The Executive Chef is responsible for the leadership, management, and execution of all culinary functions at Pensacola Country Club. This includes menu development, staff leadership, food quality, financial performance, kitchen culture, and strategic planning. The Executive Chef will deliver consistently outstanding dining experiences that reflect PCC’s standards of excellence while embracing creativity, seasonal ingredients, and thoughtful presentation.

Key Responsibilities

Culinary Leadership & Menu Development

• Create and execute elevated, member-driven menus for à la carte dining, club events, banquets, and specialty programs.
• Incorporate fresh, seasonal, and local ingredients with an eye for coastal, Southern, and contemporary American cuisine.
• Maintain impeccable culinary standards across all outlets.

Team Management & Culture

• Recruit, train, mentor, and develop a top-tier culinary team.
• Foster a positive, professional, and collaborative kitchen culture.
• Ensure all staff follow PCC standards for safety, sanitation, and hospitality.

Operations & Financial Management

• Manage food cost, labor cost, inventory, and purchasing.
• Implement systems that support accountability, consistency, and cost control.
• Ensure the highest standards of cleanliness and organization across all kitchen spaces.

Member Engagement

• Participate in member events, tastings, wine dinners, and special culinary promotions.
• Build strong relationships with members, committees, and the club’s leadership team.
• Communicate effectively and proactively with the General Manager and F&B leadership.

Events & Catering

• Collaborate with the Catering and Events team to execute flawless banquets, weddings, golf tournaments, and member events.
• Provide creative menu options and ensure consistency from planning through service.

Candidate Profile

The ideal candidate is:

• A strategic and hands-on leader with a passion for hospitality and culinary excellence.
• Experienced in private clubs, luxury hotels, or upscale dining environments.
• Professional, organized, calm under pressure, and committed to continuous improvement.
• Skilled in team development and long-term staff retention.
• Creative, innovative, and eager to elevate the member dining experience.

Education & Experience

• Minimum 5–7 years of progressive culinary leadership experience required. 
• Previous Executive Chef or Executive Sous Chef experience in a private club or high-end resort required.
• Culinary degree or equivalent professional experience required. 
• Proven record of financial management, menu development, and team building.
• ACF-CEC certification preferred. 

About Pensacola Country Club

Founded in 1902, Pensacola Country Club is Florida’s oldest private golf club and a premier destination for gracious hospitality on the Gulf Coast. Located along beautiful Pensacola Bay, the Club offers an elevated member experience through exceptional golf, tennis, fitness, aquatics, and a vibrant year-round social calendar. Our dining spaces offer both casual and high-end culinary program and they serve as the heart of the Club’s culture, delivering memorable experiences for families, golfers, and guests. With a tradition of excellence and a forward-looking vision, Pensacola Country Club remains a welcoming community where exceptional service and Southern hospitality define every visit.

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