Epping Forest Yacht and Country Club - Executive Chef

GATE•Jacksonville, FL

1d•Onsite

About The Position

Join the exceptional team at Epping Forest Yacht & Country Club, one of Jacksonville’s most distinctive private clubs. We are seeking an accomplished and innovative Executive Chef to lead our culinary operations and deliver memorable dining experiences for our members and guests. The ideal candidate is a hands-on culinary leader with strong experience in menu development, team leadership, food and labor cost management, sanitation, and high-volume club or hospitality operations.

Requirements

Previous experience as an Executive Chef, Executive Sous Chef, or senior culinary leader in a private club, luxury resort, hotel, or similarly high-volume hospitality environment.
Culinary degree or equivalent combination of professional culinary training and experience preferred.
Demonstrated success leading, training, and developing a diverse culinary team.
Strong knowledge of menu development, banquet operations, food preparation, purchasing, inventory management, food cost controls, and labor management.
Excellent leadership, communication, organizational, and problem-solving skills.
Strong commitment to member service, culinary excellence, consistency, and attention to detail.
Working knowledge of food safety, sanitation, workplace safety, and applicable health regulations.
Professional appearance and demeanor consistent with club standards.
Ability to work a flexible schedule, including early mornings, evenings, weekends, holidays, and split shifts as business needs require.
Consistent and dependable attendance is required.

Nice To Haves

Culinary degree or equivalent combination of professional culinary training and experience

Responsibilities

Provide strategic and day-to-day leadership for all culinary operations.
Develop creative, seasonally appropriate menus, daily specials, banquet offerings, and innovative culinary concepts.
Consult regularly with the Sous Chef, Pastry Chef, and culinary leadership team regarding menus, preparation, presentation, and operational needs.
Collaborate with the Food and Beverage leadership team, Special Events Director, and Dining Room Manager to coordinate dining and event experiences that exceed member and guest expectations.
Meet regularly with the General Manager and department leaders to discuss club operations, upcoming events, member feedback, and culinary priorities.
Maintain a visible presence throughout the club’s kitchens during peak service periods to ensure quality, consistency, timeliness, and presentation standards are achieved.
Establish and maintain consistent standards for food preparation, cooking techniques, portion control, and presentation.
Continually evaluate new culinary techniques and service opportunities to enhance member satisfaction while effectively managing costs.
Oversee the preparation and execution of à la carte dining, private events, banquets, club functions, daily specials, and colleague meals.
Supervise food-related events from preparation through service, breakdown, and cleanup.
Respond professionally and promptly to member and guest feedback regarding food quality or preparation, keeping the General Manager informed of significant concerns.
Recruit, train, schedule, coach, evaluate, and supervise culinary colleagues in accordance with club policies and procedures.
Recommend staffing levels, compensation adjustments, corrective action, and other personnel decisions as appropriate.
Create a positive, professional kitchen culture focused on teamwork, accountability, development, and exceptional service.
Ensure culinary colleagues are properly trained in the safe use of kitchen equipment and understand all required safety procedures.
Maintain the highest standards of food safety, sanitation, cleanliness, and workplace safety.
Ensure compliance with applicable health regulations, Safety Data Sheet requirements, chemical labeling procedures, and club policies.
Maintain appropriate inventory controls, ordering procedures, product rotation, storage standards, and accurate inventory counts.
Monitor and manage food costs, kitchen labor costs, waste, production levels, and portion controls.
Safeguard all food products, supplies, equipment, and other club property.
Participate in weekly Food and Beverage meetings, required training programs, safety courses, departmental meetings, and leadership meetings.
Immediately report safety hazards and follow through to confirm that corrective action has been completed.
Perform additional responsibilities as assigned by the General Manager or Food and Beverage leadership.