Executive Chef opportunity with Frenchman’s Creek Beach and Country Club – Palm Beach Gardens, FL

About the Club:

Located in Palm Beach Gardens, Florida, Frenchman’s Creek Beach & CC is in search of a highly qualified Executive Chef who is a master of his/her craft. The Executive Chef should serve as an engaged and collaborative thoughtful partner with the Food & Beverage Committee and Club leadership. Success in this role will require active listening, intellectual curiosity, and a willingness to seek to understand member comments, suggestions, and evolving expectations.

The Club values a Chef who is comfortable sharing ideas, offering thoughtful recommendations and participating in constructive dialogue regarding culinary direction, operational improvements, and member experience enhancements. The ideal candidate will approach committee interaction in a collaborative and solutions-oriented manner, balancing creativity with practicality while maintaining professionalism and respect for governance structure and leadership roles.

The Chef should recognize that the strongest culinary operations are built on partnership, communication, transparency, and trust among all stakeholders.

About the Club and Position:

Frenchman’s Creek is a community rooted in heritage and built on connection. The foundation was laid in 1935 for what would eventually become one of Palm Beach Gardens’ most distinctive communities. But it was not until 1977 when the land was purchased and 600 homesites, clubhouses and golf courses were developed. In 1986, the community expanded its appeal further by acquiring oceanfront property in Juno Beach and constructing a Beach Club, which remains a cornerstone of life in Frenchman’s Creek today.

But Frenchman’s Creek is more than elegant homes and manicured fairways, it is a community defined by deep connections and shared experiences. The Club places a high value on authentic and meaningful member engagement. That is why the Executive Chef should be visible, approachable, and genuinely interested in building relationships with the Membership.

Regular communication through newsletter articles, menu features, culinary spotlights and commentary on dining trends or seasonal ingredients is encouraged and viewed as an important part of the role. Members appreciate insight into culinary philosophy, special events, sourcing, wine and food pairings, and the creative process behind menus and dining experiences.

Equally important is the Chef’s physical presence within the operation. Walking the dining rooms, interacting with members, attending key Club events, participating in select committee meetings, and hosting cooking demonstrations or interactive culinary experiences are all viewed as valuable opportunities to strengthen the member’s connection to the culinary program.

The Club believes that food and beverage is one of the primary drivers of social engagement and community building within the Club environment, and the Chef plays a significant role in shaping that experience.

The People (Members and Staff) who the Chef will be working with

Frenchman’s Creek features a highly engaged Membership that views the Club as an integral part of their seasonal lifestyle and social experience. For many members, the Club serves as their winter home and primary social community during peak season. Food and beverage experiences represent one of the most important touchpoints between the Membership and the Club outside of personal relationships and social interaction.

Following the opening of a new $100 million clubhouse just months ago, member expectations regarding food quality, consistency, presentation, and overall dining experience are understandably elevated. Many members believe there is an opportunity for the culinary operation to deliver more fully on the promise of the new facilities, for the next culinary leader to help reset standards and elevate the experience.

From a staffing perspective, the team is diverse, hardworking, and well-intentioned, with varying levels of tenure and experience throughout the organization. There is a strong desire across the operation for the culinary department to elevate its structure, mentorship, consistency, accountability, and clear standards.

The Major Issues the Club wishes to Correct with this Appointment.

The Club views this hire as an important opportunity to further elevate and stabilize the culinary operation following the opening of a significant new clubhouse investment.

Key priorities include:

• Establishing a strong and clearly defined organizational structure within the culinary operation, including proper reporting lines, accountability, and role clarity.
• Developing a culture of mentorship, professionalism, teamwork, and continuous improvement throughout the kitchen.
• Creating consistency in food quality, presentation, execution and timing across all dining outlets and events.
• Balancing innovation and creativity with respect for traditional member favorites and Club classics.
• Improving communication and collaboration between culinary leadership, front-of-house teams, Club leadership, committees, and the Membership.
• Enhancing operational discipline, administrative organization, and financial stewardship within the department.
• Strengthening team culture and employee engagement while positioning the Club as an employer of choice within the private club culinary space.

The Club believes there is tremendous opportunity within the operation and is seeking a culinary leader capable of bringing structure, consistency, energy, and vision to the department.

Notes and ‘Best Advice’ from Club Leadership

This is the winter home for many of the Members, and they utilize the Club extensively during season and are heavily reliant on the culinary team to provide their meals. There is no shortage of feedback from Members on menus, food quality, and consistency. The staff is a well-rounded group with all levels of tenure. There is an opportunity to re-evaluate the standards, set expectations and hold the team accountable. Collaboration and partnership with the Front of House team is also essential.

Take the time to listen, learn, and build relationships before implementing widespread change. The most successful Chef at Frenchman’s Creek will be one who invests time in understanding the Membership, the culture of the Club, the expectations of the operation and the strengths and opportunities within the culinary team. Receptiveness to feedback from members, staff, and leadership is essential.

There should be a commitment to continual improvement rather than abrupt or reactionary changes. Consistent communication with the General Manager and the Food & Beverage leadership team will be critical for long-term success.

Candidate Qualifications

• The Club seeks a culinary professional who understands they are part of a larger leadership team whose collective goal is exceptional member satisfaction and organizational success.
• An appreciation of, or the ability to learn more about the customs, traditions and cuisine of the Membership is considered important and will contribute positively to the success of the role and the member experience.
• The Club is seeking a leader who can elevate standards while also fostering a positive, respectful, and inspiring culture within the culinary team while maintaining a collaborative and team-oriented mindset.
• The ability to recruit, train, develop, and retain talented culinary professionals. Is a proven leader who believes in mentoring aspiring young individuals.
• The Executive Chef has experience of leading multi-outlet operations serving high-expectation clientele.
• The Chef is expected to have a thorough understanding of the required scheduling to meet the member service standards and to staff the kitchen appropriately for the hours of each venue and for member events. The position demands sound operational and financial acumen.
• The Chef’s budget responsibilities include staffing requirements, Operating Expenses (for Culinary like Kitchen cleaning and contract labor) and managing cost of sales for food to the expected percentage (overall).
• The new Executive Chef is passionate about all things culinary, and keeps current with the latest trends and equipment, and can produce new house-made items, creative buffet presentations, and evolving menus.

Additional Information

• Annual food sales $4.7MM; Total F&B Sales $5.5MM.
• The Club currently has a 65% food cost and the food cost budget at 62% with a sales mix of 85% A La Carte and 15% Banquet.
• There are approximately 62 culinary staff plus 15 stewards supported by a $4MM labor budget.
• There are eleven (11) Sous Chefs, (Executive Sous Chef, 5 Jr. Sous (H2B), Pastry Sous, 2 Senior Sous Chefs and 2 Regular Sous) There is also a Pastry Chef, Banquet Chef, Chief Steward and Purchasing Manager.
• Frenchman’s Creek supports six (6) Kitchens which include (4) four in the Main Clubhouse, Pool Café and Beach Club. Kitchens in the clubhouse are brand new as of November 2025.
• The Club has (3) three Clubhouses (Main 135,000 sq. ft.; Spa & Fitness 26,000 sq. ft.; Beach Club 5,000 sq. ft.) with 1,108 members whose average age is 72.
• The Club operates (12) months annually and does not close. The busiest months are November – April.The Off-season is considered mid-May to mid-October.
• The Executive Chef reports to the General Manager/COO and works closely with Food & Beverage, Finance, Human Resource, Marketing & Communications and Purchasing.

A La Carte Dining

Greenside – Casual with 154 seats, serving Breakfast, Lunch and Dinner, Monday – Sunday.
Sports Bar – Casual with 191 seats, serving Lunch and Dinner, Monday – Sunday.
Opus – Upscale with 148 seats, serving Dinner only, five (5) days per week.
Beach Club – Casual with 150 seats, serving Lunch and Dinner, Season: (7 Lunch, 6 Dinner);
(Offseason No Lunch 3 Dinners; 1 Brunch)
Poolside – Seasonal Casual with 75 seats, serving Lunch, Monday – Sunday.
Alchemy – (Mixology Lounge) with 42 seats, Open five (5) Days per week.

Note: The Club has two ‘To Go’ – ‘Grab & Go’ windows; and offers ‘To Go’ delivery to homes.

Private Parties – The Club has three (3) private rooms from 25 to 90. The largest sit-down event the Club can accommodate is 500 members/guests.

The Club offers a generous base salary, performance bonus and benefits package including a 401k, health, life & dental insurance, ACF Dues and Conference and Dining allowance. Relocation is negotiable. A CEC is preferred. Interested individuals should send resumes, a well-conceived cover letter, and support information (a digital Portfolio is encouraged)