Grey Oaks Country Club
Naples, Florida
Chef de Cuisine
Candidate Requirements
about the club
Considered one of the premier Country Clubs in Florida, Grey Oaks Country Club opened in 1993 and encompasses the Grey Oaks and Estuary communities. Grey Oaks is the ultimate destination for resort-style living in Southwest Florida offering an array of recreational and social activities for all individuals Whether you are a fitness enthusiast, foodie, avid golfer, or overall fun seeker there is something for everyone at Grey Oaks.
Outside of the services and amenities offered at the Club, Grey Oaks provides a sense of community based on friendship, excitement and experiences The staff continuously commits itself to unparalleled professional service for the membersand their guests
Recent Strategic Initiatives and Updates
• Ongoing strategic plan updated in 2024
• Renovation of the Pine Golf Course
• Construction of a New Racquets Pavilion
• Extensive upgrades to equipment,flooring, fitnessclassrooms and facilities at the Wellness Center
• Enhanced Short Game Practice Area
• Renovations to Ladies' and Men's Locker Rooms
• Renovations to Point Grille and the Foyer Area
• New cash wrap/reception area in the Racquets Pro Shop
• New Golf Starter'sHouse
3
Club Amenities
3
Multiple event venues inclusive of a large Ballroom
Over 1,000 Member events tailored to all demographics of Membership
Club Overview
Club Recognition
the position
Grey Oaks Country Club is searching for an outgoing, proactive and personable culinary professional, who enjoys working in an exciting hospitality environment. This person must have the ability to lead and motivate the culinary team to deliver exceptional and diverse experiences and cuisine to the membership
The Chef de Cuisine will coordinate and oversee all aspects of their dining outlet, directly reporting to the Director of Culinary The outlet this position oversees is open November to Mother’s Day and the individual will assist in managing other areas the remainder of the year It is important this individual is self-motivated and able to take initiative, leading his/her team to deliver consistent and creative culinary experiences while promoting apositive culture and engaging work environment.
Traits, Abilities & Responsibilities
▪ A naturally enthusiastic and outgoing personality with a calm demeanor and passion for the culinary industry.
▪ Has the ability to nurture culture, leading by example to coach and mentor team members.
▪ A skill set that enables you to hire, train, motivate and develop a high performing team in a fast-pacedenvironment who are dedicated to a shared vision.
▪ The ability to have an excellent rapport with the membership and interact with them on a regular basis.
▪ Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstratinga dedicated, mature and professional approach to management.
▪ A mind for innovation and action with an ability to create unique experiences and offerings for the membership.
▪ Demonstrate creativity in menu design, exhibiting an appreciation for the Club’s culinary traditions, while exploring freshand innovative culinary trends.
▪ The ability to communicate effectively, both verbally and in writing to team members, club leadership, and members.
▪ Experience and understanding working with a diverse team from all over the world with varying skillsets.
▪ Exhibit disciplined follow-through to ensure the vision and goals of the Club come to fruition.
▪ Cultivate a high-level of membersatisfactionthrough consistency in the dining experience.
▪ Workwith the Front of House leadership team to address and resolve all member and guest complaints and suggestions.
▪ Work with the Director of Culinary to monitor labor and food cost as outlined in the annual budget.
▪ A high level of organization and adaptability.
▪ Assists in food procurement, delivery, storage, issuing, and inventory of food items.
▪ Observes safety and security procedures and uses equipment and materials properly and ensures that we provide a safe workplace for our team.
▪ Forecasts seasonal staffinglevels and retention of returning team members.
▪ Assists the Director of Culinary with other areas of operation as needed and fulfills the duties of their role in their absence
key characteristics
qualifications
✓ A minimum of 3 years in a Senior Level Chef role in a luxury restaurant, hotel, resort, or reputable fine dining, platinum club environment.
✓ A degree from an accredited Culinary program a plus.
✓ The position is available immediately.
Salary and Benefits
Salary is open and commensurate with qualifications and experience. The Club offers an excellent bonus and benefit package.
Housing is available in a 48 unit, brand new apartment building the Club recently acquired.
Employee Mission
To enrich the lives of our members by providing outstanding facilities, amenities and experiences in a welcoming, beautiful community that provides a rich culture of friendship and service.
Employee Vision
To be the preeminent country club and golf community in Southwest Florida for active, healthy living.
IMPORTANT
Interested candidates should submit résumés along with a detailed cover letter which addresses the qualifications and describes your alignment/ experience with the prescribed position by Friday, November 8, 2024. These documents must be saved and emailed in Word or PDF format (save as “Last Name, First Name, Grey Oaks Chef Cover Letter” and “Last Name, First Name, Grey Oaks Chef Résumé”) respectively to:
Careers@thedeloziergroup.com.
All requested information, along with references, should be emailed to the address above.
Search Executives
Scott Craig
Search Executive and Consultant (704) 617-7021
scraig@thedeloziergroup.com
Becca Gentry
Search Executive and Consultant (501) 307-8587
rgentry@thedeloziergroup.com
www.thedeloziergroup.com