Position Profile

Executive Chef St. Petersburg Yacht Club St. Petersburg, Florida

Position reports to: General Manager

Club Background:

Rich in history and tradition, the St. Petersburg Yacht Club (SPYC) is one of the oldest yacht clubs in the United States. Established in 1909 and having been completely renovated in the early 1990s, the downtown club is located on the beautiful waterfront on Tampa Bay in St. Petersburg, Florida. A gathering place for avid boaters, it is also one of Tampa Bay's most prestigious social venues. The club consists of additional facilities with a beachside clubhouse and marina along with another marina located on Snell Isle. Enjoying a reputation for warm hospitality, world-class sailing and outstanding dining, club members and guests value and respect this tradition of excellence. The club is a founding member of the Florida Council of Yacht Clubs, with over 35 yacht clubs in Florida. SPYC also has reciprocal agreements with world-renowned clubs. Yachting activities are major part of the club’s activities. Throughout the club’s history it has hosted a variety of regattas from local, regional and national international sailing events. SPYC has also been bestowed some of the most prestigious awards that yacht clubs can attain. Members enjoy a variety of dining destinations in the two story downtown clubhouse, ranging from very casual to elegant fine dining. The club has active membership participation year-round. The current Food & Beverage volume is $3.7 million with approximately 50% derived from member la carte dining and the balance in special event catering. The combined dining venues excluding banquet area can seat approximately 600 guests. The club’s excellent banquet facilities can accommodate intimate functions to large events from 500-1500 guests. A tenured catering manager assists members in special event planning and coordination. The club’s various function rooms have been the venue of upscale weddings, private banquets, business seminars as well as local, regional, and national charity and social events. The club’s membership of approximately 2200 members is comprised of the area’s business and social leaders. There is a strong sense of “community” among members and they are very supportive of the club’s staff. Members are accustomed to and familiar with traditional club ala carte menu items.

Role and Responsibilities:

The Club is seeking the consummate professional with a member friendly and outgoing personality with strong communication skills. Potential candidates will be among the best in the industry and possess the appropriate combination of skills, leadership, and personality best suited to the needs of the club. With a wide range of ages among its members, the club’s new Executive Chef must possess the creativity necessary to enhance member dining for all tastes as well as be able to develop and execute events such as Wine Dinners, traditional Club functions and holiday events. The ability to make critical choices in menu development, to work “hands on” with the staff, and to mentor, train and lead is essential. Strong administrative and financial management skills are also critical in controlling food and labor costs and producing consistent operating results. High integrity character and superior communication ability are highly valued traits for the position. Club menus range from traditional offerings to current trends with a strong emphasis on the more casual dining component of the operation. The Executive Chef will lead a team of approximately 36 employees.

Duties for the position include but are not limited to:

 The visible, highly professional and positive direction to the staff  Instill and nurture a positive attitude, professional demeanor and atmosphere of cooperation, and camaraderie among the staff  Responsibility for all culinary operations in both clubhouses  Recruit, train, schedule and evaluate the culinary staff. Evaluations will be ongoing and include a formal Annual Review for all staff members  Implement and enforce employee policies in accordance with the Employee Handbook on a consistent basis  Respond to member comments, complaints, and requests in a timely and positive manner with the goal of maximizing member satisfaction  Conduct monthly inventories and the appropriate organization of all food storage areas  Direct supervision of the staff in the production of all menus to ensure the highest quality ingredients, proper equipment usage, consistency, portion control and garnishing  Meet on a regular basis with the General Manager and related staff regarding planning and preparation of all menus including appropriate quantities and staffing  Assist in the planning of annual operations and capital budgets including policies and procedures to ensure proper controls necessary to achieve the parameters established by the budget

 Meet daily with the Dining Room Managers to discuss matters concerning each meal period and foster an atmosphere of cooperation between the kitchen and service staffs  Assure the consistent adherence to kitchen and storage area sanitation standards

Qualifications:

 A minimum of five years as an Executive Chef, Executive Sous Chef or comparable in a high volume, high quality venue; high-end private club, hotel and/or resort  A career path marked with stability and professional achievement  Responsible for operations with multiple facilities is a plus  A CEC or CMC designation is preferred  Recognition as a skilled teacher and mentor with a verifiable record of staff development and promotion from within  A broad based culinary background including a thorough working knowledge of a variety of cuisines  Strong administrative and financial skills  The ability to manage under pressure in high volume activity  A culinary degree from an accredited institution  A working knowledge of computer programs and POS systems  An unswerving commitment to the profession  Impeccable and verifiable references

SPYC will offer an attractive and very competitive compensation package to include:

 A base salary and performance bonus  Professional dues and expenses subject to the annual budget  Standard benefits to include health insurance and participation in the club’s 401(k) plan  Relocation assistance

Professionals meeting or exceeding the stated requirements are encouraged to contact:

Richard M. Farrell Charlie Hoare, CCM 727-525-6562 850-997-6979 [email protected] [email protected]

Nancy Lewis 727-572-9359 [email protected]