INTRODUCTION to the position of EXECUTIVE CHEF Jupiter Island Club Hobe Sound, Florida June 2020 The Jupiter Island Club is unquestionably one of the finest clubs in America. In the history of private clubs, the Jupiter Island Club is iconic. Its Membership roster since its inception and today reflects some of our nation’s most notable philanthropists and industrialists who are also members of many of the country’s other top clubs. After building the railroad system to South Florida in 1933, its founding family forged the Club’s beginnings on the principles of privacy, casual elegance and warm and hospitable excellent service. Its style and feel are unpretentious and low-key, the antithesis of most clubs built in the last 20 years. Not just a club but an island community, the Jupiter Island Club is on the north end of Jupiter Island in Martin County, Florida, about 30 miles north of Palm Beach. This very insular retreat is home to an 18-hole golf course with many holes on the Intracoastal waterway, a Main Club with formal (150 seats) and informal dining (60 seats), Golf Clubhouse (200 seats) with various styles of dining service, a 36-slip yacht basin hosting power boats up to 100’, 14 fast dry tennis courts with Tennis Shop, croquet court, 200-seat theater, Flower Shop, Wine Shop, Beauty Shop, Beach Shop, and oceanfront Beach Club informal dining (175 seats), two pools, spa and fitness. The Main Club is a social hub for formal dining, breakfast and events. A portion of the Club’s 52 Inn rooms are in the Main Club along with the Chef’s Cupboard, which provides a retail hub for prepared foods. There are also nine cottages in the Club’s lodging program. Simply from the facilities description, you will note that the Jupiter Island Club is a complex and complicated, very private, resort style operation. The position will require a very seasoned Chef with a sophisticated management style that can lead and adapt around a range of issues over the $5M operation, helping to drive the Club into the future while being sensitive to its storied past and deep traditions. The successful candidate will be passionate about shaping the Member culinary experience, a very smart businessperson, and a seasoned professional with a deft hand at leading a culinary staff that reaches 60 employees in season. Managing up to and with the Board and Committees is a crucial talent. A more comprehensive listing follows below: Jupiter Island Club Hobe Sound, Florida 33455 Executive Chef JUPITER ISLAND CLUB Hobe Sound, FL https://www.jupiterislandclub.com/ About Jupiter Island: Jupiter Island Club, Hobe Sound, FL, is a full-service Position Specific: JIC is looking for a creative culinarian with a strong private club located on a barrier island off the coast of Florida bounded background in supervisory and department management. A Chef who by the Indian River to the West, the Atlantic Ocean to the East, a wildlife will enthusiastically engage/embrace the club’s traditional past and refuge to the North and Blowing Rocks Preserve to the South. JIC is develop a more modern sophistication with both the culinary product, recognized as one of the finest residential retreats in America. The and equally if not more important, the culinary team. Jupiter Island Club has a long tradition of providing exceptional dining This individual should be a focused individual who identifies the need experiences. to be an active engaged professional within an existing team of Facility Information: Guest accommodations at the Jupiter Island Club department heads who support and challenge each other. A culinary include charming guestrooms at the Island Inn or in nearby cottages visionary structured with one foot on a solid foundation of traditional located from ocean to riverside. All are within easy walking distance of standards and out in front on the cutting edge of the profession. Should the Club's facilities and recreational diversions. The Club's 18-hole golf possess a sincere and effortless desire to provide incredible hospitality course is challenging and memorable. The Club has 14 Har-Tru courts and with the ability to instill the same in the culinary team. skilled professional staff for lessons and play. Docking facilities for yachts and pleasure crafts of all sizes are available at the docks on the Indian River. Just offshore is some of the best game fishing in America, although the children seem to prefer our docks for snapper and yellowtail. Main Dining Room The club is looking for an Executive Chef with a solid history within private clubs of similar structure and identity, who will embrace JIC's unique culture, history and needs. A seasonal club background is a plus. Initial Priorities: Beach Club 1. Fully engages in Recruitment and Employee Selection depending Core Requirements: upon start date. • An understanding of and willingness to embrace the Club’s culinary 2. Will understand and embrace Club Policies and Procedures by traditions and regards the importance of consistent execution of studying handbooks, interaction with HR and observing culture. traditions while knowing an abundant of creative outlet exists. 3. Learn by assessing existing Culinary operations and SOP’s. • Skilled at motivating and directing a team who embraces change. 4. Review current culinary identity and determine what areas can • Clearly understanding this is a leader role and tasks are not “the job” be improved. Discuss opportunities with the F&B Director. and being presence is key assuring personnel exceeds expectaions. 5. Recognize the needs of “a whole season” by observing and • The Tasks – menu planning, purchasing, scheduling, budgeting – are noting shared thoughts, opinions, and ideas. Maintain a daily all required so someone else can perform their duties. diary/log, recording business patterns and historical references, • The Job – Motivation, Delegation and Control – To Teach, Inspire and developed in part by asking a lot of questions to fully understand. Manage Results. Additional Information: • A clear understanding of the essential need to engage in developing, • Annual food sales at $3.4MM; total F&B sales $5.1MM supporting and enforcing Club policies and procedures. • The food cost is 41% with a sales mix of 67% à la carte, 33% • Inspired to be “on the job” engaged with Members to provide private events. exceptional experiences at every level of culinary operations during • During fiscal year 2020, F&B was subsidized by ($468,517) the entire season, while finding balance for other interests and • There are 50/55 culinary employees supported by a $1,730,405 professional involvement that do not conflict. labor budget. • The Club maintains four (4) kitchens with a capital plan in place including an annual $50,000 Emergency Fund. • The Executive Chef is supported by a Year-Round Sous Chef, Year-Round Chef s Cupboard Manager and Year- Round Steward/Purchaser. Seasonal Supervisors: Pastry Chef, Garde Manger, A la Carte Sous Chef, Banquet Sous Chef, Chef s Cupboard Sous Chef, Rounds Sous Chef and Snack Bar Manager. (Total of 8 Sous Chef’s) • There are four (4) Clubhouses supported by 425 members whose average age is 74. • The Club is open 8 months per/year and closes June-September. • The Executive Chef reports to the Food & Beverage Director and works with the F&B Manager, F&B Office, Purchasing Manager, Human Resource Director. CFO and maintenance. Golf House Bar www.meyersassociates.com Key Expectations and Goals: • The role of the Executive Chef is to set the standard for culinary employees to maintain high quality and consistent member services. Has knowledge of industry “best practices” • The successful candidate will be a motivator committed to professionalism and staff development through hands-on training, coaching and counseling. • A “Full Circle Communicator” who is willing to ask for clarification and assistance, able to articulate ideas and needs and ability to respond timely … to “close the circle”. • A creative, genuine culinarian who sincerely understands the need for everything to be the best possible, that serving ice cream, a BLT or scrambled eggs is equally as important as fine dining. Ocean Grill • The Chef will work closely with the F&B Director to report and Dining Venues: participate in an active and engaged advisory committee system. It Chef’s Cupboard and Wine Shop – Casual and informal foodservice is essential the Chef has the ability to develop relationships with the including coffees and grocery/wine market for members and their two committee chairs and work together with the F&B team. guests. • The Chef is responsible to build the payrolls and many of the other expenses for the annual Operating Budget. River Grill – Casual, seating for 50 guests, serving dinner five days per week. Main Club Dining Room – Formal, seating for 125 serving dinner only two days per week. Main Club Room – Casual, seating for 75 serving breakfast only seven days per week. Golf House – Seating for 150 serving lunch only seven days per week. Ocean Grill – Seating for 200 serving lunch & dinner five/six days per week. Snack Bar – Seating for 150 -800 serving lunch seven days per week. Private Rooms - 8 with seating capacity from 20 to 150 guests. Tent Structure usage and in closed facility usage, JIC has 10 – 15 annual events for 250 to 350. Golf House “CHEF’S CUPBOARD AND WINE SHOP” Open 7AM to 6PM daily, 7 days per week State-of-the-Art Kitchens The Club offers a very attractive compensation plan including a competitive base salary, based on experience and skill, plus a performance bonus based upon achieving pre-discussed goals. Industry dues and Convention, health & life insurance, 401(k) with matching contribution and other standard perks. Relocation allowance available.