Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional Development
Employee Meals
Paid holidays
Job Description
Villa Grande Club at Porto Vita is an esteemed private residential community located on a lush twelve-acre property nestled between Miami's Intracoastal Waterway and the bustling City of Aventura. This exclusive association boasts 367 residences, including two high-rise towers, two mid-rise buildings, 26 townhomes, distinctive single-family homes, and a private marina. Recognized for its high-quality amenities and tailored services, Porto Vita has earned the prestigious Distinguished Club of America designation nationally. Locally, it’s celebrated for eco-conscious initiatives such as Aventura's Go Green Initiative, which aligns with its commitment to excellence and sustainability.
The Villa Grande Club at Porto Vita is synonymous with culinary excellence, offering members globally inspired cuisine and classic American dishes across its three unique restaurants. The culinary experience is designed to cater to diverse dietary preferences, from poolside dining at the tropical-themed Cabana Bistro to elegant indoor venues. Emphasizing Jewish tradition while embracing inclusiveness and modern culinary relevance, the club provides a balance of classic and contemporary dining, consistently delivering exceptional experiences to its members.
The Executive Chef role at Villa Grande Club is a dynamic leadership position designed for an experienced culinary professional who thrives in private club and luxury hospitality environments. This role requires a seasoned leader with a proven track record in managing high-end à la carte dining and light banquet operations. Reporting directly to the General Manager/COO, the Executive Chef will be accountable for all aspects of food production, from menu development to kitchen staff training and cost management, ensuring the highest food quality and sanitation standards are met.
This opportunity suits a mid-career professional with the confidence, energy, and leadership skills necessary to mentor and build a high-performing culinary team. The successful candidate will bring stability, credibility, and long-term vision to the culinary department, leveraging structured operational procedures, clear standard operating protocols, and disciplined financial oversight to uphold the club's commitment to excellence.
The position offers a unique timing advantage, with the ability to start during the low season. This allows for thoughtful planning, team development, creation of innovative menus, and the introduction of new culinary offerings well ahead of the peak season, ensuring a seamless and elevated member experience throughout the year. Culture-wise, the Executive Chef will become an integral part of the leadership team, collaborating closely with front-of-house management to foster a cohesive and exceptional dining experience.
Financially, the club operates as a not-for-profit organization with an approximate annual gross volume of $2.7 million and food and beverage volume of $2.24 million, serving a membership with an average age of 65 years and a commitment to high standards of dining excellence. The chef will be entrusted with managing food and labor costs efficiently while maintaining diverse menu offerings that include global cuisines and traditional Jewish-style dining, accommodating member preferences and special events alike.
The club facilities include three kitchens, multiple dining spaces totaling over 300 seats, including formal dining, casual lunch areas, outdoor patios, poolside café/bar, and private event rooms — all enabling the Executive Chef to showcase their culinary creativity and leadership in varied settings. The role is ideal for an executive chef who is passionate about teaching and team development, safety and sanitation excellence, and who embraces continuous learning and adaptation to modern culinary trends while respecting club traditions.
Joining Villa Grande Club as the Executive Chef offers a chance to lead a respected culinary team in a prestigious environment, enjoy a balanced work schedule with no food and beverage minimum, and engage with a discerning membership eager for quality and innovation. This role exemplifies a career-defining opportunity for culinary executives committed to delivering outstanding dining experiences, advancing their team's potential, and making a significant impact in one of the premier private clubs in the United States.
The Villa Grande Club at Porto Vita is synonymous with culinary excellence, offering members globally inspired cuisine and classic American dishes across its three unique restaurants. The culinary experience is designed to cater to diverse dietary preferences, from poolside dining at the tropical-themed Cabana Bistro to elegant indoor venues. Emphasizing Jewish tradition while embracing inclusiveness and modern culinary relevance, the club provides a balance of classic and contemporary dining, consistently delivering exceptional experiences to its members.
The Executive Chef role at Villa Grande Club is a dynamic leadership position designed for an experienced culinary professional who thrives in private club and luxury hospitality environments. This role requires a seasoned leader with a proven track record in managing high-end à la carte dining and light banquet operations. Reporting directly to the General Manager/COO, the Executive Chef will be accountable for all aspects of food production, from menu development to kitchen staff training and cost management, ensuring the highest food quality and sanitation standards are met.
This opportunity suits a mid-career professional with the confidence, energy, and leadership skills necessary to mentor and build a high-performing culinary team. The successful candidate will bring stability, credibility, and long-term vision to the culinary department, leveraging structured operational procedures, clear standard operating protocols, and disciplined financial oversight to uphold the club's commitment to excellence.
The position offers a unique timing advantage, with the ability to start during the low season. This allows for thoughtful planning, team development, creation of innovative menus, and the introduction of new culinary offerings well ahead of the peak season, ensuring a seamless and elevated member experience throughout the year. Culture-wise, the Executive Chef will become an integral part of the leadership team, collaborating closely with front-of-house management to foster a cohesive and exceptional dining experience.
Financially, the club operates as a not-for-profit organization with an approximate annual gross volume of $2.7 million and food and beverage volume of $2.24 million, serving a membership with an average age of 65 years and a commitment to high standards of dining excellence. The chef will be entrusted with managing food and labor costs efficiently while maintaining diverse menu offerings that include global cuisines and traditional Jewish-style dining, accommodating member preferences and special events alike.
The club facilities include three kitchens, multiple dining spaces totaling over 300 seats, including formal dining, casual lunch areas, outdoor patios, poolside café/bar, and private event rooms — all enabling the Executive Chef to showcase their culinary creativity and leadership in varied settings. The role is ideal for an executive chef who is passionate about teaching and team development, safety and sanitation excellence, and who embraces continuous learning and adaptation to modern culinary trends while respecting club traditions.
Joining Villa Grande Club as the Executive Chef offers a chance to lead a respected culinary team in a prestigious environment, enjoy a balanced work schedule with no food and beverage minimum, and engage with a discerning membership eager for quality and innovation. This role exemplifies a career-defining opportunity for culinary executives committed to delivering outstanding dining experiences, advancing their team's potential, and making a significant impact in one of the premier private clubs in the United States.
Job Requirements
- Five plus years of relevant culinary leadership experience
- Culinary arts degree preferred
- Certified executive chef or professional chef certification desired
- Mandatory certification in food safety
- Experience in private clubs or luxury hospitality
- Strong leadership and team-building skills
- Proficient computer skills
- Knowledge of culinary trends and menu planning
- Ability to manage food and labor costs effectively
- Commitment to high sanitation and safety standards
- Excellent communication and interpersonal skills
- Availability to start during low season
- Willingness to engage with members and staff
- Ability to develop and mentor culinary team
- Good organizational and multitasking skills
- Active involvement in community or professional associations preferred
- Passion for culinary excellence and lifelong learning
- Ability to balance tradition with innovation
- Willingness to compete in culinary events.
Job Qualifications
- Five plus years of executive chef or executive sous chef experience in luxury multi-outlet operations
- Experience in private clubs or 4-star/5-star hotels or resorts preferred
- Exposure to Jewish-style dining and private clubs beneficial
- Strong leadership and culinary skills with a passion for high-level service
- Lifelong learner who fosters team development
- Proven ability to manage multiple dining venues and banquet events
- Successful track record of cost control, recipe standardization, and budget planning
- Visionary and adaptable menu creator respecting culinary traditions
- Computer proficiency including Microsoft Outlook, Word, and Excel
- Well-respected leadership team and community member
- Participation in local CMAA chapter preferred
- Willingness to compete in culinary and charity events
- Culinary arts degree preferred
- ACF or CIA chef certification desired
- Mandatory food safety certification.
Job Duties
- Be a collaborative team player who is willing to work with and train the team each day, doing whatever it takes to deliver the best member experience
- Empower the culinary team and delegate appropriately so they can focus on growth
- Be an active recruiter of team members and enjoy developing and building the team to achieve positive membership satisfaction
- Teach and train all food service personnel and work directly with operations staff as necessary
- Evaluate personnel consistently ensuring standards of conduct, hospitality, service, and cleanliness are met
- Maintain operating standards and evaluate knowledge and execution of these standards
- Work closely with front-of-house managers to ensure a cohesive experience exceeding expectations
- Engage with members and staff to build trust and enhance operations
- Stay current on culinary trends and cuisines
- Maintain presence during high business volume
- Create a welcoming and inclusive kitchen atmosphere
- Maintain standard recipes and presentation ensuring consistent high-quality food
- Rotate food offerings featuring global cuisines
- Develop cleaning checklists and ensure sanitation protocols
- Implement safety training and manage OSHA-related safety standards
- Plan menus for all food outlets and special events
- Schedule kitchen staff to meet budget and operational goals
- Monitor labor costs and payroll
- Embrace technology and inventory systems for kitchen management
- Prepare budget data and monitor financial results
- Review and approve purchase specifications
- Plan capital improvements in partnership with finance.
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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