Executive Chef – Luxury Private Club Dining

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

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.