Executive Chef: Private Club Culinary Leader

Epping Forest Yacht and Country Club; Jacksonville (FL); On-site; USD 90,000 - 120,000; Full time

Job summary

Epping Forest Yacht and Country Club in Jacksonville invites an experienced Executive Chef to lead culinary operations and craft extraordinary dining experiences for members and guests.

You will shape menus, supervise a culinary team, control food and labor costs, ensure sanitation and safety, and drive consistent quality across à la carte and banquets. The role requires hands-on leadership and a commitment to excellence in a private club setting.

Qualifications

• Experience as Executive Chef or senior culinary leader in private clubs or high-volume hospitality.
• Strong menu development, banquet operations, food preparation, purchasing, inventory management, and labor controls.
• Proven leadership, communication, organizational and problem-solving skills.'],
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• location_type
• remote_scope
• perks
• stated_min
• stated_max
• stated_absolute
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• estimated_medium
• estimated_high
• currency
• frequency
• bonus
• tax
• application_email
• job_end_date
• contact_person
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Responsibilities

• Provide strategic and day-to-day leadership for all culinary operations.
• Develop creative, seasonally appropriate menus, daily specials, banquet offerings, and innovative culinary concepts.
• Consult with Sous Chef, Pastry Chef, and culinary leadership on menus, prep, presentation, and needs.
• Coordinate dining and event experiences with F&B leadership, Special Events Director, and Dining Room Manager to exceed member expectations.
• Meet with General Manager and department leaders about operations, events, feedback, and priorities.
• Maintain visible presence in kitchens during peak periods to ensure quality and timeliness.

Skills

Executive Chef

Leadership

Menu development

Food cost controls

Team training

Sanitation

High-volume service

Education

Culinary degree

Job description

Epping Forest Yacht and Country Club in Jacksonville invites an experienced Executive Chef to lead culinary operations and craft extraordinary dining experiences for members and guests.

You will shape menus, supervise a culinary team, control food and labor costs, ensure sanitation and safety, and drive consistent quality across à la carte and banquets. The role requires hands-on leadership and a commitment to excellence in a private club setting.