Head Chef at Burnt Pine Country Club

A premier destination in Northwest Florida, Sandestin® Golf and Beach Resort spans 2,400 breathtaking acres between the emerald waters of the Gulf of Mexico and the scenic Choctawhatchee Bay. Home to world-class golf, luxury accommodations, private beaches, and exceptional dining, Sandestin creates unforgettable experiences for both guests and team members alike.

At the heart of the resort’s private club lifestyle is Burnt Pine Country Club, an exclusive members-only club known for elevated dining, championship golf, and exceptional service. Serving a distinguished membership base, Burnt Pine offers a refined and welcoming atmosphere where culinary excellence is a key part of the member experience.

If you are passionate about hospitality, leadership, and creating memorable dining experiences, we invite you to bring your talent to our team.

Position Overview

As the Head Chef at Burnt Pine Country Club, you will lead the culinary operations of one of Sandestin’s most prestigious private clubs. This role is responsible for delivering exceptional cuisine, maintaining the highest standards of food quality and presentation, and creating outstanding dining experiences for members and guests.

You will oversee all kitchen operations, lead and develop a talented culinary team, manage food costs and inventory, and collaborate with club leadership to ensure seamless service and elevated member satisfaction.

Key Responsibilities

Menu Planning & Culinary Innovation

• Design and develop creative, seasonally inspired menus that reflect member preferences, dietary accommodations, and current culinary trends
• Incorporate fresh, local ingredients and elevated club dining experiences into menu offerings
• Continuously introduce new dishes, chef features, and specialty events to keep dining exciting and engaging for members

Food Preparation & Kitchen Operations

• Oversee all food preparation, cooking, plating, and presentation to ensure consistency and excellence
• Maintain exceptional standards for taste, quality, and visual presentation
• Monitor portion control, food waste, labor efficiency, and kitchen productivity
• Ensure full compliance with all food safety, sanitation, and health department regulations

Leadership & Team Development

• Recruit, train, mentor, and supervise chefs, cooks, and kitchen team members
• Foster a positive, high-performing work environment focused on teamwork and accountability
• Provide coaching, leadership, and professional development opportunities
• Lead by example with professionalism, urgency, and a commitment to excellence

Inventory & Cost Control

• Manage purchasing, receiving, storage, and inventory levels to maintain operational efficiency
• Control food costs through proper ordering, waste reduction, portion management, and theft prevention
• Build strong vendor relationships to ensure high-quality ingredients while maintaining budget goals

Member & Guest Experience

• Deliver exceptional culinary experiences that exceed member expectations
• Respond promptly and professionally to member feedback, dietary requests, and special dining needs
• Partner closely with front-of-house leadership to ensure seamless service and exceptional hospitality

Club Events & Cross-Department Collaboration

• Support private events, member tournaments, holiday brunches, wine dinners, golf events, and club social functions
• Collaborate with club leadership and resort culinary teams to maintain consistency and excellence
• Assist in planning and execution of signature club events and seasonal programming

Qualifications

• Proven experience as a Chef, Sous Chef, or in a similar culinary leadership role
• Experience in private clubs, country clubs, upscale dining, resorts, or luxury hospitality strongly preferred
• Culinary degree or equivalent professional certification strongly preferred
• Strong knowledge of diverse cuisines, modern cooking techniques, and culinary trends
• Demonstrated leadership skills with the ability to inspire and develop teams
• Excellent organizational, communication, and interpersonal skills
• Strong financial awareness with experience managing food costs and kitchen budgets
• Ability to thrive in a fast-paced, high-volume environment
• Knowledge of food safety, sanitation, and health compliance standards
• Flexibility to work mornings, evenings, weekends, holidays, and special events as needed

Basic Required Skills

• Must be able to speak, read, write, and understand the primary language(s) used in the workplace
• Strong verbal and written communication skills required
• Ability to effectively communicate with team members, leadership, members, and guests
• Strong problem-solving skills and the ability to remain calm under pressure

Physical Requirements

• Most work is performed indoors in a kitchen environment with exposure to heat, steam, sharp tools, and moderate noise levels
• Outdoor work may be required for golf tournaments, club events, member functions, and special events in varying weather conditions
• Must be able to stand and walk for extended periods throughout the shift
• Frequent bending, stooping, squatting, reaching, kneeling, and stretching required
• Must be able to lift, carry, push, and pull up to 50 lbs. as needed
• Requires manual dexterity for operating kitchen equipment, knives, and culinary tools safely
• Ability to work quickly and efficiently while maintaining strong attention to detail
• Requires repetitive motions including grasping, lifting, walking, standing, writing, and climbing
• Visual acuity and hearing are continuously required for safe kitchen operations and communication with staff and members

EOE M/D/F/V