Director of Culinary

ST ANDREWS COUNTRY CLUB•Boca Raton, FL

8d•Onsite

About The Position

The Director of Culinary provides strategic leadership and operational oversight for all culinary operations across the Club. This role is responsible for setting the standard for food quality, consistency, financial performance, and team leadership. The Director of Culinary builds and leads a high-performing team, ensures a disciplined and efficient kitchen environment, and delivers a consistently exceptional dining experience for members and guests. This position requires a confident, decisive leader who communicates clearly, holds teams accountable, and is comfortable making difficult decisions when necessary.

Requirements

Proven leadership experience in a senior culinary role, preferably within a private club, luxury hospitality, or high-volume multi-outlet operation.
Strong business acumen with experience managing budgets, food and labor costs, and operational performance.
Demonstrated ability to build, lead, and hold teams accountable at all levels.
Clear, direct communicator with the ability to handle difficult conversations professionally.
High standards for organization, cleanliness, and operational discipline.

Nice To Haves

Culinary degree or equivalent experience preferred.

Responsibilities

Provide leadership and direction for all culinary operations, including à la carte dining, banquets, pastry, purchasing, and all food outlets.
Establish and uphold clear standards for food quality, presentation, consistency, and execution across all areas.
Build, develop, and lead a strong culinary leadership team; hire, train, coach, and hold staff accountable to performance expectations.
Drive a culture of professionalism, respect, urgency, and accountability within the kitchens.
Oversee menu development across all outlets, ensuring offerings align with membership preferences, seasonality, and operational efficiency.
Monitor and manage all financial aspects of the culinary operation, including food cost, labor cost, budgeting, and forecasting; take corrective action as needed.
Ensure efficient kitchen operations through proper staffing, scheduling, delegation, and workflow management.
Maintain strict standards of sanitation, safety, and regulatory compliance at all times.
Partner with Club leadership and Catering to execute high-quality events and meet member expectations.
Evaluate systems, processes, and vendors to improve quality, consistency, and cost control.
Establish and enforce controls to minimize waste, theft, and inefficiencies.
Lead by example in maintaining a clean, organized, and disciplined kitchen environment.
Address employee relations matters directly and professionally, including performance management and conflict resolution.
Work closely with Club leadership to respond to member feedback, requests, and concerns in a timely and professional manner.