Job Opportunities

Executive Chef, Boca Bay Pass Club – Boca Grande, FL

About the Club: The Boca Bay Pass Club is a private, member-owned club established in 1991 by CSX Railroad. Located on the southern tip of Gasparilla Island, just 100 feet from the Gulf of Mexico, the Club serves the 317-home Boca Bay community, where membership is required for all property owners. As a not-for-profit corporation, the Club exists to operate, maintain, and preserve its amenities for the benefit of its members. Today, it is a full-service facility with a waitlist for Associate Membership.

Club amenities include: A heated swimming pool, Seven lighted Har-Tru tennis courts, a modern fitness center, casual and fine dining with Gulf views From October through May, the Club offers a robust calendar of dining events, including themed dinners, wine pairings, and holiday buffets like Thanksgiving, Christmas Eve, and Easter Brunch. Members may also host private events—such as weddings or cocktail receptions—year-round, with member-sponsored events permitted during shoulder seasons.

Position Specific: The Boca Bay Pass Club is seeking an Executive Chef who is responsible for all culinary operations ensuring high-quality food preparation, menu design, kitchen staff leadership, and adherence to safety and sanitation standards. This role combines creative culinary leadership with strong business acumen, tailored to meet the expectations of a discerning membership.

The Executive Chef must take a proactive approach to the role, with a strong focus on accuracy, consistency in à la carte execution, inventory control, payroll management, and team building. The ideal candidate is a hands-on leader with experience managing a kitchen team in a smaller, close-knit operation. It’s essential that the chef remains motivated and productive during the off-season, maintaining high standards year-round. Experience working with seasonal H2B visa staff is a valuable asset and will be considered a strong plus.

Initial Focus:

  1. Get to Know the Members and Facilities – Take time to understand the culture of the Club. Review the Member Dining Surveys and Comment Card Feedback to understand the wants and needs of the membership.
  2. Staff Review – Get to know the year-round staff and understand the strengths and weakness of the returning seasonal staff. Identify their role and organize the kitchen prior to the seasonal staffs arrival.
  3. New Menus – Work with the GM on developing the opening lunch and dinner menus ahead of the season. Members desire more healthy options, smaller portions, and lighter sauces.
  4. Review Systems and SOPs – The new Executive Chef is expected to evaluate current operations and provide recommendations for enhanced systems, controls, cost and quality of product and services in all areas.

Note From The General Manager – The Boca Bay Pass Club is a private, member-owned club located on the southern tip of Gasparilla Island, just one hundred feet from the Gulf of Mexico near the southernmost part of the island at the “Pass.” This area is known for world class tarpon fishing. There are 317 homes in Boca Bay community, where club membership is a requirement for all property owners.

Culture & Membership – The Pass Club prides itself on a warm, laidback atmosphere paired with high standards of service and amenities. Most members hail from the Midwest—Chicago, etc. with some members from the Northeast. The culture is grounded, friendly, and community driven.

The year-round management team is experienced and deeply committed. Key leaders include the Food & Beverage Manager – 18 years Sous Chef – 12 years and General Manager – 8 years. Given the Club’s smaller size, the leadership team takes a highly hands-on approach. The Club also runs a well-established H2B Visa program, with 80–90% of seasonal staff returning annually.

With 539 total members and a healthy wait list for Associate Membership, the Club remains a sought-after destination for those seeking a refined yet relaxed coastal lifestyle. Following the major Clubhouse renovation project in 2021, the Club now features state-of-the-art dining and social spaces, some of the most scenic on the island.

Candidate Qualifications:

  • The position requires an engaged leader with a strong culinary vision who will drive dining offerings and ensure quality control and consistency of menu items. Being a Club on the water, fish & seafood menu offerings are a priority. An important skill is proper execution of fish and seafood.
  • The Executive Chef should welcome feedback with an open mind, use it constructively, and confidently make any necessary adjustments.
  • The Executive Chef should have management and administrative skills with the ability to communicate with staff. The Executive Chef has strong business skills to manage the budget effectively. He/she will participate in the Budget process with involvement anticipating revenues, labor, and operational expenses.
  • The Executive Chef is an active participant in the House Advisory Committee; provides report and listens to feedback. After the Food Committee meets, the Chef does a staff/committee tasting when the new menus roll out monthly.
  • The Chef’s priority is to be in the kitchen, but it is important to be visible greeting members before service or walking the dining room when appropriate.
  • The Chef provides commentary at wine dinners, participates in the club’s communications by including recipes, menu features, or highlighting culinary trends. There is a desire to offer cooking classes.

Additional Information:

  • Annual food sales $1,147,646; Total F&B Sales $1,722,768. In the most recent FY, the Club subsidized F&B ($68,454).
  • The Club currently has a 41% food cost and the food cost budget at 42% with a sales mix of 83% A La Carte and 17% Banquet.
  • There are (13) culinary employees and (3) stewards supported by a $430,000 labor budget.
  • There are two (2) Sous Chefs and a Pastry Chef. The Chef does the purchasing.
  • There is one (1) Kitchen with a full a la carte line/separate banquet line. Management rates the condition as a 5 out of 5. (The Club has a reserve study that is utilized for capital projects and replacements)
  • The Club has one, 10,000 sq. ft. Clubhouse with 539 members whose average age is 70.
  • The Club operates on a full schedule for (7.5) months and closes Memorial Day until mid October. Busy throughout the season. Busiest period is the last week of December until Easter.
  • The Executive Chef reports to the General Manager and works closely with the Food and Beverage Manager, Controller, Administrative Assistant and Sports Facilities Manager.
  • The previous Chef was employed by the Club for 10 years.

Dining Venues:

  • Gulf Grille – Casual with 95 seats, serving Lunch and Dinner, Tuesday – Sunday.
  • Veranda – Casual with 32 seats, serving serving Lunch and Dinner, Tuesday – Sunday.
  • Dining Room – Casual with 32 seats, serving serving Lunch and Dinner, Tuesday – Sunday.
  • Pool – Casual with 32 seats, serving serving Lunch and Dinner, Tuesday – Sunday.
  • Private Parties – The Club has four (4) private rooms seating from 10 to the largest sit-down event the Club can accommodate is 225 members/guests.

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

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