Compensation & Benefits
An attractive compensation, benefits program, 401k plan with a generous matching contribution, a great work environment and the opportunity to work and learn from some of the best in the industry.
Required Education:
2 Year Degree
About the Position:
This role balances both superior cooking skills with managerial tasks, making it an incredible opportunity for a fine dining restaurant chef to learn and develop from our Culinary Leadership team.
This position reports to the Director of Culinary.
About the Club:
Considered one of the premier Country Clubs in Florida, opened in 1993 and encompasses communities, along with 54 holes of championship golf. The Club’s facilities include a 63,000-square-foot east clubhouse, 12,000-square-foot golf pro shop, golf performance center, 30,000-square-foot wellness center, sports center, and the pool café, a 22,000-square-foot complex with indoor and outdoor dining overlooking an expansive resort-style pool with a wading entrance, waterfall, and lap lanes. Additionally, one area offers a 20,000-square-foot clubhouse with indoor and outdoor dining overlooking the golf course, as well as a golf pro shop and his-and-her locker and card rooms.
In addition to our facilities and amenities, our staff continuously commits itself to unparalleled professional service for our members and their guests.
About You:
You are or have been recently a chef in a fine dining restaurant. Above all else, you are an extremely talented chef capable of delivering on a promise superior cuisine and outstanding dining experience.
You clearly understand your strengths and weaknesses and are open to coaching and development from our Director of Culinary, who is a Certified Master Chef.
You’re a team player and value that in the people who always work for and with you.
Most importantly, your values align with the values and culture of our members and our Club. Those values are on display every day, and displayed with every decision you make, and every dish you serve.
Education/Experience:
Minimum 3 years’ senior level or executive chef experience in high-quality, fine dining environment
Graduate from AOS culinary school or related degree
Experience working at high end private clubs or in the hospitality industry desired, but not required
Primary Responsibilities:
Overseeing all aspects of lunch and fine dining dinner production and event execution.
Responsible for monitoring and ensuring that systems and standard operating procedures are met
Continually monitor event execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at the highest level.
Always ensure proper food safety procedures
Conduct hands-on teaching and training in kitchen and at events, working closely with chefs and cooks, as well as other staff as applicable who work back-of-the-house, and help with food preparation and execution
Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes
Work with executive chef to develop production methodologies to increase efficiency, productivity, quality and/or consistency in commissary
Fulfill all areas of executive chef’s responsibilities in his/her absence
Work closely with executive chef in promoting Grey Oaks’ culture, mission; instill company culture and maintain/create a positive work environment
Hire, lead, develop and train direct reports
Meet budgets for food, labor, and operating expenses
Assist executive chef as needed with labor schedules for kitchen and events staff
Forecast seasonal staffing levels and retention of team members
Observes safety and security procedures and uses equipment and materials properly and ensures that we provide a safe workplace for our team.