Turtle Point Yacht and Country Club is searching for a committed, passionate, and energetic culinary professional, who enjoys working in an engaging Club environment. The individual should have the ability to select the perfect enhancements to make a lasting impression, offering creativity and variety in their offerings.

The Executive Chef will coordinate and oversee all daily aspects of the culinary operation to ensure the quality and consistency of the dining experience. This professional should have strong leadership skills and a desire to promote growth and development within their department. The Executive Chef should have the ability to lead and motivate his/her team to create memorable experiences for Turtle Point Yacht and Country Club Members and their guests. 

Key Characteristics and Traits

• A naturally enthusiastic personality and passion for the culinary industry.
• Has the ability to nurture culture, leading by example to coach and mentor team members
• A skill set that enables you to hire, train, motivate and develop a high performing team who are dedicated to a shared vision.
• The ability to have an excellent rapport with the membership and guests interacting with them on a regular basis.
• A mind for innovation and action with an ability to create unique experiences and offerings for the membership and guests.
• The ability to excel in both banquet and a la carte production, providing hands-on leadership.
• Demonstrate creativity in menu design, exhibiting an appreciation for the Club’s culinary traditions, while exploring fresh and innovative culinary trends.
• The ability to communicate effectively, both verbally and in writing to team members, club leadership, and members
• Exhibit disciplined follow-through to ensure the vision and goals of the Club come to fruition.
• Cultivate a high-level of member satisfaction through consistency in the dining experience.
• Work with the Front of House leadership team to address and resolve all member and guest complaints and suggestions
• Monitor labor and food cost as outlined in the annual budget, monitoring and approving weekly payroll.
• Excel in creating personalized menus for special events, weddings and member functions. 

Qualifications

• A minimum of 3-5 years of experience as and Executive Chef. Executive Sous Chef’s with tenure at reputable Clubs will be considered.
• Experience in a luxury hospitality or club setting considered

a valuable asset.

• Food safety certification.
• Certification from American Culinary Federation or other hospitality association a plus
• A degree from a post-secondary culinary arts program.