Club Chef

Overview Position Summary Cross Creek Golf and Country Club is a welcoming, down-to-earth semi-private community in Fort Myers, Florida with an executive-style golf course (60 par) that includes a clubhouse restaurant. We are looking for a reliable, hands-on Club Chef to run our small kitchen and deliver straightforward, tasty, fresh food to members, golfers, and guests in the lounge and dining room. The chef will work closely with a compact staff to prepare daily lunch service, dinners, and event meals (up to 170 guests). This role suits a chef who enjoys a collaborative, community-driven atmosphere that values reliable, flavorful meals in a relaxed club setting. Key Responsibilities •

Hands-On Cooking & Menu Execution:

Prepare and cook all menu items for the lounge (casual appetizers, sandwiches, burgers, salads, happy hour specials) and dining room (lunch service, daily golfer specials, simple dinner offerings). Develop and rotate straightforward seasonal specials that appeal to a diverse crowd. •

Daily Kitchen Operations:

Manage all aspects of food production in a small kitchen - from prep and cooking during peak golf and meal times to plating and service. Ensure smooth, efficient operations with limited staff. • Team Leadership in a

Small Setting:

Lead, train, schedule, and work alongside a small kitchen team (line cooks/prep cooks/dishwashers). Foster a positive, collaborative "family-style" atmosphere where everyone pitches in. •

Quality, Safety & Consistency:

Maintain high standards for taste, presentation, and food safety. Perform regular tastings, uphold sanitation standards, and comply with Florida health department requirements. •

Cost Control & Efficiency:

Handle inventory, ordering, recipe standardization, and waste reduction to keep food costs in check. Work within a modest budget typical of a smaller club. •

Member & Guest Focus:

Deliver friendly, reliable service that matches our approachable, friendly culture. Occasionally interact with members in the dining areas and incorporate feedback to keep menus practical and satisfying. •

Events:

Create menus and execute food for internal and external events, buffets, or special club events (e.g., holiday gatherings, welcome back, etc.) while keeping preparations manageable for the small team. •

Additional Duties:

Maintain kitchen cleanliness and equipment. Coordinate with the front-of-house and management team for daily needs. Prepare staff meals as required. Qualifications & Requirements •

Experience:

3+ years in a hands-on chef or lead sous chef role, preferably in a small restaurant, golf clubhouse, casual dining, or similar environment. Experience managing a compact team and handling high-volume lunch/golfer traffic and events is a plus. •

Culinary Style:

Strong skills in classic American comfort food - grilled items, sandwiches, salads, appetizers, and daily specials. Ability to keep menus simple, flavorful, fresh, and cost-effective while adding occasional creative touches. •

Leadership & Work Ethic:

Proven ability to lead by example in a small-team setting. Reliable, energetic, and willing to roll up your sleeves and cook alongside the team during busy periods. •

Technical Skills:

Knowledge of food costing, budgeting, inventory management, staff training, and recipe development. ServSafe certification and familiarity with Florida health codes required. •

Personal Attributes:

Down-to-earth, approachable, and team-oriented. Passion for hospitality in a relaxed community club. Flexible availability for days, weekends, and evenings/holidays. Comfortable in a casual, no-nonsense atmosphere. •

Education:

Culinary education along with culinary training and equivalent real-world experience preferred. A "get-it-done" attitude is required. Benefits Medical Prescription Dental Vision