Just Posted:Executive Chef,Boca Bay Pass Club-Boca Grande,FL in

The Boca Bay Pass Club is a prestigious private, member-owned club located on the southern tip of Gasparilla Island, offering an exclusive community experience with a true coastal ambiance. Established in 1991 by CSX Railroad, the Club serves the Boca Bay community, comprising 317 homes where property ownership mandates membership. As a not-for-profit corporation, the Club’s central mission is to operate, maintain, and continuously enhance its facilities and amenities for the benefit and enjoyment of its members. Its prime location just 100 feet from the Gulf of Mexico allows members to indulge in scenic views and an enjoyable climate year-round. The Boca Bay Pass Club boasts a variety of amenities catering to recreation, wellness, and fine living including a heated swimming pool, seven lighted hard-turf tennis courts, a modern fitness center, and dining venues that blend casual and fine dining with picturesque Gulf views. The Club operates an extensive calendar of events from October through May, featuring themed dinners, wine pairings, and traditional holiday buffets such as Thanksgiving, Christmas Eve, and Easter Brunch. Members further benefit from the ability to host private events throughout the year, including weddings and cocktail receptions, with special provisions for member-sponsored occasions during the shoulder seasons. The position of Executive Chef at the Boca Bay Pass Club is critical to safeguarding and elevating the high standards of culinary excellence that members expect. Reporting directly to the General Manager and collaborating closely with the Food and Beverage Manager and other department heads, the Executive Chef will oversee all aspects of the kitchen’s operations. This leadership role requires expertise in high-quality food preparation, innovative menu design, kitchen staff mentorship, and strict adherence to safety and sanitation regulations. The role demands a culinary visionary with strong business acumen to maintain cost controls, manage inventory, and ensure payroll efficiency, all while fostering a collaborative and motivated team environment. This is a full-time, salaried position offering a competitive base salary supplemented by performance bonuses, a comprehensive benefits package including health, life, and dental insurance, a 401k plan, dues for the American Culinary Federation (ACF), and allowances for conferences and dining. Relocation assistance is available for the right candidate. The Executive Chef will be expected to engage closely with membership feedback through reviews of dining surveys and comment cards, adapting menus and operational strategies to meet evolving member preferences, including increased demand for healthy options, smaller portions, and lighter sauces. The successful candidate should display resilience and initiative, maintaining high standards even during the Club’s off-season closure from Memorial Day until mid-October. The Executive Chef will play an active role in the Club’s food committee and House Advisory Committee, attend tastings, produce culinary commentary for club communications, and collaborate on culinary education offerings such as cooking classes. Previous experience managing kitchens in smaller, tight-knit operations is highly desirable, as is experience working with seasonal H2B visa staff. The Club operates multiple dining venues including the Gulf Grille, Veranda, Dining Room, and Pool, together accommodating various dining styles from casual to fine dining, and private events with a capacity of up to 225 attendees. The team currently includes 13 culinary employees, supported by 3 stewards, with a labor budget of $430,000. The kitchen features state-of-the-art facilities and lines for a la carte and banquet services. This is a unique opportunity for a dedicated culinary leader to join a historic institution in a beautiful setting and contribute meaningfully to an extraordinary member experience.

• Minimum of 5 years culinary experience preferably in a private club or similar upscale environment
• proven track record in kitchen leadership and staff development
• knowledge of menu planning and inventory management
• ability to manage budgets and labor costs effectively
• proficient in food safety and sanitation standards
• capable of working full-time with seasonal fluctuations
• willingness to relocate if necessary