Executive Chef

Cape Coral, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $66,700.00 - $91,900.00

Benefits

Medical insurance

Dental Insurance

Vision Insurance

401(k) with Company Match

Paid Time Off

Professional Development

Career advancement opportunities

Job Description

Verandah Club, located in Fort Myers, Florida, is a distinguished private club set within the beautiful Verandah community alongside the scenic Orange River. It offers members an exceptional lifestyle experience that combines championship golf, outstanding dining, and genuine hospitality. This private club boasts two award-winning golf courses, premier practice facilities, an active social calendar, and top-tier tennis and fitness amenities. Members enjoy a welcoming and friendly atmosphere designed to foster lasting friendships and create unforgettable experiences through various events and activities. The club places a strong emphasis on the quality of its dining program as a central aspect of member engagement. The culinary offerings range from casual lunches and member events to elegant dinners, golf tournaments, weddings, and special celebrations, positioning the dining experience as a vital element of the club's unique community environment.

The Verandah Club is currently seeking a highly skilled, passionate, and hands-on Executive Chef to lead the culinary direction of its renowned food and beverage operations. This full-time, exempt position reports directly to the Food & Beverage Director and is responsible for overseeing all culinary activities. The Executive Chef will lead all back-of-house kitchen operations, including à la carte dining, banquets, tournaments, weddings, special events, menu development, purchasing, inventory, and staff management. With a strong focus on operational excellence, financial stewardship, and exceptional cuisine, this role requires a visionary leader who is equally committed to mentoring a high-performing culinary team while fostering a culture of creativity, accountability, collaboration, and continuous improvement.

Ideal candidates will have a minimum of five years of Executive Chef experience in private clubs, country clubs, resorts, or similar upscale hospitality environments. This position offers the unique opportunity to shape and elevate the culinary landscape of one of Southwest Florida's premier private clubs through innovative menu creations, well-executed events, and strategic operational management. Verandah Club values a leader who is actively involved in daily kitchen operations, embraces innovation, and takes pride in crafting memorable dining experiences that exceed member expectations consistently.

The club provides a competitive salary commensurate with experience, alongside a comprehensive benefits package including medical, dental, and vision insurance, 401(k) with company match, paid time off, and professional development opportunities. Working hours are as required to meet the demands of the club’s operations. This role is ideal for an experienced culinary leader who seeks a rewarding career with excellent work-life balance in a collaborative private club environment committed to exceptional hospitality and unforgettable member experiences.

Job Requirements

Minimum of five years culinary leadership experience
proven ability to manage high-volume kitchen operations
strong knowledge of food safety and sanitation standards
excellent communication and interpersonal skills
ability to work flexible hours including nights, weekends, and holidays
physical ability to perform moderate to heavy lifting and prolonged standing
ServSafe Manager Certification or equivalent
experience in upscale private club or resort settings preferred

Job Qualifications

Minimum of five years of Executive Chef experience in a private club, country club, resort, or similar upscale hospitality environment
demonstrated leadership experience with the ability to recruit, mentor, coach, and develop a high-performing culinary team
extensive banquet and multi-outlet food and beverage experience
strong knowledge of menu development, food cost control, labor management, purchasing, inventory control, and vendor relations
creative culinary skills with a passion for delivering exceptional dining experiences
excellent organizational, communication, and problem-solving skills with the ability to thrive in a fast-paced environment
maintain current Manager ServSafe Certification or the ability to obtain certification upon hire

Job Duties

Direct and oversee all day-to-day back-of-house culinary operations
lead, recruit, interview, hire, train, coach, mentor, schedule, and develop the culinary team while fostering a positive, professional work environment
plan and execute all à la carte dining, banquet, catering, and special event culinary operations with an emphasis on quality, consistency, and presentation
develop seasonal menus, weekly features, banquet menus, and standardized recipes that enhance the member dining experience while supporting operational and financial goals
maintain exceptional standards of food quality, preparation, presentation, portion control, and consistency
manage all food purchasing, inventory, receiving, storage, vendor relationships, and product quality
monitor and control food cost, labor expense, inventory, and departmental budgets while meeting established financial objectives
prepare team member schedules, monitor payroll, and ensure efficient staffing levels based on business demands
conduct ongoing training, performance evaluations, coaching, and progressive discipline in accordance with company policies and human resources guidelines
ensure compliance with all local, state and federal health regulations, ServSafe standards, sanitation procedures, and operating policies
maintain a clean, safe, organized, and efficient kitchen while ensuring all equipment is properly maintained and operating safely
collaborate with the Food & Beverage Director, Events Team, and Front-of-House leadership to ensure flawless execution of member dining experiences, tournaments, banquets, weddings, and special events
establish and maintain standardized recipes, production procedures, and kitchen systems that promote consistency, accountability, efficiency, and operational excellence
monitor invoices, purchasing, inventories, and departmental expenses using designated accounting systems
participate in the development and management of the annual Food & Beverage operating budget
attend department head meetings and other leadership meetings as required
conduct routine inspections of kitchen operations to ensure cleanliness, organization, safety, and adherence to standards
maintain current ServSafe Certification
perform other duties as assigned by Food & Beverage Director or General Manager