Head Chef – Twin Isles CC

Pinnacle Golf Properties; Punta Gorda (FL); On-site; USD 65,000 - 75,000; Full time

Job summary

Twin Isles Country Club in Punta Gorda, FL is seeking a Head Chef to lead daily kitchen operations, develop menus, oversee prep and service, and ensure high-quality plate presentation for members and events.

You will manage kitchen staff, control costs, purchase strategically, maintain food safety, and uphold sanitation standards, while aligning with budget targets and department goals.

Qualifications

• 2–3 years of hands-on culinary experience; 3 years preferred.
• High school diploma or equivalent combined with culinary training.
• Current ServSafe certification and knowledge of safety standards.

Responsibilities

• Prepare and cook menu items according to approved recipes and standards.
• Develop daily specials and update menus with management input.
• Price items to meet food-cost targets and margins.
• Schedule and direct kitchen staff based on events and volume.
• Maintain SOPs for recipes, production, sanitation, and closing duties.
• Monitor ingredient quality and ensure proper storage and rotation.

Skills

Culinary experience

Menu development

Cost control

Education

High school diploma

ServSafe certification

Job description

Position Title: Head Chef

Twin Isles Country Club is seeking a Head Chef to lead day‑to‑day kitchen operations and prepare high-quality food for members, guests, golf outings, and special functions. This role develops menus and recipes, maintains consistent presentation and portion standards, schedules and directs kitchen staff, and ensures a clean, organized, and compliant kitchen. The Chef also manages the financial performance of the culinary operation through disciplined purchasing, inventory control, budgeting, cost analysis, and P&L review.

Location: Twin Isles Country Club

Address: Punta Gorda, Florida

Salary Range: $65,000 – $75,000

Responsibilities

• Prepare and cook menu items according to approved recipes, presentation standards, portion controls, and operating procedures.
• Develop recipes, daily specials, and menu updates in coordination with the Food and Beverage Supervisor and management.
• Price menu items to support established food-cost targets and operating margins.
• Schedule and direct kitchen staff based on business volume, events, and operational needs.
• Create and maintain standard operating procedures for recipes, production, presentation, portioning, sanitation, and closing duties.
• Monitor food quality by inspecting ingredients and finished dishes throughout preparation and service.
• Maintain proper product levels and keep refrigerators, dry-storage areas, workstations, the grill, and dish areas clean and organized.
• Verify refrigeration temperatures, product rotation, labeling, storage, and other food-safety controls.
• Apply Health Department requirements and ServSafe practices consistently, and correct deficiencies promptly.
• Support dishwashing, cleaning, prep, and other operational duties when needed

Financial Management Responsibilities

• Control cost of goods sold by monitoring food cost, yield, waste, spoilage, portion size, recipe adherence, and menu mix.
• Manage purchasing and vendor relationships, compare pricing and quality, and maintain appropriate par levels without overstocking.
• Lead accurate receiving, storage, rotation, transfers, cycle counts, and period-end inventory counts; investigate material variances.
• Maintain current recipe and plate-cost data and recommend menu prices that support budgeted margins.
• Contribute to annual budgets and periodic forecasts for food sales, cost of goods, labor, supplies, and controllable expenses.
• Review culinary P&L results with management, explain budget and prior-period variances, and implement corrective action when needed

Required Qualifications

• Two to three years of hands-on culinary or food-preparation experience; three years of related experience or training is preferred.
• High school diploma or an equivalent combination of education, training, and experience.
• Current ServSafe certification. Chef Job Posting
• Working knowledge of commercial kitchen equipment, cooking methods, sanitation standards, and operational procedures.
• Ability to read and follow recipes, procedures, instructions, correspondence, and operating documents and to write clear short-form communication.
• Ability to perform practical calculations using whole numbers, fractions, decimals, percentages, and units of measure.
• Sound judgment and the ability to carry out written and verbal instructions in a fast‑paced kitchen environment.

Required Financial Skills

• Demonstrated ability to manage food cost and other cost‑of‑goods drivers.
• Experience establishing inventory controls and completing accurate physical inventories.
• Ability to build or support operating budgets and forecasts.
• Ability to read and interpret a profit and loss statement, identify material variances, and translate findings into operating actions.
• Proficiency with recipe costing, menu pricing, margin calculations, purchasing controls, and waste reduction.

Work Environment And Physical Requirements

This position works primarily in a commercial kitchen and may also work outdoors, around machinery and motorized equipment, on uneven surfaces, and with cleaning chemicals. The role requires frequent standing, walking, bending, reaching, pushing, pulling, manual dexterity, and hand‑eye coordination. The employee must regularly lift or carry up to 50 pounds and occasionally lift or carry up to 75 pounds. The work may involve heat, cold, humidity, and close coordination with others. Reasonable accommodations may be made to enable qualified individuals to perform the essential functions.

Additional Responsibilities

Perform other reasonable duties requested by management and assist other departments as operational needs require. This posting describes the general nature and level of the work and is not an exhaustive list of every responsibility, duty, or skill required.

Work Location

In Person