Executive Chef at The Watersound Beach Club

Job Summary

Watersound Club is a private club in Northwest Florida offering a distinctive collection of amenities and experiences, including boutique hotels, championship golf, fine dining, private beaches, and more. The Watersound Beach Club serves as one of the club’s premier amenities, offering members and guests an elevated beachfront experience with exceptional dining, hospitality, and recreational offerings.

We are seeking an experienced and innovative Executive Chef to lead the culinary operations at Watersound Beach Club, delivering exceptional dining experiences while upholding the high standards of quality, service, and hospitality that define Watersound Club.

The Executive Chef is responsible for directing all food preparation, production, and quality control for the restaurant and banquet operations. This position holds full financial accountability for culinary operations, including revenue performance and management of all expense lines in accordance with approved budgets. St. Joe properties have a long-standing reputation for giving exceptional dining experiences to our guests and remains committed to the highest standards of culinary excellence and service. The Executive Chef provides strategic leadership to the culinary team, ensuring consistency, innovation, and operational efficiency across all outlets. The culinary program plays a vital role in enhancing the overall guest experience and supporting the brand’s commitment to quality and hospitality.

Primary Responsibilities & Essential Functions

• Provide executive leadership to the culinary team, driving innovation in menu development, presentation, and overall food quality
• Oversee daily kitchen and banquet operations, ensuring efficiency, consistency, and the highest standards of food safety and service
• Develop and evolve seasonal menus using high-quality, locally sourced ingredients, informed by guest preferences and market trends
• Enhance the culinary product through continuous evaluation, recommending changes that respond to both current and anticipated guest needs
• Lead, mentor, and develop a high-performing culinary team, promoting professionalism, ethical leadership, and compliance with employment regulations
• Maintain full financial accountability for culinary operations, including labor planning, payroll oversight, cost controls, and profit-and-loss performance
• Establish and maintain strong vendor partnerships, managing sourcing, pricing, contract negotiations, and product quality
• Plan and execute private events and special functions, customizing menus to meet guest and member expectations
• Implement new methods, technologies, and processes to improve efficiency, cost effectiveness, and operational performance
• All other duties as assigned