, staff supervision, budgeting, and cost control, preferred.
· Executive Chef or senior culinary leadership experience in a private club, luxury resort, hotel, fine-dining restaurant, or comparable hospitality environment strongly preferred.
· Banquet, à la carte, high-volume dining, and special-event experience required.
· Current food-manager or food-safety certification required, or ability to obtain certification within the timeframe established by the Club.
· Current CPR, AED, and First Aid certification preferred.
Physical Requirements:
An employee must meet the physical demands described here to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform basic functions.
· Regularly stands and walks for extended periods.
· Frequently uses hands and arms to handle, reach for, carry, operate, and prepare food, tools, supplies, and equipment.
· Frequently bends, reaches, stoops, crouches, pushes, pulls, and performs repetitive motions.
· Frequently lifts and carries up to 25 pounds and occasionally lifts or moves up to 50 pounds, with assistance when appropriate.
· Requires close, distance, color, peripheral, and depth vision, as well as the ability to adjust focus.
· Requires the ability to communicate clearly and hear instructions, alarms, equipment, and other workplace sounds.
· Regularly works near hot surfaces, open flames, steam, sharp utensils, moving equipment, cleaning chemicals, and wet or slippery surfaces.
· May be exposed to temperature changes, including heat, humidity, refrigerated areas, and freezers.
· The work environment may be fast-paced, noisy, and physically demanding.
Compensation:
Salary is commensurate with experience.
This is a full-time position eligible for a full benefit package, such as:
· Medical Insurance
· Dental Insurance
· Vision Insurance
· Company Paid Life & AD&D Insurance
· Supplemental Life Insurance
· Company Paid Short-Term Disability Insurance
· Company Paid Long-Term Disability Insurance
· 401(k) Retirement Savings Plan with Company Match
· Paid Time Off
This position description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employee(s) will be required to follow any other job-related instructions and perform any other job-related duties requested by anyone authorized to give instructions or assignments.
This position description excludes marginal functions incidental to the performance of essential job duties. All duties and responsibilities are essential job functions and requirements and are subject to reasonable modification to accommodate individuals with disabilities. To perform this job successfully, the employee will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or a significant risk to their own health or to others. The requirements listed in this document are the minimum levels of knowledge, skills, and abilities.
This document does not create an employment contract, implied or otherwise, other than an “at-will” relationship.
Drug-Free Workplace
Delray Beach Club is a Drug Free Workplace, Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply.
Job Type: Full-time
Pay: From $175,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Flexible schedule
- Health insurance
- Paid time off
- Referral program
- Vision insurance
Ability to Commute:
- Delray Beach, FL 33483 (Required)
Ability to Relocate:
- Delray Beach, FL 33483: Relocate before starting work (Required)
Work Location: In person
