Job Opportunities

Marco Island Yacht Club

1400 N. Collier Blvd., Marco Island, FL 34145 

Marco Island Yacht Club is inviting a talented, ambitious culinary professional to join our exciting new chapter. Following a multimillion-dollar clubhouse transformation — including completely overhauled, state-of-the-art kitchens and two beautifully reimagined dining venues — this is a rare opportunity to grow into a senior culinary leader at a premier, member-owned private club that values innovation, quality, and genuine teamwork.

Reporting to Executive Chef Loren Cogswell, the Executive Sous Chef will take a proactive leadership role across both of the Club’s distinct dining venues: the Dockside Lounge and Burgee Bar — a lively indoor/outdoor waterfront space serving daily a la carte dining and select special events — and the Harbor Room and Commodore’s Lounge, an elegant upstairs venue hosting plated dinners, tasting menus, private dinners, buffets, and cocktail parties. Together, these venues welcome up to 200 guests for the Club’s most memorable occasions. The Executive Sous Chef will effectively manage all culinary services in the Executive Chef’s absence and will interface with suppliers and front-of-house management to support member dining and special events.

At MIYC, our culinary team is small, tight-knit, and team-oriented. Every member of the team — including management — is expected to roll up their sleeves and pitch in wherever needed. In return, this role offers a direct, meaningful impact on culinary operations and member satisfaction, as well as a clear path forward: we are looking for a candidate with the drive and ambition to grow into an Executive Chef role within two to three years.

Duties and Responsibilities:

• Lead and manage a kitchen brigade of 15+ cooks and dishwashers across two distinct dining venues, ensuring smooth, consistent, and high-quality operations.
• Oversee food preparation and plating standards for both daily a la carte service in the Dockside Lounge and Burgee Bar and banquet/special event production in the Harbor Room and Commodore’s Lounge.
• Manage all culinary services of the Club in the Executive Chef’s absence, including administrative functions such as inventory, ordering, and staffing support.
• Monitor and maintain food cost targets, assisting the Executive Chef with cost controls, waste reduction, and purchasing efficiency.
• Drive effective preparation and execution of banquets and special events — including plated dinners, tasting menus, buffets, and cocktail parties — in coordination with front-of-house management.
• Develop and recommend innovative menus and daily specials consistent with seasonally inspired, elevated Club dining standards.
• Train and mentor kitchen staff in cooking techniques, standards, and methods, including sauce-making, meat and fish fabrication, soup and stock production, and preparation for daily service.
• Lead by example in every aspect of kitchen operations — no task is beneath any team member, including management.
• Provide a safe, clean kitchen environment and enforce all food safety and sanitation standards.
• Motivate and sustain a positive, collaborative team culture within a small, close-knit culinary brigade.

Requirements and Competencies:

• Proactive leadership style — the ability to get work done and keep a team moving without being asked.
• Ability to work multiple stations and produce hot and cold dishes, desserts, and banquet items efficiently and with minimal waste.
• Advanced kitchen cooking skills and solid technical competencies across a broad range of culinary techniques.
• Strong food cost awareness and the discipline to maintain targets through careful ordering, portioning, and waste management.
• Effective problem-solving skills — able to make confident, real-time adjustments to recipes, methods, and staffing during service.
• Team-first mentality: willing and ready to contribute wherever needed, including support roles typically outside a management scope.
• Calm, professional communication and demeanor — especially during high-volume service periods.
• Creativity and initiative in recommending new menu items, seasonal specials, and banquet concepts.
• Genuine passion for cooking, hospitality, and being of service to others.
• Ambition and commitment to professional growth, with a clear goal of advancing to an Executive Chef role.

Qualifications:

• Minimum two years of culinary management experience at the Sous Chef level or above.
• Culinary school degree or formal culinary education recommended but not required.
• Experience in fine dining, private club, or upscale hotel/resort food and beverage strongly preferred.
• Demonstrated ability to manage, motivate, and develop a culinary team.
• Solid working knowledge of food cost management, inventory, purchasing, scheduling, and food safety.
• Strong communication skills and a passion for culinary excellence and member satisfaction.
• Ability to stand for prolonged periods and lift at least 25 lbs.
• Must pass a drug test and background check (E-Verify required).

Compensation, Benefits, and Hours:

• Competitive salary commensurate with experience, education, skills, and training. Salary Range $70,000–$90,000, plus holiday and performance bonus.
• Benefits include medical, dental, vision, a 401(k)-retirement plan with company contribution, paid time off, life insurance, and elective supplemental insurance options, employee meals, uniform provision, and continuing education support.
• This full-time, in-person position requires availability for morning, evening, weekend, and holiday shifts. The Club observes Christmas Day and New Year’s Day as paid closures; the position does include Christmas Eve, New Year’s Eve, Thanksgiving, Easter, and other select holidays.
• Seasonal schedule: 40+ hours per week during the busy winter season, with a more relaxed schedule in the off-season. The Club’s peak season runs from November to April.
• Candidates should reside in, or be willing to relocate to, the Marco Island area.

Club Overview

Situated on the water at the base of the Jolley Bridge — the gateway to Marco Island — Marco Island Yacht Club is a private, member-owned club offering some of the most spectacular panoramic waterfront views in Southwest Florida, just minutes from Naples. The Club’s roots reach back to the 1960s, and since 2001, it has been proudly member-owned, founded by 200 Charter Members and more than 300 General Members who share a commitment to a premier private boating, dining, and social lifestyle.

• In 2025, the Club completed a major transformation of its clubhouse, featuring fresh, modern decor reflecting timeless yachting elegance, completely overhauled state-of-the-art kitchens, two reimagined dining venues, and expanded overall capacity. The Club’s 27-slip Riverside Marina, opened in 2021, anchors an active boating program. The dining program spans seasonally inspired daily menus, the Signature Sunday Brunch, and a full calendar of weddings, banquets, and private events for up to 200 guests. For a culinary professional ready to make a lasting impact, MIYC offers a genuinely special place to do it.

Candidates:  Please click here to apply

Overlee Community Association
6030 Langston Blvd
Arlington, VA 22205

About the Club

Overlee Community Association is one of the premier community pool and recreation facilities in Northern Virginia. Located in Arlington, Overlee offers four swimming pools, including a 25-meter lap pool with diving well, a baby pool with shaded areas, a social pool with beach entry, and a heated 25-meter lap pool with extended-season swimming. Beyond aquatic facilities, members enjoy beach volleyball, table tennis, foosball, and cornhole, along with clubhouse rentals, a conference room, and year-round programming. Overlee is home to nationally recognized competitive swim and dive teams, as well as a synchronized swimming program. The Club is guided by a 15-member volunteer Board of Directors and an active committee structure that supports operations, facilities, membership, social events, and strategic improvements.

Key Responsibilities

The General Manager is responsible for overseeing the daily operations, safety, and maintenance of the Overlee facilities, ensuring a positive and welcoming experience for members. Key responsibilities include:

• Supervising and scheduling seasonal staff, including      assistant managers, lifeguards, desk attendants, snack bar attendants, and lesson instructors.
• Managing pool operations, including safety compliance, chemical balance, cleanliness, and equipment upkeep.
• Coordinating year-round maintenance of the clubhouse,      bathhouse, pump rooms, and resident apartment.
• Supporting and working collaboratively with the volunteer Board and Committees, attending monthly Board meetings, and providing operational reports.
• Administering rentals of the clubhouse and conference room.
• Ensuring financial accountability for daily cash      transactions at the front desk and snack bar.
• Promoting a culture of safety, hospitality, and community engagement among staff and members.

Qualifications

• Prior experience in pool management or recreation facility operations required.
• Property management experience a plus.
• Current certifications in Red Cross Lifeguarding and Pool Operator’s License.
• Strong leadership, organizational, and interpersonal skills with the ability to manage seasonal teams.
• Ability to work collaboratively with a volunteer Board and communicate effectively with members.

Education and Background

Educational requirements are flexible, though experience in aquatics, recreation management, or facilities operations is highly valued. The role requires a proven track record in pool operations and staff supervision.

Compensation and Benefits

• Salary range: $50,000 – $60,000, based on experience.
• On-site housing included (apartment attached to clubhouse; family eligibility for Arlington County Public Schools and use of Overlee facilities). The Manager will be required to reside on property.
• Annual discretionary bonus, typically around $5,000, based on successful season performance.
• Flexible PTO during the offseason; in-season hours are full-time and require availability during pool operations.
• Staff apparel provided; use of club facilities included.

Candidates:  Please click here to apply