Seasonal Chef I Naples, Florida, USA

Roles and Responsibilities

General Responsibilities: • Maintain strict confidentiality regarding employers, family members, guests and assets • Respect employer, family and guest privacy at all times • Provide exemplary customer service and exercise good judgment while demonstrating a professional and courteous manner • Be ready to dive into and take on whatever is needed as situations arise • Triage issues and deliver on service requests in real time Culinary Responsibilities: • Design, develop, and refine menus by applying advanced culinary theory, technique, and originality; exercise professional judgment to integrate seasonal ingredients, nutritional considerations, and aesthetic presentation into cohesive dining concepts, in collaboration with and to complement sister properties and teams • Plan and execute daily meals and snacks with a focus on seasonality, health, and creativity • Orchestrate, plan, and manage meal service for small- and large-scale events (5-60 guests) with precision, grace and professionalism, applying professional judgment to determine menu composition, service timing, presentation format, and resource allocation without routine oversight • Provide exceptional service across all dining formats, including table-side and bar service • Develop wine pairing to complement meals and oversee and maintain cellar management, ensuring thoughtful selections and organized inventory • Support off-site culinary needs including aircraft, yacht, and travel meals, adapting advanced culinary techniques to unique operational constraints and environments • Develop and implement systems for maintaining optimal kitchen organization, cleanliness, and functionality, exercising discretion to establish protocols that ensure food safety and operational efficiency • Source and procure all food items, perishable and non-perishable, evaluating quality, seasonality, vendor relationships, and cost considerations to make autonomous purchasing decisions • Track inventory levels and replenish items as needed, analyzing and tracking consumption patterns • Prepare, store, and leave directions for meals when off duty • Develop and maintain a household recipe book and menu history • Coordinate with Executive Chef at off-site sister property and external vendors to ensure culinary needs are met for events or large gatherings, applying professional judgment to assess vendor capabilities, negotiate arrangements, and direct resources • Develop and manage culinary budgets, applying analytical judgment to track expenditures, forecast costs, and prepare financial reporting for Executive Chef at off-site sister property

Accommodation

Separate accommodation

Entry Requirements

• Bachelor’s degree (four-year program) in Culinary Arts, Culinary Science, a closely related specialized field from an accredited college or university, or equivalent level of education from a recognized culinary institute in the industry • 5+ years of experience as a Chef, preferably working for a private individual/family and/or experience in fine-dining establishments • Exceptional technical culinary foundation and diverse culinary repertoire • Exhibit exceptional service skills across all dining settings, including table-side presentation, bar service, and guest interaction, ensuring a seamless and elevated experience

Eligibility

Applicants must have the legal right to work in the USA to apply for this position