Executive Chef with Lone Palm Golf Club – Lakeland, FL

Our Story: Lone Palm Since 1964:

Founded in 1964 by George W. Jenkins, founder of Publix Super Markets, Lone Palm is a private club rooted in community, family values, and has a passion for the game of golf. The Club was built on a foundation of southern hospitality, exceptional golf, and lasting camaraderie. Over the decades, we’ve evolved into a full-service club offering premier amenities and personalized service. All in a welcoming atmosphere. Guided by the Jenkins family’s passion and vision, Lone Palm is experiencing a new chapter of vibrancy, infused with energy, professional expertise in golf and pickleball, and a spirit that reflects the standards of a premier private club.

Chef Position Specific:

The Executive Chef is responsible for the overall leadership and management of all culinary operations at Lone Palm Golf Club. This position oversees menu development, food production, kitchen operations, banquet execution, purchasing, inventory management, food safety, and culinary team development.

The Executive Chef will ensure a consistently high-quality dining experience for members and guests while maintaining strong financial performance through effective food cost, labor management, and operational controls. The ideal candidate will be a hands-on culinary leader who can balance creativity, operational excellence, team development, and financial accountability.

NOTE ABOUT THE F&B MANAGEMENT TEAM

Brandon – is the Sous Chef who began in April of 2026, he comes with a wealth of experience in an Executive Sous role at Disneyworld. Jesse – Is the Director Food & Beverage and started in April of 2026 as well. He has significant experience leading F&B at hotels across US. Chalsi is the Event Manager and has been with the Club for 2.5 years. She previously led events for the Villages.

The best advice we can give to our new Executive Chef is we are team-focused on helping the ownership fulfill their vision. Focus on the member experience above all. Be open to feedback and constructive criticism.

Candidate Qualifications

• The Executive Chef position requires a leader who can consistently deliver high-quality food while meeting the diverse expectations of owners and membership.
• The Executive Chef has proven people skills with abilities in recruiting, training, and retaining culinary staff, building a disciplined and motivated team.
• The Executive Chef addresses the unique challenges of the kitchen while elevating the overall member experience. The key traits are:
  • 1. Consistency and Quality: A chef who can ensure consistent food quality across all service periods and menu items, so members feel confident that every meal meets the high standards of Lone Palm Golf Club.
  • 2. Creativity with Structure: Someone who can bring fresh ideas to menu variety and rotation while balancing the broad differences in member expectations. The goal is to deliver diverse, appealing options that satisfy all segments of our membership.
  • 3. Leadership and Team Development: A proven leader capable of recruiting, training, and retaining a skilled kitchen staff. Strong mentorship and team-building skills are essential to improve service speed, staff performance, and overall kitchen morale.
  • 4. Operational Excellence: Ability to manage day-to-day operations efficiently, including inventory, cost control, and workflow, to reduce stress on the team and improve service consistency.
  • 5. Member-Focused Approach: A chef who listens to feedback, anticipates member preferences, and works closely with the management team to enhance overall satisfaction.
• The Executive Chef will assist the Controller & F&B Director in creating budgets for Labor, Purchasing, and CAPEX.
• The Executive Chef is expected to be actively engaged with the membership, including contributing information regularly to communications to the Club’s weekly member communications, walking the dining room, working with the Events Manager on booking/planning events and possibly add cooking classes in the future.
• There are no Committees at the Club, but the Chef would meet with the F&B team and Club Management regularly.
• The Executive Chef must be a good fit for the culture of the Club. He or she must demonstrate values, conduct, and integrity consistent with the Owner’s mission.

Initial Focus

1. Create New Menus – The new Executive Chef needs to be creative in their menu writing and balance the menus between Club favorites and the latest in cuisines that can compete with the finest restaurants. He/she should use local sustainable, farm-to-table products when possible and adhere to purchasing the highest quality.
2. Evaluation of Kitchen Team and Structure – The Executive Chef is able to develop a strong culinary team and maintain a positive ‘Team Spirit’. The Executive Chef evaluates the job performance of culinary staff; coaches and counsels to ensure staff is on track.
3. Review Systems and Controls – The new Executive Chef is expected to evaluate current operations and provide recommendations for enhanced systems, controls, cost and quality of product and services.
4. Member Engagement – Engage with members to learn what they value and what they feel is missing. Be visible and available and listen and learn from member feedback.
5. Using Vision and Expertise towards the Future – The new Executive Chef is expected to participate with the planning for the future of the new kitchen and other spaces as required.

Additional Information

• Annual food sales $1,750,000; Total F&B Sales
• $2,360,000. The Club subsidized F&B, $438,936 in the recent FY Year
• The Club currently has a 52% food cost with the food cost budget at 40% and a sales mix of 85%, A La Carte and 15% Banquet.
• There are 12 culinary employees and five (5) stewards supported by a $775,000 labor budget.
• There is one (1) Sous Chef. The Chef does the purchasing. The Club is open to add more kitchen team as sales/operations require.
• The Club has two (2) Kitchens (Display Kitchen and Main Kitchen) completely renovated in 2025. Management rates the condition as a 5 out of 5.
• The Club has two (2) Clubhouse’s at 50,000 sq.ft. with 625 members whose average age is 60.
• The Club operates for twelve (12) months annually. The busy months are May to September. Similar hours but much slower sales at all venues during off season.
• The Executive Chef reports to the Director of Food & Beverage and works closely with the Events Manager, Head Pro’s (Pickle Ball & Golf), Facilities Manager and Controller.
• The previous Chef was with the Club for 12 years.

A La Carte Dining

Lounge – Casual/Formal with 80 seats, serving breakfast, lunch and dinner, Tuesday – Sunday Brunch
Palm Room – Casual/Formal with 60 seats, serving breakfast, lunch and dinner, Tuesday – Sunday Brunch
Jenkins Room – Casual/Formal with 40 seats, serving breakfast, lunch and dinner, Tuesday – Sunday Brunch
Men’s Locker Room – Casual with 40 seats, serving lunch and dinner, Tuesday – Sunday Brunch
PB Sports Bar – Casual with 110 seats, operates Tuesday – Sunday, Lunch and Dinner
Club Room (Events Only) – Casual with 40 seats

Private Parties
The Club has three (3) private rooms seating from 40 to 60. The largest sit-down event the Club can accommodate is 150 members/guests.

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