Executive Chef opportunity with Gulf Stream Golf Club – Gulf Stream, FL

About the Club:

Gulf Stream Golf Club is a private invitation only golf club established in 1924 by a group of Palm Beach residents, all of whom were close friends and dedicated to the game of golf and its traditions. It was under the direction of this visionary group, with a zeal for the game of golf, that Gulf Stream was quietly organized, a magnificent golf course designed and built by Donald Ross and a beautiful Addison Mizner clubhouse erected.

Ross used the central coral ridge, and its topography, to create a wonderfully classic routing and layout. Additionally, Pete and Alice Dye were longtime members who painstakingly elevated the golf course to modern standards. Today’s renovated Gulf Stream Golf Club measures 7,100 yards from the tips (more than 300 yards longer than the previous layout), but forward tees measure a more leisurely 5,000. To this day Gulf Stream prides itself on maintaining the traditions of which the Club was founded and building upon its legacy.

CHEF POSITION SPECIFIC:

Gulf Stream Golf Club seeks an accomplished hands-on Executive Chef who can elevate and lead its culinary operation to be the best it can be. The ideal candidate will bring experience from high-expectation environments with a strong focus on consistent à la carte dining, disciplined fiscal management, and a culture rooted in service excellence.

The Executive Chef should concentrate on excellent quality, professionally prepared and simply presented food. The Club utilizes the freshest highest-quality local seafood available. As the face of the Club’s culinary program, the Executive Chef must be highly visible and equally comfortable leading in the kitchen and engaging in the dining rooms. The Executive Chef will develop a deep understanding of member preferences and continuously evolve the culinary program to meet and exceed expectations. Serving as a positive catalyst for the Club’s dining experience, this leader will bring passion, creativity, and a keen sense of pride in their work. The role is integral to shaping memorable dining experiences and contributing meaningfully to the overall success and reputation of the Club.

NOTE FROM THE GENERAL MANAGER

Gulf Stream Golf Club (1924) has been a familial yet refined social gathering place in South-East Florida for over a century. Gulf Stream Golf Club’s staff and membership exude a culture of hospitality, warmth, and mutual respect. This is an excellent opportunity for any culinary professional looking to elevate one of the most exclusive private member clubs in South Florida.

The new Executive Chef needs to know that GSGC is a very seasonal operation that peaks during the months of January through March and closes completely May through October. The position includes four weeks of vacation, typically taken during the summer months (ideally May–June, though allowable between May–September at the discretion of the Clubhouse Manager). That said, the summer months remain an important preparation period focused on menu and event planning and development, purchasing and requisitioning of equipment, china and smallware’s, as well as hiring and preparation for the upcoming season. This is a structured planning and preparation period that can certainly be discussed in greater detail later in the interview process.

Candidate Qualifications:

• The position demands a hands-on Executive Chef who is willing to give their all during the season. The ideal candidate is highly member-focused, responsive to feedback, collaborative with Club leadership, and adaptable within a fast-paced private club environment.
• The Executive Chef is expected to be a visible presence with the membership, including occasional trips through Dining Rooms to meet members and greet potential members and guests.
• The Executive Chef participates in the budget process by providing Capital Requests (i.e., Equipment), and a labor budget as well as identifying any other operational needs or anomalies.
• This individual will attend House Committee and Food & Beverage meetings and should be timely, respectful, prepared, and presentable. Provides culinary updates and contributes insight into upcoming events and menus.
• Cultural fit is essential. The Executive Chef must demonstrate professionalism, integrity, and values that align with the Club’s mission, while fostering a positive and respectful environment for both members and staff.

Additional Information:

• Annual food sales $1 MM; Total F&B Sales $1.3 MM.
• The sales mix is 40%, A La Carte and 60% Banquet.
• There are twelve (12) culinary employees and three (3) stewards.
• There are two (2) Sous Chefs (Executive Sous Chef (14 Yrs.), Sous Chef (7 Yrs.) and a Pastry Chef. The Chef does the purchasing.
• The Club has one (1) Kitchen and at times has a challenging layout. The Club is planning to add a second kitchen in 2027. Management rates the condition as a 4 out of 5. There is a Capital Replacement Plan in place.
• The Club has one (1) 10,000 sq. ft. Clubhouse.
• The Club operates for six (6) months annually from Late October through Early May. The Club closes from Mid-May to Mid-October.
• The Executive Chef reports to the Clubhouse Manager and works closely with the Sous Chefs, the Dining Room Manager, Director of Facilities & Maintenance, Director of Human Resources and the Front Desk Attendant.

Initial Focus

1. Menu Development – Leverage Culinary Expertise and develop menus with an emphasis on healthy options, variety, seasonality and high-quality ingredients. Respect for Club classics with the ability to translate this to members of all ages. Source and utilize local fresh ingredients.
2. Team Building – Work as a “TEAM” – Be respectful and collaborate with both BOH and FOH team. Build a relationship with the food and beverage leadership that is solid and based upon improved communication between BOH and FOH to ensure a smooth service experience while ensuring the team has what they need to be successful.
3. R&D – Continue to research ways to improve the culinary operation. React to trends, network with peers and reach out to vendors and others looking for great ideas.

Dining: (A La Carte Outlets)

• Ocean Terrace – Casual with 58 seats, serving Breakfast, Lunch and Dinner, Monday through Sunday.
• Ocean Terrace Bar – Casual with 24 seats, serving Breakfast, Lunch and Dinner, Monday through Sunday.
• West Terrace – Casual with 120 seats, serving Dinner only on Thursday evenings.
• Main Dining Room – Formal with 120 seats, serving Dinner only on Saturday.
  
• Private Parties – The Club has four (4) private rooms seating from 10 to 140. The largest sit-down event the Club can accommodate is 300 members/guests.

The Club offers a comprehensive and competitive compensation and benefits package, commensurate with qualifications and experience.” Additional details to be discussed during the interview process. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged)