Chef Magnolia Point Golf and Country Club 3670 Clubhouse Drive, Green Cove Springs, FL 32043

Job Description

Job Title: Head Chef

Location: Magnolia Point Golf & Country Club – Green Cove Springs, FL

Reports To: Event Director / General Manager

Employment Type: Full-Time

Job Summary:

Magnolia Point Golf & Country Club is seeking an experienced and innovative Head Chef to lead our culinary operations. This role requires a hands-on leader with a passion for fresh, flavorful food, a flair for seasonal and event-driven menus, and the ability to manage a dynamic kitchen team. The Head Chef will play a key role in shaping the dining experience at The Pub, our event catering services, and seasonal member functions.

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Key Responsibilities:

• Culinary Leadership: Direct all kitchen operations including daily service, banquets, private events, and holiday functions.

• Menu Creation: Design creative, seasonal menus for The Pub, Sunday Brunch, and special events, keeping member preferences and food trends in mind.

• Team Management: Recruit, train, and mentor kitchen staff while maintaining a positive and professional work environment.

• Quality & Consistency: Ensure every dish meets club standards for taste, presentation, and timeliness.

• Inventory & Cost Control: Maintain proper inventory levels, track food costs, and manage vendor relationships to control expenses without compromising quality.

• Health & Safety: Enforce health department regulations, maintain cleanliness, and ensure proper food handling and sanitation procedures are followed.

• Collaboration: Work closely with the front-of-house team to ensure a smooth and seamless guest experience.

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Qualifications:

• Proven experience as a Head Chef or Executive Chef, preferably in a private club, upscale restaurant, or resort setting

• Strong leadership and team-building skills

• Passion for high-quality food and creative menu development

• Excellent knowledge of food safety and sanitation practices

• Ability to thrive in a fast-paced environment and adapt to shifting priorities

• ServSafe Certification preferred

• Flexibility to work evenings, weekends, and holidays as needed

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What We Offer:

• Competitive salary based on experience

• Paid time off

• Opportunities for menu input and creative freedom

• Supportive team environment in a beautiful club setting

• Complimentary employee meals during shifts

• Golf and club amenity access

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If you’re ready to bring your culinary expertise to a vibrant and welcoming community, we’d love to hear from you.

Responsibilities

• Additional Job Responsibilities:
• • Event Menu Planning: Collaborate with the Events Coordinator to plan and execute custom menus for weddings, banquets, golf tournaments, and club functions.
• • Vendor Management: Build and maintain relationships with local vendors and suppliers to ensure quality and cost-effectiveness.
• • Scheduling & Labor Management: Create and manage kitchen staff schedules, ensuring appropriate coverage while staying within labor budget.
• • Training & Development: Provide ongoing training for staff to improve skills, ensure consistency, and support career growth.
• • Waste Reduction: Implement practices to minimize food waste and improve sustainability.
• • Member & Guest Feedback: Actively seek and respond to feedback to enhance the dining experience and ensure satisfaction.
• • Recipe Standardization: Document and maintain recipe standards for consistency across all meals and services.
• • Equipment Oversight: Monitor and maintain kitchen equipment; report maintenance needs and coordinate repairs.
• • Compliance Reporting: Maintain all kitchen logs, temperature checks, and safety records in accordance with state and local regulations.
• • Seasonal & Thematic Offerings: Plan and execute themed dinners, holiday meals, and seasonal culinary features to keep offerings fresh and exciting.