EXECUTIVE CHEF – POSITION OVERVIEW The Executive Chef (EC) at The Nest Golf Club is accountable for directing and maintaining the administration, organization, and development of the culinary department for the Club. Reporting directly to the GM/COO. The Executive Chef is responsible for consistently interacting with the club’s members while demonstrating a hands-on, leadership style, to manage, motivate, and lead their team. Stays current on culinary trends and is well-versed in finding creative ways to accommodate a variety of member requests, food allergies, and intolerances. They will demonstrate the ability to provide consistent high-quality presentations across all staff including recipes, photos, tastings, and training, ensuring all food is consistently outstanding – from standard club fare to innovative offerings and special culinary events throughout all dining venues.
As the face of culinary operations, the Executive Chef must be comfortable conversing and interacting in both the kitchen and dining rooms as they interface with multiple and diverse constituencies (members, staff, vendors, etc.) throughout the day. The EC is responsive to club member and team member requests and strives to find creative ways to accommodate reasonable requests, welcoming others’ opinions, suggestions, and feedback while maintaining the highest level of quality and standards.
Ultimately, the EC is an important and positive face of culinary operations. They are an integral part of the overall success of the operations and a strong influencer. The responsibility to lead this facet of the organization from a passionate, creative, supportive, progressive, and team-focused perspective is of critical importance for long-term success.
KEY PRIORITIES FOR SUCCESS
Create and update menus (restaurant and banquet) often, incorporate daily specials, and develop recipes to control & ensure consistency. Creativity (not just variety), flexibility, and adaptability are essential for success.
Hands-on team builder who mentors kitchen staff and develops a pipeline of talented and creative individuals. Building a reputation as an excellent learning and training ground for up-and-coming culinarians, with culinary institutions, and maximizing creative staffing initiatives (in cooperation with Human Resources).
Show a genuine interest in the future and personal growth of the staff. Treat all employees with respect, empathy, and dignity, valuing each person for their unique strengths.
Competent in organizational skills, time management, sound judgment, problem-solving, and decision-making,
Communicates proactively and considers the culinary function of the club to be one of many intertwined areas of operations, working together for the overall success of the club.
Lead accident prevention, training, and retention of staff, as well as sanitation and safety standards.
FOOD AND BEVERAGE OPERATIONS The Main Dining Room which is adjacent to The Grille room, serves a more upscale atmosphere for dinner with a capacity of 150. Some of the busy holiday events such as Mother’s Day, Easter, Thanksgiving, and New Years Eve are hosted here with diverse and extensive buffets.
The Grille Room and Bar seats 120 and serves members with a more casual atmosphere 7 days per week for lunch and five nights in season.
The Veranda seats 100 with an additional 20 seats at the bar. The Veranda overlooks the Gator golf course and Spring Creek waterway. All dining areas serve the same menu for lunch and dinner. The Grille Room, Main Dining Room and Mangrove room can fully open to the Veranda with folding doors, creating a seamless indoor-outdoor experience.
Private Dining Rooms offer meeting, or private dining spaces include The Ibis and Osprey rooms each seat 24, Mangrove room seats 75 and Board Room seats 40.
The Halfway House offers golfers and other members a casual lunch or grab-n-go area, as well as a roaming cart on the Hurricane course.
INITIAL PRIORITIES OF THE NEW EXECUTIVE CHEF
Build a partnership with the GM/COO and other senior staff members to ensure complete alignment and develop a clear uniform vision for the new food and beverage experience.
Further develop and refine the member Service Model that will guide the food style, creativity, and concepts consistent with the Service Model, and develop written standards and procedures. This includes, but is not limited to, ordering guidelines, inventory management, SOPs, checklists, systems, and staff training.
After understanding the market and members’ dining preferences, create menus with food cost analysis and plating guidelines for the restaurant and members' private events.
CANDIDATE QUALIFICATIONS
Has a proven track record of high-level restaurant, resort, hotel, or country club dining expertise. 8+ years of culinary experience and 5+ years in a managerial role.
Has exceptional experience with providing high-quality a la carte and banquet food offerings.
Has experience working with local and seasonal produce and makes connections with vendors.
Has strong financial acumen, experienced in budget management and forecasting as well as managing food and labor costs daily.
A strong relationship builder with a history of collaboration with their GM, F&B Director, and other leaders.
Acutely aware of the delicate menu balance that exists between offering standard club fare for tenured members and providing innovative options for members that belong to a younger demographic.
Finally, the ideal candidate should be at an appropriate point in his or her professional trajectory – accomplished, yet well-positioned to learn and grow and reach the pinnacle of his or her career while in the club’s employ.
EDUCATIONAL AND CERTIFICATION QUALIFICATIONS
A culinary arts degree from an accredited school is preferred.
Certified Executive Chef (ACF) or Pro Chef (CIA) certification is preferred.
EXECUTIVE CHEF AT THE NEST GOLF CLUB
The Executive Chef opportunity at The Nest Golf Club, located in the prestigious Pelican Landing community in Bonita Springs FL, is an excellent chance for a talented culinary leader to make their mark.
With various dining outlets, including a la carte and Veranda dining, the club is looking for a talented culinary leader to elevate the club’s offerings, develop and mentor the team, build innovative concepts, oversee the high-quality culinary programs, and align with the club’s vision for excellence.
The Nest dining venues provide an inspiring setting for a chef who thrives in high-touch, high-quality environments. Creativity and attention to detail are key, as the club frequently hosts a variety of traditional and themed events. This is an exceptional opportunity for a chef who is ready to bring fresh ideas and elevate the dining experience in a highly regarded setting.
ABOUT THE NEST GOLF CLUB
Nestled in the Spring Creek area of Bonita Springs near the Gulf of Mexico, The Nest Golf Club offers an unparalleled first-class experience for its members and guests. Established in 1985, the Club has become a cornerstone of the Pelican Lan...ding community, known for its casually elegant atmosphere where golf, dining, and social blend seamlessly.
The Nest Golf Club is renowned for its commitment to excellence and has solidified its status as a leading private club in the Bonita Springs Area and beyond. A variety of projects over the years have focused on giving back and sustainability including Habitat for Humanity projects and a 501c3 Foundation to assist team members and their families with education costs and recovery from natural disasters.
The Nest Golf Club is home to two Tom Fazio meticulously maintained 18-hole courses, offering a variety of shot values and consistent playability. The introduction of scoring tees in 2015, now known as the seven tees, accommodates golfers of all skill levels and ages. Recent enhancements to fairways, greens, bunkers, and practice facilities ensure a top-tier golfing experience. Committed to environmental stewardship, The Nest has been recognized as a "Certified Audubon Cooperative Sanctuary" since 2001, with members enjoying seasonal guided nature tours that showcase the natural beauty of Southwest Florida. Dining at The Nest is a delight, with several different dining venues offering diverse menus. Members can enjoy distinguished wine selections and specialty food and beverage packages, making every meal an experience to savor.
THE NEST GOLF CLUB BY THE NUMBERS:
•800 Memberships
•70 Average Age Members
•Approximately $14M in Annual Gross Volume
•$2.3M Annual F&B Revenue Approximately
•95% A la carte - 5 % Catering.
•46 % Food Cost
•15 FTE Kitchen Staffing including 1 Executive Sous Chef (Main, Banquet/Prep)
•F&B closed on Wednesdays in the summer
•110 FT Employees ? 30 Seasonal (8 cook H2B staff)
•9 Board Members with 3-year Terms
•The Club is organized as a 501(C)(7) Corporation