Executive Sous Chef, Naples Yacht Club, Naples, FL by DZA

Another quality culinary career opportunity with Naples Yacht Club, presented by DZA.

Founded in 1947 and located on the picturesque Naples Bay, Naples Yacht Club has the proud distinction of being the city’s first and oldest private club. Membership has grown from three founding yachtsmen to over 615, and the original spirit of camaraderie and goodwill is stronger than ever. Recognized as a Distinguished Club Award Recipient, NYC is also ranked among the top fifty yacht clubs in the world, number six in the US, and the number one yacht club in the state of Florida by Platinum Clubs of America.

The Club is also a founding member of the Florida Council of Yacht Clubs (F.C.Y.C.) NYC maintains a first-class, newly renovated clubhouse offering superior dining, friendly service and an active and interesting social calendar enjoyed by both boaters and non-boaters alike. Activities include Yachting, Sailing, Casual Dining, Fine Dining, Club Events, Private Events, Holiday Parties, Charity Galas, Bridge Lessons, Speaker Series Events, Ladies Luncheons, Fashion Shows, Book Club, Happy Hour, Seafood Buffets, Dinner and Dancing, Luncheon and Overnight Cruises.

Position Specific: The Naples Yacht Club is looking for a strong second-in-command to assist talented Executive Chef Michael Katz, CEC, CHE, enabling him to focus on broader goals, objectives, and policies. (Note: Chef Katz, is a former Associate Professor and Faculty Team Leader of the Culinary Institute of America, San Antonio, TX and protégé of Peter Timmins, CMC).  A selected qualified candidate who is hired will have tremendous opportunity to gain experience and grow.

The Club will hire a relationship-minded professional, a focused and standard oriented individual that is approachable and compassionate.  Extreme organizational skills, cleanliness, needs to carry themselves impeccably, exude professionalism, strong culinary background, mindset of a teacher and a student, willingness to accept critique and take on unexpected tasks at inconvenient times.  Has passion, is team and development oriented.

Initial Priorities:

1. Watch, Listen and Learn – There is no rush to effect change. That will evolve organically with the input and support of the entire team.
2. Integrate into ‘The Team’ – They are key to your success. Understand their challenges and motivations. Culture is king and the Club is proud of the team culture and unique member-staff relationship.
3. Learn the Culture and Members – They members are truly an exceptional group of family-centric individuals, eager to become your biggest fans. The food and beverage program is a source of pride for members and staff alike.
4. The Food – Recognize NYC’s food programs and contribute to always elevate menus and product. Members are enjoying more plant-based, comfort specials, no starch entrees, gluten free, dairy free.
5. Sanitation/Maintenance – Has a keen eye and highest regard for cleanliness and sanitation. Takes initiative to deep clean and make necessary kitchen repairs as needed.

Initial Priorities:

1. Watch, Listen and Learn – There is no rush to effect change. That will evolve organically with the input and support of the entire team.
2. Integrate into ‘The Team’ – They are key to your success. Understand their challenges and motivations. Culture is king and the Club is proud of the team culture and unique member-staff relationship.
3. Learn the Culture and Members – They members are truly an exceptional group of family-centric individuals, eager to become your biggest fans. The food and beverage program is a source of pride for members and staff alike.
4. The Food – Recognize NYC’s food programs and contribute to always elevate menus and product. Members are enjoying more plant-based, comfort specials, no starch entrees, gluten free, dairy free.
5. Sanitation/Maintenance – Has a keen eye and highest regard for cleanliness and sanitation. Takes initiative to deep clean and make necessary kitchen repairs as needed.

Essential Function:

• Monitor all food production to ensure proper preparation according to approved NYC recipes, correct and refine fabrication and cooking techniques of Culinary Team where necessary.
• Ensure proper food handling and sanitation procedures are exercised and maintain an efficient, orderly and professional environment within the kitchen at all times.
• Maintain a general awareness of inventory levels to facilitate timely utilization of surplus product, minimize waste and create prep and order lists.
• Continually look for tasks during slower periods in order to keep staff busy and occupied.
• Assist in the preparation of efficient work schedules, task lists, order lists, repair lists and a la carte and special event menus.
• The ESC conducts Kitchen meetings – mirror the same messaging and standards as Executive Chef, strong command of team, yet should offer a fresh perspective and creative insight.
• Ensure all storage areas are clean, organized and utilize proper food storage techniques and item locations, actively correcting conditions as needed and reinforcing proper storage and labelling procedures with Culinary Team members.

Additional Information:

• Annual food sales $2.2MM; Total F&B Sales $3.2MM.
• Annual combined food cost 46% with a sales mix Sales of 75% A la carte and 25% banquet. (Food Cost Goal 47%)
• There are 20 kitchen employees supported by a $1,217,650 labor budget.
• The Club maintains two (2) Kitchens, one Main kitchen (a la carte and banquet) additional a la carte kitchen Capital Replacement Plan in place. Mgmt. rates the condition of kitchens as a 5 out of 5. Yardarm Kitchen renovation completed January 2023; Main Kitchen renovation scheduled to be completed September 2023
• The Club has three (3) Sous Chef’s; (Banquet Chef, Sous Chef, Pastry) and a Pastry Chef. The Exec Sous participates in the purchasing.
• There is (1) one 34,000 sq. ft. Clubhouse supported by 615 members whose average age is 68.
• The Club is open 12 months annually. (Closed 3 days/week during months of June-September) Busy months are December to April
• The Executive Sous Chef reports to the Executive Chef/Vice President, Culinary Operations and works closely with other key management staff.

Club Dining Venues:

Boaters Grille and Terrace – Casual with 160 seats, serving Breakfast, Lunch & Dinner open 7 days per week.

Ballroom – 250 seat capacity

Main Brace Lounge – 60 seat capacity

Yardarm and Veranda – 140 seat capacity

Briggs Room – 80 seat capacity

Founders Room – 22 seat capacity

Commodores Room – 40 seat capacity

Private Rooms – The Club has six (6) Private Rooms with seating Capacity ranging from 8 to 250 guests. The Club can accommodate up to 325 for a sit-down event.

A compensation package that will include a generous base salary and performance bonus. Benefits include medical insurance, dental insurance, 401K w/match, vacation, and ACF Dues, ‘Chef’s Conference’ and dining allowance. Relocation allowance is available. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged.  Clicking Here to upload your information:

Work with Denise Zanchelli and Team DZA, a team of proven culinary professionals to help advance your career.

Contact Daniel Hugelier​, CMC or Bill Schulz, MCM or Denise Zanchelli directly at denise@meyersassociates.com

Fully Posted 4/28/2023  Naples Yacht Club