Executive Chef

A private club in West Pasco County is seeking an experienced Commercial Kitchen Manager to lead all culinary and bar operations, with a strong emphasis on quality, leadership, food cost control, labor efficiency, and member satisfaction. This is a hands-on leadership role for a professional who values creativity, operational discipline, and direct engagement with members.

Job Qualifications:

• Proven experience as an Executive Chef or Head Chef with responsibility for both kitchen and bar operations
• Demonstrated success managing food costs, labor percentages, and operational efficiencies
• Experience in a private club, or hospitality-driven environment preferred
• Strong leadership, communication, and relationship-building skills
• Ability to work independently with minimal oversight while taking full ownership of food and beverage operations
• Food safety certifications required; alcohol service certifications preferred or ability to obtain

Job Responsibilities:

• Oversee all kitchen and bar operations, including menu development, food and beverage execution, and presentation
• Lead food and beverage programs with a focus on cost awareness, labor efficiency, and waste reduction
• Establish and maintain high standards for quality, consistency, cleanliness, and service support ensuring compliance with all health, safety, sanitation, and alcohol service regulations
• Lead, train, and manage kitchen and bar staff; build schedules that balance service excellence with labor efficiency
• Develop menus, drink offerings, and specials that align with member expectations while maintaining targeted food and beverage costs
• Manage local, fresh purchasing, inventory, pricing, and controls for both food and bar operations
• Partner with club leadership on budgeting, forecasting, special events, and continuous operational improvement
• Engage with members during dinner service by visiting tables as appropriate to ensure satisfaction, gather feedback, and strengthen the overall member experience

What We Offer

• Predictable schedule, 4 days per week, Wednesday - Saturday for dinner and (one day is lunch and dinner).
• Friendly, respectful, and member-focused work environment
• Creative freedom balanced with clear operational and financial expectations
• Opportunity to lead and shape a high-quality, financially responsible food and beverage program for a private club
• Salary up to 58k depending on experience. Includes subsidy for health insurance.
• A quarterly bonus compensation plan includes the opportunity to earn a bonus of up to $2,000 per quarter based on agreed-upon food cost targets and overall culinary and bar expense levels.
• 2 weeks annual vacation pay.