Executive Chef — Private Club, Seasonal Menus & High‑Volume Dining

Epping Forest Yacht & Country Club; Jacksonville (FL); On-site; USD 90,000 - 130,000; Full time

Job summary

Epping Forest Yacht & Country Club in Jacksonville, FL is seeking an accomplished Executive Chef to lead our culinary operations and deliver memorable dining experiences for members and guests.

The ideal candidate provides hands-on leadership with expertise in menu development, cost management, and sanitation to drive innovative culinary concepts while maintaining exceptional service standards.

Qualifications

• Previous experience as an Executive Chef or senior culinary leader in a private club, luxury resort, hotel, or similarly high-volume hospitality environment.
• Culinary degree or equivalent combination of professional culinary training and experience preferred.
• Demonstrated success leading, training, and developing a diverse culinary team.
• Strong knowledge of menu development, banquet operations, food preparation, purchasing, inventory management, food cost controls, and labor management.
• Excellent leadership, communication, organizational, and problem-solving skills.
• Strong commitment to member service, culinary excellence, consistency, and attention to detail.
• Working knowledge of food safety, sanitation, workplace safety, and applicable health regulations.
• Professional appearance and demeanor consistent with club standards.
• Ability to work a flexible schedule, including early mornings, evenings, weekends, holidays, and split shifts as business needs require.
• Consistent and dependable attendance is required.

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 regularly with the Sous Chef, Pastry Chef, and culinary leadership team regarding menus, preparation, presentation, and operational needs.
• Collaborate with the Food and Beverage leadership team, Special Events Director, and Dining Room Manager to coordinate dining and event experiences that exceed member and guest expectations.
• Meet regularly with the General Manager and department leaders to discuss club operations, upcoming events, member feedback, and culinary priorities.
• Maintain a visible presence throughout the club’s kitchens during peak service periods to ensure quality, consistency, timeliness, and presentation standards are achieved.
• Establish and maintain consistent standards for food preparation, cooking techniques, portion control, and presentation.
• Continually evaluate new culinary techniques and service opportunities to enhance member satisfaction while effectively managing costs.
• Oversee the preparation and execution of à la carte dining, private events, banquets, club functions, daily specials, and colleague meals.
• Supervise food‑related events from preparation through service, breakdown, and cleanup.
• Respond professionally and promptly to member and guest feedback regarding food quality or preparation, keeping the General Manager informed of significant concerns.
• Recruit, train, schedule, coach, evaluate, and supervise culinary colleagues in accordance with club policies and procedures.
• Recommend staffing levels, compensation adjustments, corrective action, and other personnel decisions as appropriate.
• Create a positive, professional kitchen culture focused on teamwork, accountability, development, and exceptional service.
• Ensure culinary colleagues are properly trained in the safe use of kitchen equipment and understand all required safety procedures.
• Maintain the highest standards of food safety, sanitation, cleanliness, and workplace safety.
• Ensure compliance with applicable health regulations, Safety Data Sheet requirements, chemical labeling procedures, and club policies.
• Maintain appropriate inventory controls, ordering procedures, product rotation, storage standards, and accurate inventory counts.
• Monitor and manage food costs, kitchen labor costs, waste, production levels, and portion controls.
• Safeguard all food products, supplies, equipment, and other club property.
• Participate in weekly Food and Beverage meetings, required training programs, safety courses, departmental meetings, and leadership meetings.
• Immediately report safety hazards and follow through to confirm that corrective action has been completed.
• Perform additional responsibilities as assigned by the General Manager or Food and Beverage leadership.

Skills

Executive leadership

Menu development

Budget & cost control

Food safety

Communication

Education

Culinary degree

Job description

Epping Forest Yacht & Country Club in Jacksonville, FL is seeking an accomplished Executive Chef to lead our culinary operations and deliver memorable dining experiences for members and guests.

The ideal candidate provides hands-on leadership with expertise in menu development, cost management, and sanitation to drive innovative culinary concepts while maintaining exceptional service standards.