Executive Chef

Be a part of the most exclusive club in Palm Beach…

The Mar-a-Lago Club exemplifies elegance and excellence. From the moment our members and guests arrive, our mission is to provide the finest experience anywhere in luxury, dining, entertainment and recreation. This is achieved through the Club’s majestic location, world-class amenities, and the superior service provided by our dedicated team.

If you wish to join an elite team and contribute to our culture of excellence, The Mar-a-Lago Club invites you to apply. 

Successful candidates will demonstrate exceptional communication skills, strong leadership abilities, and the capacity to effectively manage, motivate, and collaborate with members, guests, and associates at all levels.

Applications are now being accepted for the following position:

Executive Chef

Summary: The Executive Chef provides strategic and operational leadership for all Club culinary operations, including a la carte dining, banquets, special events, Beach Club, and employee dining. The position oversees menu development, culinary standards, staffing, purchasing, budgeting, cost control, food safety, and operational efficiency while delivering exceptional food quality and member experiences. 

As a key member of the Food & Beverage leadership team, the Executive Chef collaborates with Club leadership and other departments to develop innovative culinary programs that reflect the Club’s vision and exceed member and guest expectations.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Provides overall leadership and direction for all culinary operations of the Club, including a la carte dining, banquets, special events, Beach Club, pastry, stewarding, and employee dining.
• Develops, plans, and designs creative, seasonally appropriate menus that align with the Club's vision, concept, market, and member preferences.
• Collaborates with the management team to introduce new dishes and culinary offerings while balancing member expectations, operational capabilities, and cost control.
• Establishes standardized recipes, preparation methods, portion specifications, and presentation standards to ensure consistency and effective cost control.
• Oversees food and kitchen supply purchasing, forecasting, receiving, inventory management, product quality, and vendor relationships to ensure appropriate availability, quality, and cost efficiency.
• Reviews menus and recipes, analyzes food, labor, and overhead costs, and establishes appropriate pricing for menu items.
• Directs culinary execution for banquets, private events, member functions, weddings, and other special events, ensuring menus and service meet Club standards.
• Recruits, interviews, hires, trains, schedules, supervises, evaluates, coaches, and develops culinary and stewarding employees in accordance with Club policies and applicable laws.
• Mentors and develops culinary management, including Sous Chefs, Chef de Cuisine(s), Pastry leadership, Banquet culinary leadership, and other culinary supervisors.
• Determines staffing levels, production schedules, and work assignments to promote efficient operations and effective labor utilization.
• Develops, implements, and monitors the culinary department budget, ensuring financial objectives are established, tracked, and achieved. 
• Establishes and monitors comprehensive food, labor, and operating cost controls, including recipe costing, menu profitability, portion control, waste reduction, productivity, and expense management; takes corrective action as necessary to achieve financial goals.
• Ensures compliance with all applicable food safety, sanitation, health, and safety regulations and Club policies, including maintaining required ServSafe food handling certifications and appropriate food safety training for culinary staff. 
• Maintains and enforces high standards for cleanliness, organization, food handling, storage, equipment operation, and sanitation throughout all culinary work areas.
• Implements culinary policies, procedures, training programs, and quality-control systems that promote consistency, efficiency, accountability, and continuous improvement.
• Engages with members and guests, solicits feedback, and addresses concerns regarding food quality, preparation, presentation, and the overall dining experience.
• Collaborates with the General Manager, Food & Beverage leadership, Catering & Events team, and other Club departments on menu planning, member programming, special events, and operational initiatives.
• Attends food and beverage staff and management meetings.
• Maintains accurate departmental records and administrative processes, including timekeeping, payroll, inventory, purchasing, food costs, staffing, and other required documentation.
• Assesses culinary equipment, technology, products, and operational practices and recommends improvements, capital investments, and renovations to enhance efficiency and culinary capabilities.
• Cultivates a culture of professionalism, teamwork, hospitality, accountability, and continuous development throughout the culinary department and adheres to all Club policies and procedures.
• Adheres to all Club policies and procedures and promotes compliance throughout the culinary department.

Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Supervisory Responsibilities: Manages up to seven subordinate supervisors who assist in supervising up to 60 employees throughout the kitchens (including stewarding and dishwashing) of the Main House, Banquets, Pastry, and Beach Club departments. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience: Bachelor’s degree (B.A.) or culinary degree or equivalent; or eight to ten years related experience and/or training; or equivalent combination of education and experience.

ServSafe Food Protection Manager Certification or equivalent food safety certification required.

Language Skills: Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

Mathematical Skills: Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

Reasoning Ability: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Computer Skills: To perform this job successfully, an individual should have knowledge of Point of Service systems; Spreadsheet software and Word Processing software.

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the employee is regularly required to talk or hear. The employee is frequently required to stand; walk and taste or smell; use hands to fingers, handle or feel and reach with hand and arms. The employee is occasionally required to sit; kneel, or crouch. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision and depth perception.

Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the employee is frequently exposed to extreme heat. The employee is occasionally exposed to cold, wet and/or humid conditions; and moving mechanical parts. The noise level in the work environment is usually loud.

• Paid Time Off (vacation & sick/personal time)
• Paid Holidays
• Health, Dental, and Vision Insurance
• Company Paid Life Insurance
• Company Paid Short & Long Term Disability
• Voluntary Life Insurance
• Accident Coverage
• Critical Illness Coverage
• Hospital Indemnity Coverage
• Legal Plan Insurance
• Identity Theft Protection
• Pet Insurance
• Employee Assistance Program
• 401(k) Retirement Savings Plan
• Employee Discounts at participating Trump Hotels

The Mar-a-Lago Club participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.

EOE/DFWP