Job Description

COMPANY OVERVIEW:

Become a part of New Old Florida in Apalachicola - the coolest place to stay on the Panhandle.

Experience the timeless tradition of excellence and luxury as part of our team at Gibson Inn. Established in 1907 and proudly listed on the National Register of Historic Places, this prestigious establishment offers you the opportunity to carve out your own professional legacy.

The iconic Parlor Bar remains the definitive local watering hole, serving craft cocktails, local beers, and a knockout menu from the famed in-house restaurant, the Franklin Café. Reminiscent of days gone by, this fresh 45-room boutique hotel features one-of-a-kind guest rooms designed for every type of traveler, a lively Billiards room, wrap-around porches, Bentley chauffeur service, Gibson Golf Cart rental packages, complimentary bicycles, and more.

Each day, our dedicated staff goes above and beyond to deliver exceptional hospitality to our guests. Through friendliness, warmth, and an unwavering commitment to going the extra mile, we create an unforgettable experience for all. This dedication to excellence not only extends to our guests but also cultivates a dynamic and supportive work environment for our staff.

Preserving the grandeur and beauty of Old Florida but upgraded with all the modern conveniences of today, Gibson Inn is an enviable place to work in Apalachicola. It offers the chance to be a part of history while creating your own.

Apply today to become part of the legacy.

POSITION SUMMARY:

We seek a passionate, enthusiastic, and creative culinary professional with a profound interest in food and wine, a strong desire to build a culinary tradition, and a drive to set the highest standards in our charming, burgeoning tourist destination of Northwest Florida’s Gulf Coast.

Offering highly competitive compensation packages, the ideal candidate to become our Executive Chef will work alongside our F&B Director and our hyper-local and experienced team to assist with planning and managing our culinary program. You’ll also be very involved in creating menus and managing daily kitchen activities for a collection of restaurants, each with a varying vibe and distinct palate.

To succeed in this role, it will be crucial for you to be passionate about the culinary arts, accomplished with seafood, and proficient in all aspects of food preparation and presentation. You will manage high-level operations across multiple kitchens and oversee staff to ensure that the highest quality of cuisine and an authentic dining experience is delivered to our guests. As the Executive Chef, you will be “the chief” and responsible for menu development and execution, implementing vision, taste, and consistency across multiple venues in the area.

Your daily tasks will include assigning kitchen work, preparing meals for diners, interviewing/training staff, collaborating with senior management, and overseeing kitchen and restaurant inventory.

RESPONSIBILITIES:

• Curate, develop, refine, and implement distinct menus
• Plan and direct kitchen operations, including food preparation, cooking, and cleanup
• Manage staff and maintain control of back-of-house operations
• Ensure all staff adhere to food safety and hygiene regulations
• Create compelling, relevant restaurant menu concepts
• Collaborate with senior staff to align kitchen operations with the overarching goals of the Hospitality Group and portfolio of restaurants
• Direct monthly inventory while maintaining vendor relationships
• Recruit, hire, and train chefs, cooks, kitchen staff, and servers
• Maintain kitchen equipment and restaurant supplies

QUALIFICATIONS:

Required:

• 2+ years of relevant and significant experience as a chef, in addition to experience as a sous chef or line cook
• Strong interpersonal skills, a proven manager with natural leadership abilities
• Highly motivated self-starter, attention to detail, and proficient multi-tasker
• Creative, forward-thinking, and positive
• Passion for culinary arts, food trends, and seafood
• Willing to relocate to Northwest Florida’s Gulf Coast

Preferred:

• 7+ years of relevant and significant experience as a chef, in addition to experience as a sous chef or line cook

COMPENSATION & BENEFITS:

Annual Salary: $60,000 - $65,000 based on experience

Bonus: Based on performance with the potential to be $20,000+

Benefits:

• PTO
• Health insurance
• Life insurance
• Dental insurance
• Vision insurance
• Healthcare spending or reimbursement accounts, such as HSAs, FSAs, and HRAs
• Retirement benefits or accounts
• Long-term disability insurance
• Short-term disability insurance
• Workplace perks such as recreation activities, food and coffee, and flexible work schedules

Job Type: Full-Time

Job Location: On-Site, Apalachicola, Florida 

Schedule: Monday through Friday with the ability to work weekends, evenings, weekends, and holidays

Start your journey with Forgotten Coast Hospitality in Northwest Florida. We are local to the core—kindness and respect are the foundation of who we are. We believe hiring and nurturing the right people is the best way to serve our guests and community and deliver memorable experiences.

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