Epping Forest Yacht and Country Club - Executive Chef

GATE HR•Jacksonville, FL

12d

About The Position

Epping Forest Yacht & Country Club is seeking an accomplished, innovative, hands-on Executive Chef to lead culinary operations and deliver memorable dining experiences for members and guests. The role oversees culinary activities across à la carte dining, private events, banquets, club functions, daily specials, and colleague meals. The Executive Chef develops seasonal menus and culinary concepts, maintains standards for food quality and presentation, manages food and labor costs, inventory, sanitation, and safety, and leads the culinary team. The position collaborates with club and food-and-beverage leaders and responds to member and guest feedback. The schedule is flexible and may include early mornings, evenings, weekends, holidays, and split shifts as business needs require. Consistent and dependable attendance is required. The club is an equal opportunity employer and maintains a drug-free workplace.

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.
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.

Nice To Haves

Culinary degree or equivalent combination of professional culinary training and experience preferred.

Responsibilities

Provide strategic and day-to-day leadership for all culinary operations.
Develop seasonal menus, daily specials, banquet offerings, and innovative culinary concepts.
Consult with the Sous Chef, Pastry Chef, and culinary leadership team on menus, preparation, presentation, and operational needs.
Coordinate dining and event experiences with Food and Beverage leadership, the Special Events Director, and the Dining Room Manager.
Meet with the General Manager and department leaders to discuss operations, events, member feedback, and culinary priorities.
Maintain a visible kitchen presence during peak service to ensure quality, consistency, timeliness, and presentation standards.
Establish standards for food preparation, cooking techniques, portion control, and presentation.
Evaluate culinary techniques and service opportunities to enhance member satisfaction while managing costs.
Oversee 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 promptly and professionally to member and guest feedback about food, and inform the General Manager 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.
Foster a kitchen culture centered on teamwork, accountability, development, and exceptional service.
Ensure culinary colleagues are trained in safe kitchen-equipment use and required safety procedures.
Maintain food safety, sanitation, cleanliness, and workplace safety standards.
Ensure compliance with health regulations, Safety Data Sheet requirements, chemical labeling procedures, and club policies.
Maintain 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 food products, supplies, equipment, and other club property.
Participate in weekly Food and Beverage meetings, required training and safety courses, departmental meetings, and leadership meetings.
Report safety hazards immediately and confirm corrective actions are completed.
Perform additional responsibilities assigned by the General Manager or Food and Beverage leadership.