Located on the beautiful “Treasure Coast” of Florida, Mariner Sands Country Club, an upscale private club community, is searching for an executive chef to lead their culinary program and continue to grow it as the club plans a new $23M clubhouse tentatively scheduled for 2023. The next executive chef at Mariner Sands will be a positive, energetic, detail-oriented team leader with a passion for their craft, an employee and member-centric focus and the demonstrated ability to deliver an exceptional culinary experience. He or she will be joining a professional and tenured team of department managers and will be integral to the club’s member experience.
The Mariner Sands executive chef (EC) leads and manages all food and pastry production, including that used for restaurants, banquet functions and all other food outlets. The EC is responsible for managing all day-to-day operations of the club’s culinary and stewarding operations and monitors the food and labor budget for the department, meeting budgeted goals. The EC maintains the highest professional food quality and sanitation standards, ensures that food production consistently exceeds the expectations of members and guests, and instills in staff the fact that member satisfaction is of the utmost importance.
The EC is expected to lead the heart-of-the-house teams as well as provide information, recommendations, and leadership to the House Committee to produce exceptional food and beverage offerings and service. Well-articulated and candid discourse is expected and required with the COO, AGM, and House Committee. The EC is a “courageous thought partner.”
The EC has a “lead by example” mentality and earns the confidence of the members and the respect of the staff. Continuing education and staying at the forefront of food trends and technology are necessary for success. In addition, the EC will provide creative leadership and foster a culture of continuing education and development of future, up-and-coming culinarians. The EC must demonstrate sincere and engaged visibility with members and staff, along with a love of the culinary craft and the relentless pursuit of excellence.
In addition to culinary skills, the key competencies for the EC include a customer focus, strong interpersonal skills, visionary leadership, change management experience, delegation and inspecting what you expect, positively mentoring and managing people, strategic thinking, good judgement, adaptability, and solid conflict management and problem-solving experience.
The ideal candidate will be an experienced executive chef or executive sous chef of a larger club with a minimum of ten years’ progressive experience at club, hotel and/or resort restaurants that are known for high-level, quality food and beverage programs and exemplary service.
Additionally, Mariner Sands’ next EC should be:
An individual with unimpeachable character and who embodies Mariner Sands’ core values of loyalty, excellence, accountability, dedication and service.
A culinarian with knowledge of classic French cooking as well as a focus on culinary trends and techniques.
A student of the culinary craft and life-long learner who also places great import on recruiting, training, and developing a team of future culinarians.
Experienced in successfully leading high volume, multi-venue culinary operations.
Excited about being part of a synergistic leadership team.
Passionate about driving value and member satisfaction.
A confident, resourceful, high-energy leader.
A strong relationship builder with a history of collaboration with their GM, the committees with which they interface, and other departmental leaders.
An individual with strong financial acumen, experienced in budget management and forecasting as well as managing food and labor costs daily.
An exemplary steward of all resources.
An active listener with excellent communication skills.
A well organized, detail-focused observer as well as a visionary.
A creative culinarian who stays current with culinary and member demographic trends.
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.
Understanding of the importance of providing employees with a healthy and quality “family” meal every day.
Focused on offering members healthy, simple food options.
Interested and experienced in “pushing the envelope” and “thinking outside the box” when it comes to creative food presentation and offerings as well as innovative buffet presentations.
EDUCATION AND CERTIFICATION REQUIREMENTS
A degree in culinary arts is preferred and/or completion of an ACF-accredited apprenticeship program.
Certified Executive Chef (CEC) certification (that is kept current) with the American Culinary Federation (ACF) is preferred.
Additional Salary Information: Salary is open and commensurate with qualifications and experience. The club offers an excellent benefit package including professional development/continuing education.
Internal Number: a0x0W000009xobeQAA
About KOPPLIN KUEBLER & WALLACE
KK&W is the leading recruiting and consulting firm in the private club sector and voted “Best Search Firm of the Year” every year since 2006 by The Boardroom magazine. We continue to lead the industry in the placement of executive chef, GM/COO, AGM/clubhouse manager, director of food and beverage, executive chef, director of golf/head golf professional, golf course superintendent/director of agronomy, director of tennis/director of racquets, fitness & wellness director, chief financial officer/controller, membership director and marketing directors for private, resort and developer owned properties, clubs and communities as well as senior living communities and property owners associations.
We are the leaders in executive placement by providing our clients with exceptional candidates who are ethical, competent and capable. The KK&W team possess more than 400 years of combined experience managing all areas of the club world. Our experience and expertise have provided us with a proven track record of placing candidates who possess integrity, competence, and compatibility with a club’s culture and environment.