{"id":3039180,"url":"https://alion.io/job/fisher-island-executive-chef","title":"EXECUTIVE CHEF","company":{"id":2625791,"name":"Fisher Island","domain":"fisherislandclub.com","url":"https://alion.io/company/fisherislandclub","size_band":"201-500","is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"ADP","truth_index":{"grade":"B","score":75,"open_postings":4,"ghost_share":0,"stale_share":1,"repost_share":0,"time_to_fill_p50_days":null,"computed_at":"2026-10-25T05:49:26Z"}},"role":"Hospitality","role_family":"Hospitality","seniority":"staff","employment_type":"full_time","work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["United States"],"countries":["US"],"hiring_countries":[],"hiring_countries_total":0,"salary":null,"salary_estimate":{"min_usd":29000,"max_usd":40000,"period":"year","method":"role_seniority_country_remote_cell","sample_n":35},"experience_years_min":10,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[{"name":"Microsoft Office","optional":false}],"status":"live","first_seen_at":"2026-05-18T22:13:00Z","employer_posted_date":"2026-05-18","last_verified_at":"2026-10-25T18:59:52Z","board_verified":true,"closed_at":null,"days_open":159,"trust":{"level":"stale","repost_count":0,"flags":["stale"],"days_open":159},"description":"Executive Chef\nDate Revised:5/18/26Department:Culinary\nFLSA Status:ExemptReports to:Vice President of Operations\nSummary:\nThe Executive Chef is responsible for all culinary activities of the club, including all restaurants, catering, and the Island Market. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing, and manage culinary budget. Research and develop product utilization, service standards, concept improvements, revenue enhancements, and cost controls for a property-wide implementation. Work in close cooperation with outlet-specific restaurant management to ensure optimal efficiencies with respect to member satisfaction and efficiency of the operation.\nTo consistently exceed member expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed.\nIn accordance with Fisher Island Club’s philosophy, all team members work together sharing in a common goal of a successful and innovative club. Team members are to demonstrate integrity, fairness, and honesty. These are the core values that we will live by in our daily interaction with all of our external and internal members, guests, and customers. The ideal candidate for this position is creative, enthusiastic, and passionate about food.\nNature and Scope:\nThe incumbent reports directly to the Vice President of Operations. The major trust of the position is to create and maintain a professional culinary operation of the highest standards efficiently.\nDuties and Responsibilities:\nLead a passionate, constantly evolving kitchen through knowledge, technique, and experience\nResponsible for all food production, including that used for restaurants, banquet functions, and other outlets. Develop menus, food purchase specifications, controls, recipes, and pricing.\nDevelop and monitor food and labor budget for each outlet, including banquets\nMake periodic and regular inspections of restaurants to observe quality of food preparation and service; food appearance; cleanliness and sanitation of production and service areas, equipment, and employee appearance.\nCoordinate all training activities for kitchen, bakery, pastry, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.\nDevelop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development.\nAssist operation managers as requested in areas such as plate presentation, special function menu planning, and the design of new service areas.\nPrepare operational reports and analyses setting forth progress and adverse trends, and make appropriate recommendations.\nEstablish controls to minimize food/supply waste and theft.\nOversee the requisition of products and other necessary culinary/food supplies\nSafeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles\nPrepare necessary data for applicable parts of the budget; project annual food, labor, and other costs, and monitor actual financial results; take corrective action as necessary to help assure that financial goals are met\nConsult with the Director of Outlets and Vice President of Operations about food production aspects of special events being planned\nCooks or directly supervises the cooking of items that require skillful preparation\nEnsure proper staffing for maximum productivity and high standards of quality; control food and payroll costs to achieve maximum profitability\nInteract with food and beverage leadership to ensure that food production consistently exceeds the expectations of members and guests\nIn conjunction with the Food and Beverage leadership team, assist in maintaining a high level of service principles in accordance with established standards\nEvaluate products to ensure that quality, price, and related goods are consistently met\nDevelop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology\nEstablish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment\nProvides training and professional development opportunities for all kitchen staff\nEnsure that the kitchen staff executes service lineups and attends required meetings\nMaintain a 90% presence in the kitchen areas during service, touching tables, follow up on special requests, welcome members, and inquire about experience\nLiaise with the government regulating agency, i.e., Health Inspector, as necessary\nWilling and timely execution of other duties as delegated by leadership\nExercise discretion and independent judgment in the completion of job duties related to matters of significance\nMinimum Qualifications:\nB.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts or culinary certificate and required experience.\nMinimum of 10 years of progressive culinary/kitchen management experience\nPossess strong culinary creativity\nDemonstrated ability to effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds\nMust possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume property, effective communicator, effective in providing exceptional member satisfaction, and positive employee relations\nMust be proficient in Microsoft Office, BirchStreet/Agilisys, and ADP systems\nMust have excellent organizational, interpersonal, and administrative skills\nLicenses and Special Permits\nResponsible Vendor Certification\nFood Handler Certification\nKnowledge, skills, and abilities:\nStrong interpersonal, managerial, and leadership skills required\nStrong organizational and time management skills required\nAbility to manage change effectively\nAbility to conceptualize the mission\nClear, concise written and verbal communication skills\nExperience making presentations in front of groups\nTrack record promoting an atmosphere of teamwork\nInstill a member service “can-do” attitude in all employees\nExperience in training and developing employees with limited experience\nCoach employees on how to resolve and de-escalate conflicts in a calm and organized manner\nStrong customer service and reasoning skills\nStrong and creative problem-solving skills with exceptional detail in follow-up\nStrong budgetary, projections, and cost control skills\nFollow/enforce company policies and procedures\nAbility to quickly evaluate alternatives and decide on a plan of action\nTeach suggestive selling techniques\nComputer proficiency in Word, Excel, and PowerPoint\nJuggle and balance the needs of the organization\nAttributes\nProactive, Team Player, Problem Solver\nPassionate about hospitality and customer service-driven\nMust have a professional appearance and good hygiene\nRespect for all co-workers and members\nPride in work by creating positive energy, excitement, and fun\nDemonstrate positive behaviors: smiling, being polite, and courteous\nAbility to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach\nWorking Conditions:\nWork is not performed in an office environment\nAbility to work a flexible schedule, evenings, weekends, and holidays\nAbility to work under pressure and handle stress\nAn extended period of walking and or standing is required\nPhysical Demands\nThe employee is required to stand for long periods as well as walk, bend, and stoop. The position requires working taste buds, the ability to smell, feel with fingers, and visually inspect, including close and distance vision. The position requires the ability to use arms, hands, and fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc.\nThis description is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances (changes in personnel, operations, emergencies, or technological developments) change.","description_format":"text","description_chars":8687,"description_truncated":false,"requirements":{"experience_years_min":10,"management_years_min":null,"team_size_min":null,"manages_managers":false,"education":null,"security_clearance":false,"languages":[]},"benefits":["Flexible schedule","Professional development"],"hiring_locations":[],"hiring_excludes":[],"relocation_offered":false,"industries":["Fitness"],"lifecycle":[{"event":"open","at":"2026-10-21T22:15:35Z"}],"visa":[],"liveness":{"score":14,"band":"cold","label":"Long shot","p_open":1,"p_active":0.505,"p_room":0.28,"age_days":159,"expected_fill_days":46,"reasons":["conf:0","urgency","win:tail","crowd:"],"computed_at":"2026-10-25T05:49:26Z"},"pay":null,"html_url":"https://alion.io/job/fisher-island-executive-chef","json_url":"https://alion.io/job/fisher-island-executive-chef.json","meta":{"generated_at":"2026-10-25T20:20:09Z","cache_seconds":300,"methodology":"https://alion.io/methodology","terms":"https://alion.io/terms","contact":"https://alion.io/contact","api":"https://alion.io/developers","about":"Alion is a live layer of people, companies and AI agents: who they are, whether they are real and active right now, what they do and how to work with them, readable by people and by agents and paid per call.","catalog":"https://alion.io/catalog.json","usage":{"tier":"crawler_verified","counted_by":"address","units_charged":1,"used_today":28825,"day_limit":null,"remaining_today":null,"minute_limit":300,"resets_at":"2026-10-26T00:00:00Z"}},"offers":[{"id":"company.slices","title":"One company in depth, by slice","status":"live","price":{"credits":0.02,"usd":0.002,"plus_per_slice":{"credits":0.05,"usd":0.005}},"unit":"per company, plus each slice with data","note":"the employer in depth","call":{"mcp_tool":"get_company","arguments":{"id":2625791},"rest":"https://alion.io/mcp/rest/get_company?id=2625791"},"human":"https://alion.io/catalog?offer=company.slices&for=job%2Ffisher-island-executive-chef"},{"id":"market.stats","title":"A market slice: pay, demand and time to fill","status":"live","price":{"credits":1,"usd":0.1},"unit":"per slice","note":"pay, demand and time to fill for this role and place","call":{"mcp_tool":"market_stats"},"human":"https://alion.io/catalog?offer=market.stats&for=job%2Ffisher-island-executive-chef"},{"id":"job.search","title":"Open jobs by role, technology, place, pay and visa","status":"live","price":{"credits":0.02,"usd":0.002},"unit":"per posting in a list","note":"similar open postings","call":{"mcp_tool":"search_jobs"},"human":"https://alion.io/catalog?offer=job.search&for=job%2Ffisher-island-executive-chef"},{"id":"company.verify","title":"Is this company real and active right now","status":"pilot","price":null,"unit":"per company","request":{"url":"https://alion.io/catalog/request","method":"POST","body":"{\"offer\": \"company.verify\", \"for\": \"job/fisher-island-executive-chef\", \"note\": \"what you need it for\"}"},"human":"https://alion.io/catalog?offer=company.verify&for=job%2Ffisher-island-executive-chef"}]}