Director of Culinary

St. Andrews Country Club Property Owners Association, located in Boca Raton, Florida, is a prestigious and exclusive private club recognized both nationally and internationally. As a Platinum Club of America and a Distinguished Emerald Club of the World, St. Andrews offers its resident members unparalleled amenities and world-class services. The club boasts magnificent estate residences, recently enhanced by a $17.5 million renovation as part of a comprehensive three-phase Improvement Plan. These upgrades have further cemented St. Andrews' reputation as one of the premier residential and recreational communities in the region. The Property Owners Association (POA) features superior facilities including two 18-hole championship golf courses, with one designed by the legendary Arnold Palmer. The club also offers a comprehensive Golf Performance Center with an indoor hitting bay and private practice area, supporting members in honing their skills. Tennis enthusiasts enjoy a full program led by Aaron Krickstein, a former world-ranked professional, with access to 15 clay courts including a European red clay court. Additional amenities include a full-service spa, state-of-the-art fitness center, and a newly remodeled 125,000-square-foot clubhouse housing four unique restaurants. The Recreation & Aquatic Center provides members and their families with three pools, poolside dining, a Splash Club for children, modern playground equipment, and an air-conditioned game room. St. Andrews has a rich history of hosting PGA golf exhibitions and serves as the home course to LPGA Tour professional Morgan Pressel.

The Director of Culinary at St. Andrews Country Club serves as a critical leadership figure, overseeing all culinary operations across the club’s multiple dining venues. This full-time role demands a confident and decisive leader who can provide strategic direction while maintaining operational excellence. The Director is responsible for setting and upholding the highest standards of food quality, presentation, and consistency, thus ensuring that every dining experience meets or exceeds the expectations of members and guests. They lead a dedicated culinary team, fostering a culture of professionalism, respect, and accountability while encouraging ongoing training and development.

In addition to people management, the Director of Culinary oversees menu development tailored to the diverse preferences of the club’s membership, incorporating seasonality and operational efficiency into all offerings. This position also manages all financial aspects of culinary operations, including budgeting, forecasting, labor and food cost controls, and vendor relationships to ensure sound fiscal performance. Safety and sanitation protocols are rigorously enforced to comply with regulatory standards and maintain the club's reputation for excellence. The role requires strong collaboration with club leadership and catering teams to flawlessly execute high-profile events and member functions. The successful candidate prioritizes operational discipline, waste reduction strategies, and an organized kitchen environment, setting an example through hands-on leadership. Effective communication skills are essential for addressing employee relations and member feedback promptly and professionally.

The role offers a competitive salary commensurate with experience and a comprehensive benefits package, including medical, dental, and vision insurance; company-paid life, short-term disability, and long-term disability insurance; a 401(k) retirement plan with company match; and paid time off. This position is based onsite at St. Andrews Country Club, supporting the club’s commitment to a drug-free workplace and exceptional member service. The culinary director plays an integral part in nurturing the club’s distinguished dining culture while contributing to the overall excellence that defines St. Andrews as a leading private club destination.