Head Chef

Jobtome; Panama City (FL); On-site; USD 65,000 - 95,000; Full time

Job summary

St Andrews Bay Yacht Club in Panama City, FL seeks a Head Chef to lead our kitchen and deliver exceptional dining for members and guests in a waterfront setting.

You will design seasonal menus, supervise staff, manage inventory and costs, and ensure food safety and high culinary standards. This role offers an opportunity to showcase culinary creativity and leadership in a prestigious club.

Qualifications

• Experience as Head Chef or Executive Chef in hospitality.
• Strong culinary skills across techniques and cuisines.
• Experience with menu development, food costing, and kitchen budgeting.
• Proven leadership in fast-paced kitchen.
• Current Food Handler's Certification or ServSafe Manager Certification.
• Excellent organizational and time management skills.
• Passion for delivering outstanding dining experiences to members.

Responsibilities

• Lead and manage all kitchen operations, including prep, cooking, and plating for daily service and events.
• Design and update seasonal menus reflecting fresh ingredients and waterfront atmosphere.
• Supervise, train, and mentor kitchen staff to maintain high standards.
• Oversee inventory, ordering, and vendor relationships to ensure freshness and cost control.
• Ensure food safety, sanitation, and health code compliance.
• Collaborate to plan and execute member events, banquets, and private dining.
• Monitor food and labor costs to meet budgets while maintaining quality.

Skills

Leadership

Culinary skills

Menu development

Costing & budgeting

Team management

Food handler / ServSafe

Job description

Job DescriptionJob Description

About the Role:

St Andrews Bay Yacht Club in Panama City, FL is looking for a talented and passionate Head Chef to lead our kitchen and deliver exceptional dining experiences to our members and guests. This is your opportunity to showcase your culinary creativity in a prestigious waterfront setting where great food meets great company. If you thrive in a dynamic kitchen environment and take pride in crafting memorable meals, we want to hear from you!

Responsibilities:

• Lead and manage all food truck operations, including food preparation, cooking, and plating for daily service and special events
• Design and update seasonal menus that reflect fresh, high-quality ingredients and complement the club's waterfront atmosphere
• Supervise, train, and mentor kitchen staff to maintain high performance and culinary standards
• Oversee food inventory, ordering, and vendor relationships to ensure cost control and freshness
• Enforce strict food safety, sanitation, and health code compliance throughout the kitchen
• Collaborate with club management to plan and execute member events, banquets, and private dining experiences
• Monitor food and labor costs to maintain budgetary goals without sacrificing quality

Requirements:

• Proven experience as a Head Chef, Executive Chef, or similar leadership role in a restaurant, club, or hospitality setting
• Strong culinary skills with expertise in a variety of cooking techniques and cuisines
• Experience with menu development, food costing, and kitchen budgeting
• Demonstrated ability to lead, motivate, and manage a kitchen team in a fast-paced environment
• Current Food Handler's Certification or ServSafe Manager Certification required
• Excellent organizational and time management skills with attention to detail
• Passion for delivering outstanding dining experiences with a member-first mindset