Executive Chef

The Mar-a-Lago Club•Palm Beach, FL

18d•Onsite

About The Position

The Executive Chef provides strategic and operational leadership for all Club culinary operations, including a la carte dining, banquets, special events, Beach Club, and employee dining. The position oversees menu development, culinary standards, staffing, purchasing, budgeting, cost control, food safety, and operational efficiency while delivering exceptional food quality and member experiences. As a key member of the Food & Beverage leadership team, the Executive Chef collaborates with Club leadership and other departments to develop innovative culinary programs that reflect the Club’s vision and exceed member and guest expectations.

Requirements

Bachelor’s degree (B.A.) or culinary degree or equivalent; or eight to ten years related experience and/or training; or equivalent combination of education and experience.
ServSafe Food Protection Manager Certification or equivalent food safety certification required.
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
Ability to write reports, business correspondence, and procedure manuals.
Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
Ability to apply concepts of basic algebra and geometry.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Knowledge of Point of Service systems; Spreadsheet software and Word Processing software.

Responsibilities

Provides overall leadership and direction for all culinary operations of the Club, including a la carte dining, banquets, special events, Beach Club, pastry, stewarding, and employee dining.
Develops, plans, and designs creative, seasonally appropriate menus that align with the Club's vision, concept, market, and member preferences.
Collaborates with the management team to introduce new dishes and culinary offerings while balancing member expectations, operational capabilities, and cost control.
Establishes standardized recipes, preparation methods, portion specifications, and presentation standards to ensure consistency and effective cost control.
Oversees food and kitchen supply purchasing, forecasting, receiving, inventory management, product quality, and vendor relationships to ensure appropriate availability, quality, and cost efficiency.
Reviews menus and recipes, analyzes food, labor, and overhead costs, and establishes appropriate pricing for menu items.
Directs culinary execution for banquets, private events, member functions, weddings, and other special events, ensuring menus and service meet Club standards.
Recruits, interviews, hires, trains, schedules, supervises, evaluates, coaches, and develops culinary and stewarding employees in accordance with Club policies and applicable laws.
Mentors and develops culinary management, including Sous Chefs, Chef de Cuisine(s), Pastry leadership, Banquet culinary leadership, and other culinary supervisors.
Determines staffing levels, production schedules, and work assignments to promote efficient operations and effective labor utilization.
Develops, implements, and monitors the culinary department budget, ensuring financial objectives are established, tracked, and achieved.
Establishes and monitors comprehensive food, labor, and operating cost controls, including recipe costing, menu profitability, portion control, waste reduction, productivity, and expense management; takes corrective action as necessary to achieve financial goals.
Ensures compliance with all applicable food safety, sanitation, health, and safety regulations and Club policies, including maintaining required ServSafe food handling certifications and appropriate food safety training for culinary staff.
Maintains and enforces high standards for cleanliness, organization, food handling, storage, equipment operation, and sanitation throughout all culinary work areas.
Implements culinary policies, procedures, training programs, and quality-control systems that promote consistency, efficiency, accountability, and continuous improvement.
Engages with members and guests, solicits feedback, and addresses concerns regarding food quality, preparation, presentation, and the overall dining experience.
Collaborates with the General Manager, Food & Beverage leadership, Catering & Events team, and other Club departments on menu planning, member programming, special events, and operational initiatives.
Attends food and beverage staff and management meetings.
Maintains accurate departmental records and administrative processes, including timekeeping, payroll, inventory, purchasing, food costs, staffing, and other required documentation.
Assesses culinary equipment, technology, products, and operational practices and recommends improvements, capital investments, and renovations to enhance efficiency and culinary capabilities.
Cultivates a culture of professionalism, teamwork, hospitality, accountability, and continuous development throughout the culinary department and adheres to all Club policies and procedures.
Adheres to all Club policies and procedures and promotes compliance throughout the culinary department.