Grey Oaks


About the Position

This position oversees the casual dining operations of our pool café, which serves breakfast, lunch and dinner, as well as special events. Superior leadership skills are required, as this position manages 20 chefs in a high volume environment. It is also an incredible opportunity for an experienced chef to learn and develop from our Certified Master Chef.

This position reports to the Director of Culinary Operations.

About Grey Oaks Country Club

Considered one of the premier Country Clubs in Florida, Grey Oaks opened in 1993 and offers Members multiple dining venues, 54 holes of golf, racquet sports and more. The Chef de Cuisine will be responsible for pool café, a 22,000-square-foot complex with indoor and outdoor dining overlooking an expansive resort-style pool with a wading entrance, waterfall, and lap lanes.

In addition to our facilities and amenities, our staff continuously commits itself to unparalleled professional service for our members and their guests.

Located in Naples, Florida, Grey Oaks in 2021 earned the coveted designation as a Platinum Club of America for the second straight year. Learn more at our website

About You

You are or have been recently an executive chef, preferably in a high volume, tavern-style restaurant. Above all else, your management skills in the kitchen and of the people working for you are finely honed.

You're a team player and value that in the people who work for and with you.

Most importantly, your values align with the values and culture of our members and our Club. Those values are on display every day, and displayed with every decision you make, and every dish you serve.

Primary Responsibilities

  • Oversee all aspects of casual dining and event execution for the pool café, ensuring consistent high quality dining experience for our Members
  • Responsible for monitoring and ensuring that systems and standard operating procedures are met
  • Ensure quality, consistency, efficiency, productivity and professionalism are at highest level.
  • Ensure proper food safety procedures at all times
  • Conduct hands-on teaching and training in kitchen, working closely with chefs and cooks, as well as other staff as applicable who work back-of-the-house
  • Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes
  • Work with Director of Culinary Operations to develop methodologies to increase efficiency, productivity, quality and/or consistency
  • Promote Grey Oaks' culture; instill company culture and maintain/create a positive work environment
  • Hire, lead, develop and train direct reports
  • Meet budgets for food, labor, and operating expenses
  • Forecast seasonal staffing levels and retention of team members


  • Minimum 3 years' senior level or executive chef experience in high-volume, casual dining environment.
  • Exceptional leadership skills. This is more of a management position than a cooking position.
  • Graduate from AOS culinary school or related degree
  • Experience working at high end private clubs, resorts or hotels desired, but not required

Compensation & Benefits

Grey Oaks has an attractive compensation, benefits program, 401k plan with a generous matching contribution, a great work environment and the opportunity to work and learn from some of the best in the industry.

Grey Oaks is an Equal Opportunity Employer

Grey Oaks
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