about the club
The Oaks Club is a private, member-owned sanctuary spread over a thousand acres south of Sarasota Members enjoy many amenities, including private golf on two exceptional 18-hole courses, 12 tennis courts, pickleball, bocce, regulation size croquet lawn, WellFit center, event space, and three dining venues that offers members different dining experiences.
This close-knit community values individuals for who they are, fostering lifelong friendships, social environment and a sense of belonging. Members have access to various activities including book clubs, card games, car club, and theater trips The club also emphasizes philanthropy, supporting local charities and scholarship funds
The Oaks Club is recognized not only as a Platinum Club of America, and Distinguished Club Elite but has also been acknowledged as one of the healthiest clubs of America and Audubon International Certified Sanctuary.
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Recreational Amenities
• Two, 18-hole Championship Golf Courses
• Twelve Tennis Courts
• Four Pickleball Courts
• 7,500 sq ft WellFit Center
• Pool and Bocce
• Croquet Lawn
Food and Beverage
• Member Dining
a. Three A la Carte Dining Venues
b. Wine Room
c. Ballroom
d. Open six days a week for lunch and dinner (In Season)
e. 200+ covers a night
• Extensive Member events and activities
Club Overview
Memberships Gross
Revenue Food Revenue
Beverage Revenue F+B
Split Food Cost
Culinary Employees
Annual Covers
Average age
Point of Sale
the position
The Oaks Club is seeking a new Executive Chef who will lead all culinary operations with passion, creativity, and a commitment to excellence within a cohesive, and collaborative team culture October 2024, the Club opened it’s new casual dining venue, employee area, and renovated and expanded kitchen.
The Executive Chef will be a visible, hands-on leader who inspires the culinary team, elevates menus, presentation, consistency, and delivers exceptional dining experiences for members and their guests
Ideal candidates will bring proven experience in high-volume, seasonal, and multi-outlet private clubs, demonstrating the ability to balance refined à la carte service with private event execution while fostering teamwork, consistency, and a positive kitchen environment aligned with the Club’s values and vision.
Personal Traits and Abilities
• Ability to create a positive culture within the culinary team, being a collaborative team player that is willing to do whatever it takes to deliver the best Member experience.
• Possess a passion and aptitude for teaching and training all culinary employees.
• Empower the culinary team and delegate appropriately, so they can focus on growth, and the EC can be confident the operation will run well in his/her absence.
• Be an active recruiter of team members and someone who inherently enjoys developing and building his/her team, leading them to significant, positive membership satisfaction.
• Maintain focused and consistent oversight of staff performance, ensuring standards of conduct, appearance, food safety, and kitchen cleanliness are upheld at all times.
• Work closely with the front-of-house food and beverage managers to ensure a cohesive experience that continually exceeds the expectations of Members and guests.
• Engage, observe, learn, and listen to the Members. Earn Member trust by instilling confidence through continued enhanced operations, interaction, visibility, and consistency.
• Remain current on diverse and new culinary trends and cuisines
• Be present, working with the culinary team during peak times of high volume
• Create a welcoming, approachable, and inclusive kitchen atmosphere for club employees in all departments
• Ability to develop recipes, costing, and provide training on techniques for all menus, assuring consistent, high-quality food is prepared and presented.
• When menu changes occur, provide food preparation, presentation, and training for front of the house staff.
• Evaluate food products to ensure that quality standards are always attained.
• Hold the team accountable for opening and closing cleaning for each area/station within the kitchen and develop a weekly/monthly cleaning checklist.
• Safeguard all food-preparation employees, implementing training to increase their knowledge of safety, sanitation, and accident-prevention principles. Place a high priority on Health Inspections, monitoring these standards daily.
• Be comfortable and well versed in costing out all a la carte menus and Club events.
• Remain personable and professional at all times with employees and Members.
• Remain open to receiving and acting upon feedback, not taking it personally.
• Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical, technically correct, and within budgeted labor cost goals.
• Responsible for all parts of the budget, building, forecasting, and maintaining the budget food cost, labor cost, expenses, and other costs, monitoring actual financial results; take corrective action as necessary to help ensure that financial goals are met.
• Standard operating procedures for all positions are developed, implemented, and monitored for food preparation, sanitation, ordering, quality control, checking in products, monthly inventories, and all other operational responsibilities.
key responsibilities
qualifications
Qualifications
✓ A minimum of 5 years of progressive leadership and management experience in a hospitality environment, private clubs preferred.
✓ Food Safety Certification
✓ A degree from a post-secondary culinary arts program a plus.
✓ Certification from American Culinary Federation or other hospitality association a plus.
✓ Candidates possessing or working towards CMC recognition (Certified Master Chef)
Salary and Benefits
Salary is open and commensurate with qualifications and experience. The Club offers an excellent bonus and benefit package and exceptional quality of life.
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, December 26, 2025.
These documents must be saved and emailed in Word or PDF format (save as “Last Name, First Name, The Oaks Chef Cover Letter” and “Last Name, First Name, The Oaks Chef Résumé”) respectively to: Careers@thedeloziergroup.com.
All requested information, along with references, should be emailed to the address above.
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John Johnstone Director, Club, Resort and Hospitality Services (706)-590-7400 jjohnstone@thedeloziergroup.com
www.thedeloziergroup.com