Executive Chef

For over 40 years, Gulf Bay® Group of Companies has been at the forefront of developing some of the most prestigious and successful luxury residential properties in Southwest Florida. Since that time, Gulf Bay has successfully completed 16 luxury properties along a 1.5± mile stretch of Gulf-front land within Pelican Bay, earning the designation as the “Creator of the Pelican Bay Skyline.” In addition to its history in Pelican Bay, other award-winning developments include The Brittany on Park Shore beach, Marco Beach Ocean Resort and the 4,000± acre luxury master-planned community of Fiddler’s Creek.  Gulf Bay’s completed and under development build-out market value of luxury residential properties is valued in excess of $12 billion.

Our Employees

Gulf Bay employees have a strong sense of responsibility, loyalty, confidentiality, and ethics.  Each individual possesses great initiative with a deep understanding of their individual role and a passion for the luxury club and service market.

BASIC SUMMARY:

Manage all day-to-day culinary operations ensuring the highest possible standards of food quality, service excellence and guest satisfaction.  Build, lead, inspire and empower a strong, talented culinary and kitchen staff.  Create and develop new and exceptional concepts and menus that generate excitement and satisfaction among members and guests while also maximizing profitability.  Prepare annual business and budget plans; meet and exceed goals throughout the year through proper forecasting, cost controls and labor management.

POSITION RESPONSIBILITIES:

• Manage the Culinary team to improve operational areas in respect to culinary excellence, menu development, revenue management, cost control, in addition to member, guest and team member satisfaction.
• Establish and maintain high quality standards regarding food production, presentation, sanitation, safety and expediency of service.
• Create new menu items that generate high guest satisfaction; develop standard recipes for all dishes to ensure proper portion control, uniformity, and quality in order to maximize profitability.
• Creates theme menus, to align with banquets and special events.
• Provide leadership and empowerment to improve performance and enhance member satisfaction.
• Own the following processes: daily food production, ordering, cost (budget, actuals versus date, etc.), quality and consistency, ensuring financial performance and control.
• Creates recipes and support materials, such as recipe cards, descriptions, and/or pictures.
• Set food specifications with Purchasing.
• Work in conjunction with Corporate Chef and Food & Beverage Manager to establish/maintain set standards of quality and service.
• Responsible for implementing and maintaining excellent service to achieve member satisfaction
• Review financial transactions and monitor budgets to ensure efficient operations including achieving budgeted revenue and labor expenses.
• Work closely with the hospitality management team to maintain or reduce the food cost percentages in line with budgetary requirements.
• Coordinate, manage and supervise all back of the house operations.
• Interview, train, supervise, counsel, schedule, and evaluate culinary staff.
• Train all kitchen staff in the following: food production principles and practices, special dietary requests, allergy protocols, safe operating procedures for all equipment, utensils and machinery, sanitation practices and departmental policies and procedures.
• Assures that orientation and training are given to new associates. Develops ongoing training programs.
• Comply with all applicable health, alcoholic beverage, fire and other laws/requirements.
• Ensure kitchen is clean and sanitary and follows federal, state, and local laws, including OSHA and health laws.
• Ensures that a quality sanitation program is followed throughout the Kitchen operation.
• Ensures proper monitoring of storage (including temperature setting) and rotation of food products to comply with Health Department regulations.
• Communicate monthly safety topics to ensure team member safety.
• Handle any member/guest food issues promptly and professionally; follow up to ensure satisfaction.
• Support senior leadership by developing and assuming key management responsibilities.
• Assist in all areas of the restaurant, Club operations and special projects as requested.

PHYSICAL DEMANDS/ABILITY TO:

• Work extended hours in hot, noisy and sometimes close conditions.
• Bend, stoop, kneel, and reach with hands and arms.
• Stand for length of scheduled shift.
• Express and exchange ideas by means of the spoken word accurately, professionally and quickly.
• Have visual acuity to determine accuracy, neatness and thoroughness of the work assigned.

The above statements are intended to describe the general nature and level of work performed by people assigned to this position.  They are not intended to be construed as an exhaustive list of all job duties performed by the personnel so classified.  Management reserves the right to revise or amend duties at any time.

Education/Experience/Other Requirements:

• Culinary degree from a reputable culinary school is required.
• Experience in traditional French and/or America and American Southern cuisine is preferred
• CEC designation or higher preferred.
• Minimum five years’ experience as Executive Chef; previous luxury Chef Experience is highly desirable.
• Ability to supervise large staff and accomplish goals on a timely basis.
• Experience in banquet production and timing preferred.
• Sanitation Certificate required.
• Responsible Vendor and Manager Food Handling certificates required.
• CPR/AED certification preferred.
• Proficient knowledge and understanding of cost controls.
• Knowledgeable of food and wine pairings.
• Proficient in Microsoft Office (Word and Excel), payroll management and Point of Sale systems.
• Listen effectively; speak, read and write fluently in English. Spanish as a language preferred.
• Prioritize, organize, and manage multiple tasks with speed, accuracy, and attention to detail.
• Work well in fast-paced, high-pressure situations with little to no direct supervision.
• Direct performance of kitchen staff and follow up with corrections where needed.
• Work productively and successfully under time and budget limitations.
• Achieve positive guest relations and maximize guest satisfaction.
• Work a flexible schedule including weekends, holidays, and fluctuating days off.
• Schedule vacations during the off-season months.
• Availability to work off-site during summer months for private home.