| VERO BEACH YACHT CLUB Nestled under ancient moss-covered oaks adjacent to Vero Beach City Marina, on the Indian River Lagoon, the Vero Beach Yacht Club is the quintessential social gathering place for boaters and non-boaters alike. Established as a private Club in 1926, members enjoy a wide variety of social activities plus multiple dining options ranging from a quick snack at the bar to gourmet dinners served with candlelight and live entertainment. The Club is a friendly place to have fun and enjoy life in beautiful Vero Beach. Whether it is sunset cruises, dancing to live bands, interesting guest speakers or lively conversation over bridge and dinner, the Club offers something for everyone.
VERO BEACH YACHT CLUB MISSION STATEMENT
The mission of Vero Beach Yacht Club is to provide a vibrant social environment, an excellent waterfront dining experience, outstanding entertainment and fun-filled activities, both on and off the water, to enrich the lives of our members and create lasting friendships.
VERO BEACH YACHT CLUB WEBSITE: www.verobeachyachtclub.com
VERO BEACH YACHT CLUB STATS
- 650 members (capped)
- Waitlist for the last 3 years (currently at 120 applicants)
- $1M F&B volume
- 80% a la carte/20% banquet/member sponsored events
- 24 total employees
- 7 kitchen employees
- 1 kitchen (1 casual kitchen being proposed fall 2021)
- 3 interior dining rooms
- 1 outdoor waterfront dining patio (with expansion planned for summer/fall 2021)
FOOD & BEVERAGE OPERATIONS
Lunch service: Wednesday through Friday 11am-1:30pm Dinner service: Tuesday through Saturday 5:30-8:30pm Sunday: Brunch 10am-1:30pm Club Closed: Mondays
VBYC is an active and busy year round club. We are closed the following holidays; Christmas Eve, Christmas Day and New Years Day.
ORGANIZATIONAL STRUCTURE
The Executive Chef reports to the General Manager/COO.
EXECUTIVE CHEF JOB DESCRIPTION
- Provides the highest quality product that is always prepared consistently based on set standards. It is imperative that everything that comes out of the kitchens receives a high level of scrutiny with regards to quality, consistency, and is met with the highest degree of member satisfaction.
- Hires, trains, leads, manages, motivates, and directs kitchen staff to achieve the objectives set by the General Manager and VBYC Board of Directors. Creates the standards for kitchen policies and procedures, communicates these policies, and ensures that the policies are adhered to by all BOH staff. The successful candidate will be expected to lead by example and is very hands-on in all aspects of the culinary operation.
- Creates and updates menus on a regular basis while incorporating daily features. He or she develops, costs, and documents recipes and controls to ensure consistency. Creativity and variety are essential in planning menus and events for the members of VBYC. The successful candidate should be well-versed in all culinary and ethnic food styles, while keeping up with current culinary trends and should be flexible and adaptable to making changes.
- Ensures that impeccable standards of sanitation and cleanliness are maintained throughout the kitchen at all times.
- Is responsible for ensuring that all food is consistently outstanding .The EC understands that quality and consistency in producing and delivering all food and is responsible in ensuring that the culinary team takes pride an ownership in the meals they produce.
- Stays current on all culinary trends and is well-versed in accommodating a wide variety of food allergies and intolerances.
- Is the face of culinary operations and needs to be comfortable conversing and interacting in both the kitchen and dining rooms.
- Is responsive to club member requests and strives to find creative ways to accommodate reasonable requests.
- A team builder who mentors kitchen staff and treats all staff with respect and, in return, requires that of the team to ensure that a positive working atmosphere is maintained throughout all F&B operations.
INITIAL PRIORITIES OF THE EXECUTIVE CHEF - Evaluate, develop, train, and mentor the tenured kitchen staff.
- Establish processes to ensure consistency and quality in all food services.
- Review, evaluate, and revise menus after review of the recent member survey
- Listen to staff and members. Learn names and culinary and dining requirements (allergies, etc.) and preferences.
- Manage to budgeted food and labor cost goals.
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