Executive Chef

Carrollwood Country Club; Tampa (FL); On-site; USD 90,000 - 130,000; Full time

Job summary

Carrollwood Country Club in Tampa, FL, seeks an Executive Chef to oversee daily culinary operations across multiple dining outlets, pool, and banquet services. The role emphasizes hands-on leadership, menu development, and maintaining high-quality dining experiences for members and guests.

The candidate should be versatile with both banquet and à la carte menus, lead a team, and manage budgeting, forecasting, and cost controls to maximize profitability.

Qualifications

• Minimum of five years experience as an Executive Chef or eight years as a Sous Chef.
• Proven track record leading dynamic, high-volume culinary operations with multiple dining outlets.
• Strong management, coaching, and team-building abilities in a high-service environment.
• Experience with both banquet and à la carte revenue generation and menu design.

Responsibilities

• Oversee budgeting, forecasting, cost controls, and labor management.
• Hands-on execution of daily culinary operations; not an office role.
• Coordinate purchasing and inventory for all kitchen wares and menu items.
• Standardize recipes and plate presentation across venues and catered events.
• Lead hiring, training, and development of kitchen staff.
• Deliver outstanding member and guest dining experiences.

Skills

Executive Chef experience

High-volume operations

Banquet & a la carte

Staff leadership

Menu planning

Cost control

Forecasting

Bilingual

Tools

POS systems

Payroll management

Microsoft Excel

Microsoft Word

Inventory systems

Job description

The Executive Chef is responsible for overseeing the day-to-day culinary operations of multi-unit operation. The club features multiple dining outlets, pool operations, and extensive banquet business. The position ensures the highest quality for members and their guests, and the candidate must be versatile with both banquet and al a carte experience.

Key Responsibilities:

• The Executive Chef assists in preparing an annual budget and achieves these financial goals throughout the year, through proper forecasting, cost controls, and labor management.
• This is a very hands-on working chef position, not an office role. Execution of daily operations is the first priority.
• She / He will coordinate the ordering and monitoring of all food and kitchen wares and the engineering of all menu items to maintain the proper contribution margin.
• The Executive Chef is also responsible for the hiring of all kitchen staff and their training/development through education and creative instruction. By ensuring standardization of recipes and plate presentation for a la Carte venues and catered events, the Executive Chef and his culinary team are expected to deliver a memorable dining experience for all Members and guests.
• The Executive Chef is an advocate of outstanding service to the members and understands the critical role that membership and exceeding expectations regarding the success of the operation.
• This position oversees all culinary operations including al a carte, member events, and banquets. Creative menu design, concise purchasing strategies, and efficient operational management are key to departmental success.
• Again, this is a hands-on working chef role, not an official position. Office work is very streamlined and a small part of daily operations.
• A strong respectful management style is vital. Our team is a family and we are looking for a great ambassador to expand upon our culture.

Skills/Qualifications:

• Minimum of Five years experience as an Executive Chef or Eight years experience as a Sous Chef.
• Has successfully led dynamic and high-volume culinary operations with multiple dining outlets.
• Possesses characteristics that command a presence in the dining room.
• Proven track record of team management, organizational, and coaching skills within the heart of the House.
• Solid understanding of a la carte and banquet revenue generation.
• Has successfully led dynamic and high-volume culinary operations with multiple dining outlets.
• Has strong management skills with verifiable strengths in inspirational leadership, financial performance, and people skills.
• Has thorough knowledge of menu planning for both restaurants and banquets, providing modern and current food preparation based on a solid foundation of cookery; and can plan and execute high-volume buffet and banquet cuisine that exceeds expectations.
• Is a confident, proactive team builder with a history of attracting, developing, and retaining high-performing staff.
• Has a solid reputation as a high-quality chef, mentor, teacher, operator, and "game-changer".
• Organizes, prioritizes, delegates, and follows through with assignments.
• Motivates and maintains a cohesive team while managing and directing their performance.
• Promotes positive work relationships with other departments.
• Manages change effectively.
• Has strong presentation skills.
• Comprehensive knowledge of expense control as it relates to Heart of the house labor and the forecasting/budgeting of expenses.
• Experience with purchasing and inventory systems.
• Creative menu development skills.
• Strong technical literacy, including Microsoft word and excel, payroll management, and point of sale systems.
• Superior client service skills and the ability to maintain poise under pressure.
• Bilingual (English - Spanish) communication ability a positive.

Equal Employment Opportunity (EEO) Statement

Our company is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status.

Americans with Disabilities (ADA) Accommodation Notice

If you require reasonable accommodation in completing an application, interviewing, completing any pre-employment testing, or otherwise participating in the employee selection process, please direct your inquiries to Human Resources.

Physical Requirements

This role requires the ability to stand, walk, bend, stoop, and reach for extended periods of time. The position may involve lifting, carrying, pushing, or pulling objects weighing up to 50 pounds. Work may be performed indoors and outdoors in a variety of weather conditions. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.