Executive Chef

Description

The Executive Chef is the primary outlet-level culinary leader responsible for the daily performance of the assigned Pelican Bay Foundation kitchen operation. This position owns food quality, consistency, production, kitchen readiness, culinary team leadership, sanitation, menu execution, cost awareness, and the dependable delivery of the member dining experience.

The Executive Chef reports directly to the Director of Culinary and translates the Director's culinary strategy, standards, and expectations into disciplined daily execution. The Executive Chef directly leads the Executive Sous Chef and other assigned back-of-house leaders and is accountable for ensuring that each level of the culinary team clearly understands and fulfills its responsibilities.

Depending on assignment, the Executive Chef may support Marker 36 and Community Center food and beverage functions or the Sandbar and The Nest. The role must be capable of delivering approachable, high-quality food consistently in a casual, high-volume, beachside environment while also supporting seasonal offerings, special events, and evolving member expectations.

The successful Executive Chef is a visible, hands-on, team-oriented leader who values consistent execution, staff development, cleanliness, organization, and member satisfaction as much as culinary creativity. The position requires a leader who takes pride in executing familiar food exceptionally well at scale, remains composed during demanding service periods, and willingly supports the team wherever needed.

Success in this role will be measured through food quality and consistency, member feedback, kitchen leadership, ticket execution, sanitation results, team development, training completion, labor and food-cost discipline, waste reduction, inventory accuracy, and completion of daily, weekly, and monthly operating scorecards.

• Directly supervise, coach, develop, support, and hold accountable the Executive Sous Chef, Sous Chefs, culinary supervisors, and assigned back-of-house team members.
• Lead the daily culinary operation through clear expectations, organized delegation, consistent follow-up, and visible leadership during prep, service, closing, events, and high-volume periods.
• Ensure the Executive Sous Chef and subordinate culinary leaders effectively manage station assignments, prep levels, line readiness, cleaning, communication, training, and shift execution.
• Participate in recruiting, interviewing, hiring, onboarding, scheduling, counseling, corrective action, performance evaluations, succession planning, and leadership development in accordance with Foundation policies.
• Model a hands-on leadership approach and step into production, expo, or other operational responsibilities when necessary to protect quality, service flow, and the member experience.
• Create a respectful, professional, accountable kitchen culture in which standards are understood, feedback is direct and constructive, and no team member or leader considers essential operational work beneath the role.

• Own the daily back-of-house operation of assigned outlets and ensure the kitchen is properly staffed, prepared, organized, clean, stocked, and ready for each service period.
• Maintain a visible culinary leadership presence during peak meal periods, holidays, special events, beach activations, and high-volume service windows.
• Conduct or verify daily line checks, tastings, station inspections, production reviews, prep-list completion, temperature checks, equipment readiness, and service-opening checklists.
• Monitor ticket flow, pacing, communication, plate accuracy, and production capacity; take immediate corrective action when service execution or product quality falls below standard.
• Ensure daily station assignments, production sheets, manager logs, cleaning schedules, and closing responsibilities are completed accurately and on time.
• Anticipate volume and operational challenges and adjust staffing, prep, workflow, and production plans in coordination with the Director of Culinary and front-of-house leadership.

• Ensure all food is prepared, cooked, seasoned, portioned, garnished, presented, and served according to approved recipes, plate specifications, portion standards, and quality expectations.
• Take ownership of culinary consistency so menu items are executed to the same standard regardless of day, shift, chef,…