Executive Chef (Full-Time)

Description

The Executive Chef is the primary outlet-level culinary leader responsible for the daily performance of the assigned Pelican Bay Foundation kitchen operation. This position owns food quality, consistency, production, kitchen readiness, culinary team leadership, sanitation, menu execution, cost awareness, and the dependable delivery of the member dining experience.

The Executive Chef reports directly to the Director of Culinary and translates the Director's culinary strategy, standards, and expectations into disciplined daily execution. The Executive Chef directly leads the Executive Sous Chef and other assigned back-of-house leaders and is accountable for ensuring that each level of the culinary team clearly understands and fulfills its responsibilities.

Depending on assignment, the Executive Chef may support Marker 36 and Community Center food and beverage functions or the Sandbar and The Nest. The role must be capable of delivering approachable, high-quality food consistently in a casual, high-volume, beachside environment while also supporting seasonal offerings, special events, and evolving member expectations.

The successful Executive Chef is a visible, hands-on, team-oriented leader who values consistent execution, staff development, cleanliness, organization, and member satisfaction as much as culinary creativity. The position requires a leader who takes pride in executing familiar food exceptionally well at scale, remains composed during demanding service periods, and willingly supports the team wherever needed.

Success in this role will be measured through food quality and consistency, member feedback, kitchen leadership, ticket execution, sanitation results, team development, training completion, labor and food-cost discipline, waste reduction, inventory accuracy, and completion of daily, weekly, and monthly operating scorecards.

Leadership and Supervisory Responsibility

• Directly supervise, coach, develop, support, and hold accountable the Executive Sous Chef, Sous Chefs, culinary supervisors, and assigned back-of-house team members.
• Lead the daily culinary operation through clear expectations, organized delegation, consistent follow-up, and visible leadership during prep, service, closing, events, and high-volume periods.
• Ensure the Executive Sous Chef and subordinate culinary leaders effectively manage station assignments, prep levels, line readiness, cleaning, communication, training, and shift execution.
• Participate in recruiting, interviewing, hiring, onboarding, scheduling, counseling, corrective action, performance evaluations, succession planning, and leadership development in accordance with Foundation policies.
• Model a hands-on leadership approach and step into production, expo, or other operational responsibilities when necessary to protect quality, service flow, and the member experience.
• Create a respectful, professional, accountable kitchen culture in which standards are understood, feedback is direct and constructive, and no team member or leader considers essential operational work beneath the role.

Daily Culinary Operations and Service Execution

• Own the daily back-of-house operation of assigned outlets and ensure the kitchen is properly staffed, prepared, organized, clean, stocked, and ready for each service period.
• Maintain a visible culinary leadership presence during peak meal periods, holidays, special events, beach activations, and high-volume service windows.
• Conduct or verify daily line checks, tastings, station inspections, production reviews, prep-list completion, temperature checks, equipment readiness, and service-opening checklists.
• Monitor ticket flow, pacing, communication, plate accuracy, and production capacity; take immediate corrective action when service execution or product quality falls below standard.
• Ensure daily station assignments, production sheets, manager logs, cleaning schedules, and closing responsibilities are completed accurately and on time.
• Anticipate volume and operational challenges and adjust staffing, prep, workflow, and production plans in coordination with the Director of Culinary and front-of-house leadership.

Food Quality, Menu Execution, and Consistency

• Ensure all food is prepared, cooked, seasoned, portioned, garnished, presented, and served according to approved recipes, plate specifications, portion standards, and quality expectations.
• Take ownership of culinary consistency so menu items are executed to the same standard regardless of day, shift, chef, season, or business volume.
• Check the quality, freshness, condition, and proper handling of raw and cooked food products and reject or correct products that do not meet Foundation standards.
• Work with the Director of Culinary on menu development, recipe creation, seasonal offerings, specials, brunches, happy hours, beach dining, member events, and Community Center functions.
• Maintain accurate standardized recipes, yields, plating guides, production methods, allergen information, and menu books; ensure changes are approved and communicated before implementation.
• Use member feedback, sales mix, production data, waste, returns, and service observations to recommend practical improvements to menu quality and execution.

Production, Purchasing, Inventory, and Kitchen Systems

• Establish and maintain effective systems for prep lists, production sheets, par levels, ordering, receiving, storage, labeling, FIFO rotation, shelf-life management, inventory, station setup, equipment care, and cleaning.
• Ensure production levels support expected business volume while limiting overproduction, product deterioration, substitutions, and avoidable waste.
• Review purchase requests, orders, deliveries, transfers, invoices, credits, and inventory activity for accuracy and compliance with approved purchasing practices.
• Participate in and oversee regular inventory counts, variance review, product security, storage organization, and corrective action when discrepancies are identified.
• Ensure equipment, walk-ins, freezers, dry storage, prep areas, dish areas, and culinary workspaces are maintained in safe, sanitary, organized, and service-ready condition.
• Partner with purchasing, facilities, and the Director of Culinary to address product quality, vendor performance, equipment needs, repairs, and operational risks.

Training, Communication, and Team Development

• Conduct or ensure effective daily culinary pre-shift meetings that communicate business levels, menu changes, member needs, events, service priorities, safety concerns, and performance expectations.
• Create and maintain structured onboarding, station certification, recipe training, cross-training, sanitation training, and ongoing culinary-development programs.
• Ensure new-hire training logs, annual reviews, corrective-action documentation, certifications, and required meetings are completed within established timelines.
• Coach culinary leaders and hourly team members in cooking technique, knife skills, organization, sanitation, equipment use, recipe adherence, presentation, communication, and professional conduct.
• Develop the Executive Sous Chef and Sous Chefs to independently lead shifts, solve problems, train others, and maintain standards without constant direction.
• Maintain consistent communication with the Director of Culinary, Director of Operations, restaurant managers, events, purchasing, and other Foundation departments.

Financial and Performance Accountability

• Support annual budget preparation and manage food cost, labor productivity, overtime, purchasing, inventory, waste, repairs, and controllable expenses within approved operating expectations.
• Build schedules and staffing plans that reflect forecasted volume, seasonality, service needs, team capability, and established labor guidelines.
• Maintain and review daily, weekly, and monthly culinary scorecards, including food cost trends, labor performance, overtime, ticket times, waste, inventory variances, sanitation results, quality checks, training completion, and member feedback.
• Review scorecard results with the Director of Culinary, identify root causes when expectations are missed, and implement clear corrective action plans with assigned owners and completion dates.
• Balance Pelican Bay's amenity-focused philosophy with disciplined operating practices, responsible stewardship, and thoughtful decisions that improve quality and member value.

Member Experience and Cross-Functional Collaboration

• Partner closely with the Director of Operations and front-of-house leadership to align menu knowledge, service pacing, allergy communication, event execution, service recovery, and member expectations.
• Respond professionally and constructively to member feedback; investigate culinary concerns, communicate findings, and implement changes that prevent repeated issues.
• Support tastings, member events, special functions, beach programs, holiday services, and other Foundation initiatives with appropriate planning, staffing, production, and follow-through.
• Respect the distinct identity and service style of each outlet while supporting shared culinary standards and a unified Food & Beverage culture across Pelican Bay.

Sanitation, Safety, and Compliance

• Maintain high standards for food safety, sanitation, personal hygiene, workplace safety, chemical handling, equipment use, and regulatory compliance.
• Own the readiness and results of FL DBPR health inspections within assigned areas and ensure corrective actions are completed promptly and thoroughly.
• Ensure all culinary team members follow ServSafe requirements, Foundation safety guidelines, the employee handbook, Food & Beverage training standards, and applicable local, state, and federal regulations.
• Report accidents, injuries, equipment hazards, food-safety concerns, and facility deficiencies promptly and follow established investigation and corrective-action procedures.

Requirements

• Minimum seven years of progressive culinary experience preferred, including at least three years as an Executive Chef, Executive Sous Chef, Chef de Cuisine, or comparable kitchen leader in a high-volume restaurant, resort, hotel, private club, beach club, community association, or multi-outlet operation.
• Demonstrated success leading a sizable culinary team through subordinate chefs and supervisors, with accountability for daily execution, quality, sanitation, staffing, training, and operating results.
• Experience producing approachable, high-quality food consistently at significant volume; ability to balance culinary standards with speed, organization, and practical execution.
• Strong knowledge of menu development, standardized recipes, production planning, purchasing, inventory, food cost, labor management, waste control, sanitation, and kitchen systems.
• Ability to lead calmly under pressure, resolve conflict, provide direct performance feedback, and initiate corrective action in accordance with Foundation policy.
• Working knowledge of point-of-sale systems, inventory-control software, recipe and menu-management tools, Microsoft Office, and related hospitality technology.
• Culinary degree or recognized professional culinary training preferred; equivalent relevant experience will be considered.
• FL DBPR-approved ServSafe Manager certification required or must be obtained within Foundation guidelines.
• Valid driver's license required.
• Effective verbal and written communication skills in English required.

Core Competencies

• Hands-on culinary leadership
• High-volume execution
• Food quality and consistency
• Team development and accountability
• Kitchen systems and organization
• Menu and recipe discipline
• Sanitation and safety
• Financial stewardship
• Member-focused hospitality
• Cross-functional collaboration
• Problem solving and composure
• Amenity-focused thinking

Physical and Scheduling Requirements

• Ability to stand and walk for extended periods and work in hot, humid, refrigerated, and fast-paced kitchen environments.
• Ability to lift, carry, push, or pull up to 50 pounds and frequently bend, stoop, reach, and perform repetitive culinary tasks.
• Ability and willingness to work a variable schedule that includes early mornings, nights, weekends, holidays, peak season, events, and extended high-volume service periods.
• Perform other duties and responsibilities as assigned by management.