Home › Companies › B122f71a Eda8 475f 9524 4aefe46fde48 19000101 000001 › EXECUTIVE CHEF
EXECUTIVE CHEF
B122f71a Eda8 475f 9524 4aefe46fde48 19000101 000001 · Fisher Island, FL, US, Fisher Island, FL · Active · ADP Workforce Now Recruiting
Job facts
| Field | Value |
|---|---|
| Company | B122f71a Eda8 475f 9524 4aefe46fde48 19000101 000001 |
| Title | EXECUTIVE CHEF |
| Normalized title | - |
| Department / team | - |
| Location | Fisher Island, FL, United States |
| Work model | - |
| Employment type | Full Time |
| Salary | - |
| Status | active |
| ATS provider | ADP Workforce Now Recruiting |
| Posted / first seen | 2026-05-18 / 2026-05-31 |
| Changed / last seen | 2026-06-06 / 2026-06-06 |
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| Page | What it contains | Open |
|---|---|---|
| Company jobs | Active postings from B122f71a Eda8 475f 9524 4aefe46fde48 19000101 000001. | Open |
| Company breakdowns | Role, location, ATS, and work model facets for this company. | Open |
| ATS provider jobs | Active postings observed through ADP Workforce Now Recruiting. | Open |
| Provider filtered search | The same provider as a filtered job collection. | Open |
| City jobs | Active postings in Fisher Island. | Open |
| Lifecycle events | Open, update, close, and reopen events for this posting. | Open |
| Original posting | Canonical source or apply URL captured from the ATS. | Open |
Linked records
| Company | B122f71a Eda8 475f 9524 4aefe46fde48 19000101 000001 |
| Source | 2a4beb74-cb64-48ba-905d-047620549cc5 |
| ATS provider | ADP Workforce Now Recruiting |
Description
Executive Chef
Date Revised: 5/18/26 Department: Culinary
FLSA Status: Exempt Reports to: Vice President of Operations
Summary:
The Executive Chef is responsible for all culinary activities of the club, including all restaurants, catering, and the Island Market. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing, and manage culinary budget. Research and develop product utilization, service standards, concept improvements, revenue enhancements, and cost controls for a property-wide implementation. Work in close cooperation with outlet-specific restaurant management to ensure optimal efficiencies with respect to member satisfaction and efficiency of the operation.
To consistently exceed member expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed.
In accordance with Fisher Island Club’s philosophy, all team members work together sharing in a common goal of a successful and innovative club. Team members are to demonstrate integrity, fairness, and honesty. These are the core values that we will live by in our daily interaction with all of our external and internal members, guests, and customers. The ideal candidate for this position is creative, enthusiastic, and passionate about food.
Nature and Scope:
• The incumbent reports directly to the Vice President of Operations. The major trust of the position is to create and maintain a professional culinary operation of the highest standards efficiently.
Duties and Responsibilities:
• Lead a passionate, constantly evolving kitchen through knowledge, technique, and experience
• Responsible for all food production, including that used for restaurants, banquet functions, and other outlets. Develop menus, food purchase specifications, controls, recipes, and pricing.
• Develop and monitor food and labor budget for each outlet, including banquets
• Make periodic and regular inspections of restaurants to observe quality of food preparation and service; food appearance; cleanliness and sanitation of production and service areas, equipment, and employee appearance.
• Coordinate all training activities for kitchen, bakery, pastry, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.
• Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development.
• Assist operation managers as requested in areas such as plate presentation, special function menu planning, and the design of new service areas.
• Prepare operational reports and analyses setting forth progress and adverse trends, and make appropriate recommendations.
• Establish controls to minimize food/supply waste and theft.
• Oversee the requisition of products and other necessary culinary/food supplies
• Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
• Prepare necessary data for applicable parts of the budget; project annual food, labor, and other costs, and monitor actual financial results; take corrective action as necessary to help assure that financial goals are met
• Consult with the Director of Outlets and Vice President of Operations about food production aspects of special events being planned
• Cooks or directly supervises the cooking of items that require skillful preparation
• Ensure proper staffing for maximum productivity and high standards of quality; control food and payroll costs to achieve maximum profitability
• Interact with food and beverage leadership to ensure that food production consistently exceeds the expectations of members and guests
• In conjunction with the Food and Beverage leadership team, assist in maintaining a high level of service principles in accordance with established standards
• Evaluate products to ensure that quality, price, and related goods are consistently met
• Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology
• Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment
• Provides training and professional development opportunities for all kitchen staff
• Ensure that the kitchen staff executes service lineups and attends required meetings
• Maintain a 90% presence in the kitchen areas during service, touching tables, follow up on special requests, welcome members, and inquire about experience
• Liaise with the government regulating agency, i.e., Health Inspector, as necessary
• Willing and timely execution of other duties as delegated by leadership
• Exercise discretion and independent judgment in the completion of job duties related to matters of significance
Minimum Qualifications:
• B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts or culinary certificate and required experience.
• Minimum of 10 years of progressive culinary/kitchen management experience
• Possess strong culinary creativity
• Demonstrated ability to effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds
• Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume property, effective communicator, effective in providing exceptional member satisfaction, and positive employee relations
• Must be proficient in Microsoft Office, BirchStreet/Agilisys, and ADP systems
• Must have excellent organizational, interpersonal, and administrative skills
Licenses and Special Permits
• Responsible Vendor Certification
• Food Handler Certification
Knowledge, skills, and abilities:
• Strong interpersonal, managerial, and leadership skills required
• Strong organizational and time management skills required
• Ability to manage change effectively
• Ability to conceptualize the mission
• Clear, concise written and verbal communication skills
• Experience making presentations in front of groups
• Track record promoting an atmosphere of teamwork
• Instill a member service “can-do” attitude in all employees
• Experience in training and developing employees with limited experience
• Coach employees on how to resolve and de-escalate conflicts in a calm and organized manner
• Strong customer service and reasoning skills
• Strong and creative problem-solving skills with exceptional detail in follow-up
• Strong budgetary, projections, and cost control skills
• Follow/enforce company policies and procedures
• Ability to quickly evaluate alternatives and decide on a plan of action
• Teach suggestive selling techniques
• Computer proficiency in Word, Excel, and PowerPoint
• Juggle and balance the needs of the organization
Attributes
• Proactive, Team Player, Problem Solver
• Passionate about hospitality and customer service-driven
• Must have a professional appearance and good hygiene
• Respect for all co-workers and members
• Pride in work by creating positive energy, excitement, and fun
• Demonstrate positive behaviors: smiling, being polite, and courteous
• Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach
Working Conditions:
• Work is not performed in an office environment
• Ability to work a flexible schedule, evenings, weekends, and holidays
• Ability to work under pressure and handle stress
• An extended period of walking and or standing is required
Physical Demands
• The employee is required to stand for long periods as well as walk, bend, and stoop. The position requires working taste buds, the ability to smell, feel with fingers, and visually inspect, including close and distance vision. The position requires the ability to use arms, hands, and fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc.
This description is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances (changes in personnel, operations, emergencies, or technological developments) change.
Full job record
| Job ID | 81e41e8ca095c7a136386e515f6f5449e00a54af |
| Org ID | 9111382c-755b-42a0-bc1c-cdfdec7453b5 |
| Source ID | 2a4beb74-cb64-48ba-905d-047620549cc5 |
| Board ID | 2a4beb74-cb64-48ba-905d-047620549cc5 |
| Provider | adp_workforcenow |
| Provider Job Key | 578560 |
| Title | EXECUTIVE CHEF |
| Normalized Title | — |
| Status | active |
| Active | yes |
| Location Text | Fisher Island, FL, US, Fisher Island, FL |
| Department | — |
| Team | — |
| Employment Type | full_time |
| Workplace Type | — |
| Remote Policy | — |
| Country | United States |
| Region | FL |
| City | Fisher Island |
| Salary Raw | — |
| Salary Min | — |
| Salary Max | — |
| Salary Currency | — |
| Salary Period | — |
| Source URL | https://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=b122f71a-eda8-475f-9524-4aefe46fde48&ccId=19000101_000001&lang=en_US&type=JS&jobId=578560&jwId=9201220540045_1 |
| Apply URL | https://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=b122f71a-eda8-475f-9524-4aefe46fde48&ccId=19000101_000001&lang=en_US&type=JS&jobId=578560&jwId=9201220540045_1 |
| First Seen At | 2026-05-31 18:25:07Z |
| Last Seen At | 2026-06-06 11:58:39Z |
| Last Checked At | 2026-06-06 11:58:39Z |
| Last Changed At | 2026-06-06 11:58:39Z |
| Inactive At | — |
| Source Posted At | 2026-05-18 22:13:00Z |
| Source Updated At | — |
| Raw Payload Uri | s3://job-postings-prod-raw-590183727216/raw/provider=adp_workforcenow/board=b122f71a-eda8-475f-9524-4aefe46fde48|19000101_000001/date=2026-06-06/2026-06-06T11-58-34-761Z-9c3a2e0853d2878f74fdb57342c9a45a27f68f0e130127f1c750ff87a1524522.json |
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"requisitionDescription": "<div><p data-pasted=\"true\">Executive Chef</p><p><br></p><p>Date Revised:<span style=\"white-space:pre;\"> </span>5/18/26<span style=\"white-space:pre;\"> </span>Department:<span style=\"white-space:pre;\"> </span>Culinary</p><p>FLSA Status:<span style=\"white-space:pre;\"> </span>Exempt<span style=\"white-space:pre;\"> </span>Reports to:<span style=\"white-space:pre;\"> </span>Vice President of Operations</p><p><br></p><p><br></p><p>Summary:</p><p>The Executive Chef is responsible for all culinary activities of the club, including all restaurants, catering, and the Island Market. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing, and manage culinary budget. Research and develop product utilization, service standards, concept improvements, revenue enhancements, and cost controls for a property-wide implementation. 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The major trust of the position is to create and maintain a professional culinary operation of the highest standards efficiently.</p><p><br></p><p>Duties and Responsibilities:</p><p>•<span style=\"white-space:pre;\"> </span>Lead a passionate, constantly evolving kitchen through knowledge, technique, and experience</p><p>•<span style=\"white-space:pre;\"> </span>Responsible for all food production, including that used for restaurants, banquet functions, and other outlets. 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Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts or culinary certificate and required experience.</p><p>•<span style=\"white-space:pre;\"> </span>Minimum of 10 years of progressive culinary/kitchen management experience</p><p>•<span style=\"white-space:pre;\"> </span>Possess strong culinary creativity</p><p>•<span style=\"white-space:pre;\"> </span>Demonstrated ability to effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds </p><p>•<span style=\"white-space:pre;\"> </span>Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume property, effective communicator, effective in providing exceptional member satisfaction, and positive employee relations </p><p>•<span style=\"white-space:pre;\"> </span>Must be proficient in Microsoft Office, BirchStreet/Agilisys, and ADP systems</p><p>•<span style=\"white-space:pre;\"> </span>Must have excellent organizational, interpersonal, and administrative skills</p><p><br></p><p>Licenses and Special Permits</p><p>•<span style=\"white-space:pre;\"> </span>Responsible Vendor Certification</p><p>•<span style=\"white-space:pre;\"> </span>Food Handler Certification</p><p><br></p><p>Knowledge, skills, and abilities:<span style=\"white-space:pre;\"> </span></p><p>•<span style=\"white-space:pre;\"> </span>Strong interpersonal, managerial, and leadership skills required</p><p>•<span style=\"white-space:pre;\"> </span>Strong organizational and time management skills required</p><p>•<span style=\"white-space:pre;\"> </span>Ability to manage change effectively </p><p>•<span style=\"white-space:pre;\"> </span>Ability to conceptualize the mission </p><p>•<span style=\"white-space:pre;\"> </span>Clear, concise written and verbal communication skills </p><p>•<span style=\"white-space:pre;\"> </span>Experience making presentations in front of groups </p><p>•<span style=\"white-space:pre;\"> </span>Track record promoting an atmosphere of teamwork </p><p>•<span style=\"white-space:pre;\"> </span>Instill a member service “can-do” attitude in all employees </p><p>•<span style=\"white-space:pre;\"> </span>Experience in training and developing employees with limited experience </p><p>•<span style=\"white-space:pre;\"> </span>Coach employees on how to resolve and de-escalate conflicts in a calm and organized manner</p><p>•<span style=\"white-space:pre;\"> </span>Strong customer service and reasoning skills </p><p>•<span style=\"white-space:pre;\"> </span>Strong and creative problem-solving skills with exceptional detail in follow-up </p><p>•<span style=\"white-space:pre;\"> </span>Strong budgetary, projections, and cost control skills </p><p>•<span style=\"white-space:pre;\"> </span>Follow/enforce company policies and procedures </p><p>•<span style=\"white-space:pre;\"> </span>Ability to quickly evaluate alternatives and decide on a plan of action </p><p>•<span style=\"white-space:pre;\"> </span>Teach suggestive selling techniques </p><p>•<span style=\"white-space:pre;\"> </span>Computer proficiency in Word, Excel, and PowerPoint</p><p>•<span style=\"white-space:pre;\"> </span>Juggle and balance the needs of the organization </p><p><br></p><p>Attributes</p><p>•<span style=\"white-space:pre;\"> </span>Proactive, Team Player, Problem Solver </p><p>•<span style=\"white-space:pre;\"> </span>Passionate about hospitality and customer service-driven </p><p>•<span style=\"white-space:pre;\"> </span>Must have a professional appearance and good hygiene </p><p>•<span style=\"white-space:pre;\"> </span>Respect for all co-workers and members</p><p>•<span style=\"white-space:pre;\"> </span>Pride in work by creating positive energy, excitement, and fun</p><p>•<span style=\"white-space:pre;\"> </span>Demonstrate positive behaviors: smiling, being polite, and courteous</p><p>•<span style=\"white-space:pre;\"> </span>Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach</p><p><br></p><p>Working Conditions:</p><p>•<span style=\"white-space:pre;\"> </span>Work is not performed in an office environment</p><p>•<span style=\"white-space:pre;\"> </span>Ability to work a flexible schedule, evenings, weekends, and holidays </p><p>•<span style=\"white-space:pre;\"> </span>Ability to work under pressure and handle stress</p><p>•<span style=\"white-space:pre;\"> </span>An extended period of walking and or standing is required</p><p><br></p><p>Physical Demands</p><p>•<span style=\"white-space:pre;\"> </span>The employee is required to stand for long periods as well as walk, bend, and stoop. The position requires working taste buds, the ability to smell, feel with fingers, and visually inspect, including close and distance vision. The position requires the ability to use arms, hands, and fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc.</p><p>This description is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances (changes in personnel, operations, emergencies, or technological developments) change. </p><p><br></p><p><br></p><p><br></p><p><br></p><p><br></p></div>\n",
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"requisitionTitle": "EXECUTIVE CHEF",
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"detail_errors": []
}Get this page with API
Rendered from the bluedoor Job Postings API. Reproduce it:
GET https://api.bluedoor.sh/job-postings/v1/jobs/81e41e8ca095c7a136386e515f6f5449e00a54af?include=descriptionJSONGET https://api.bluedoor.sh/job-postings/v1/orgs/9111382c-755b-42a0-bc1c-cdfdec7453b5JSONGET https://api.bluedoor.sh/job-postings/v1/sources/2a4beb74-cb64-48ba-905d-047620549cc5JSONGET https://api.bluedoor.sh/job-postings/v1/jobs/81e41e8ca095c7a136386e515f6f5449e00a54af/eventsJSON