ABOUT THE CLUB

St. Petersburg Country Club is seeking an Executive Chef for its 100-year-old, member owned facility that is steep in history. Home to 700+ members and currently a waiting list to join, SPCC consists of an 18-hole Championship Golf Course, Driving Range, Fitness Center, 9 Har-Tru tennis courts, 6 Pickleball Courts, Junior Olympic Pool, Grill Room, Dining Room, Banquet Room, Tiki Hut and Men’s and Ladies’ Locker Rooms. The Club recently completed construction of a new golf pro shop with a state-of-the-art simulator and a new cart barn. SPCC just completed (2024) a full renovation of the golf course, including greens, tees, fairways, primary rough, bunkers, sea walls, cart paths and beautification. For further information, please visit www.stpetecountyrclub.com.
Located just minutes from downtown St. Petersburg and St. Pete Beach, the Club is currently home to a strong team of department heads, a very supportive membership and is managed by Troon, the world-wide leader in golf and club management.

JOB DESCRIPTION

The Executive Chef oversees all kitchen staff, food ordering and preparation, and cooking activities in the facility for multiple outlet restaurants and banquet operations. Other time and emphasis is spent researching and implementing trends in the food industry, planning and writing creative menus, budgeting and financial planning, and participating in the planning and menus for member events. The Executive Chef also recruits and hires staff, supervises their activities and instructs cooks in preparation, cooking, garnishing and presentation of food.

• Responsible for all food for multiple outlet restaurants and banquet functions.
• Develops menus, sets food purchase specifications, creates recipes with respect to food cost, creates unique biweekly specials throughout the year.
• Monitors food cost and labor budget for the department.
• Maintains highest professional food quality and sanitation standards.
• Hires, trains and supervises the work of kitchen staff in the food production departments and dish room.
• Plans menus for banquet and restaurant operations taking into consideration member needs, marketing conditions, popularity of dishes, holidays, costs and a wide variety of other factors. Also, planning special event and holiday menus.
• Schedules and coordinates staff training of cooks and other food preparation employees to ensure that food preparation is economical and technically correct.
• Approves the requisition of products and food supplies.
• Ensures that high standards of sanitation and cleanliness are maintained throughout food preparation areas at all times.
• Establishes controls to minimize food and supply waste and theft.
• Safeguards the food preparation staff by implementing training programs in safety, sanitation, and accident prevention.
• Exercises portion control over items served and assists with establishing menu prices.
• Monitors financial results taking corrective action where necessary to meet financial goals.
• Consults with the Clubhouse Manger, F&B Director and Catering Staff about food production for all events.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Evaluates food products to ensure that quality standards are consistently attained.