Executive Chef at The Watersound Beach Club

The St. Joe Company; United States; On-site; USD 120,000 - 180,000; Full time

Job summary

The St. Joe Company is seeking an experienced Executive Chef to lead Watersound Beach Club’s culinary operations, delivering exceptional dining experiences with a commitment to quality and hospitality.

You will oversee all food preparation, production, and quality control for restaurant and banquet operations, while maintaining full financial accountability. Strategic leadership to the culinary team is essential, ensuring consistency, innovation, and efficiency across outlets.

Qualifications

• Proven experience as an Executive Chef in luxury hospitality or private club settings.
• Culinary degree or equivalent certification.
• Demonstrated ability to lead and develop high-performing culinary teams.
• Creative menu development and strong presentation skills.
• Knowledge of seasonal and locally sourced ingredients.
• Experience managing member expectations and service standards.
• Commitment to excellence, service, and professionalism.

Responsibilities

• Provide executive leadership to the culinary team and drive menu innovation.
• Oversee daily kitchen and banquet operations with highest food safety and service standards.
• Develop seasonal menus using high-quality, locally sourced ingredients.
• Maintain financial accountability including labor, payroll, cost controls, and P&L performance.
• Establish and manage vendor partnerships, pricing, and contract negotiations.
• Plan and execute private events with customized menus and high guest expectations.

Skills

Executive leadership

Menu development

Food quality

Budgeting

Cost controls

Education

Culinary degree

Tools

Budgeting software

Job description

Job Summary

Watersound Club is a private club in Northwest Florida offering a distinctive collection of amenities and experiences, including boutique hotels, championship golf, fine dining, private beaches, and more. The Watersound Beach Club serves as one of the clubs premier amenities, offering members and guests an elevated beachfront experience with exceptional dining, hospitality, and recreational offerings.

We are seeking an experienced and innovative Executive Chef to lead the culinary operations at Watersound Beach Club, delivering exceptional dining experiences while upholding the high standards of quality, service, and hospitality that define Watersound Club.

The Executive Chef is responsible for directing all food preparation, production, and quality control for the restaurant and banquet operations. This position holds full financial accountability for culinary operations, including revenue performance and management of all expense lines in accordance with approved budgets. St. Joe properties have a long-standing reputation for giving exceptional dining experiences to our guests and remains committed to the highest standards of culinary excellence and service. The Executive Chef provides strategic leadership to the culinary team, ensuring consistency, innovation, and operational efficiency across all outlets. The culinary program plays a vital role in enhancing the overall guest experience and supporting the brands commitment to quality and hospitality.

Primary Responsibilities & Essential Functions

• Provide executive leadership to the culinary team, driving innovation in menu development, presentation, and overall food quality
• Oversee daily kitchen and banquet operations, ensuring efficiency, consistency, and the highest standards of food safety and service
• Develop and evolve seasonal menus using high-quality, locally sourced ingredients, informed by guest preferences and market trends
• Enhance the culinary product through continuous evaluation, recommending changes that respond to both current and anticipated guest needs
• Lead, mentor, and develop a high-performing culinary team, promoting professionalism, ethical leadership, and compliance with employment regulations
• Maintain full financial accountability for culinary operations, including labor planning, payroll oversight, cost controls, and profit-and-loss performance
• Establish and maintain strong vendor partnerships, managing sourcing, pricing, contract negotiations, and product quality
• Plan and execute private events and special functions, customizing menus to meet guest and member expectations
• Implement new methods, technologies, and processes to improve efficiency, cost effectiveness, and operational performance
• All other duties as assigned

Qualifications

Education and Experience

• Proven experience as an Executive Chef within a luxury hospitality, resort, or private club setting
• Culinary degree or equivalent certification
• Demonstrated ability to lead, develop, and inspire high-performing culinary teams within a multi-outlet operation
• Demonstrated creativity in menu development and presentation
• Strong knowledge of seasonal and locally sourced ingredients
• Experience in managing and exceeding member expectations
• Exceptional leadership and communication skills.
• Commitment to upholding St. Joe Hospitalitys standards of excellence, service, and professionalism

Knowledge, Skills, Abilities

• Detail-oriented and thorough
• Ability to perform consistent work to the highest of standards
• Ability to remain discreet and respect the privacy of guests
• Ability to interact with guests in a pleasant, friendly way
• Strong verbal and written communication skills; capable of leading a team effectively
• Proficient in computer applications, accounting programs, and budget analysis; able to analyze data and make informed decisions for payroll and production control
• Extensive knowledge of menu development, marking insights, cost and labor management, and recipe standardization
• Thorough understating of food products, standard recipes, and proper preparation techniques
• Ability to supervise teams, conduct meetings, menu briefings, and maintain clear communication between culinary staff and the Director of Food & Beverage
• Skilled in creating recipes, supporting materials, and artistic presentation of theme menus and culinary concepts
• Demonstrates professionalism and diplomacy when interacting with guests
• Knowledge of federal, state, and local regulations regarding employment law, civil rights, occupational safety, and wage/hour compliance

Physical Demands

• Ability to stand for long periods of time
• Frequent bending, stooping, reaching, and kneeling
• Occasional typing
• Frequent chopping, slicing, dicing knife work, etc.
• Must be able to lift 50 lbs.

Working Conditions

• Primarily indoors, in a commercial kitchen environment
• Exposure to high kitchen temperatures, Moderate to high noise levels from kitchen equipment and busy service periods
• Exposures to cleaning chemicals (proper PPE provided)
• Fast-paced, high-pressure environment especially during banquets and large events

The above statements are intended to describe the general nature and level of work being performed and are not an exclusive list of all duties and responsibilities. The St. Joe Company/St. Joe Resort Operations reserves the right to amend and change responsibilities to meet business and organizational needs.