Garden Chef

Come Home to the Garden Bluejack National is seeking a passionate and experienced Garden-to-Table Chef to lead one of the newest and most distinctive experiences within our lifestyle portfolio: a culinary garden designed to connect our members, families, and team to the land, food, wellness, and one another. This is more than a traditional culinary role.

The Garden Chef will bring together horticulture, culinary experiences, education, and hospitality to create experiences that are memorable, meaningful, and distinctly Bluejack. Working closely with the Executive Chef and Horticulture team, this individual will provide culinary direction and input into Garden planning while helping translate what is grown into exceptional food, programming, education, and Member experiences.

The ideal candidate understands the connection between growing good food and creating meaningful experiences. They are equally comfortable working in the soil, collaborating with chefs and operations leaders, engaging with Members and families, and teaching others about where their food comes from. If you believe a garden can be more than what grows in it, and that the best experiences often begin with something as simple as a seed in the soil, we would love to have you come home to the Garden.

Reports To: Executive Chef Key Partnerships: Landscape & Horticulture Manager, Food & Beverage Leadership, Sanctuary, Events, Agronomy, and other Bluejack departments. Role Philosophy: The Garden Chef serves as the culinary bridge between the Garden, Bluejack's culinary team, and the Member experience. The role works in close partnership with the Horticulture team, providing culinary direction and input into Garden planning while relying on Horticulture's expertise in growing practices, plant health, land stewardship, and Garden operations.

Summary of Our Cultural Beliefs

• Be Dependable. I am loyal to the team and committed to the Bluejack mission and experience.
• Integrity First. I am accountable to be honest and always do the right thing.
• Value People. I empathize and respect others.
• Speak Up. I seek, listen, and provide candid feedback to improve performance.
• Empowerment. I have the skills, resources, and authority to create memorable experiences.
• Be Remarkable. I seek ways to be extraordinary and deliver a positive impact every day.

Essential Duties

& Responsibilities Garden & Horticulture Partnership Partner with the Horticulture team and Executive Chef in planning the Garden, helping translate culinary and Member needs into seasonal crop priorities, harvest schedules, and Garden programming. Provide culinary input into crop selection, seasonal growing priorities, harvest timing, and crop rotation in collaboration with the Horticulture team.

Identify crops and ingredients based on culinary applications, educational opportunities, Member experiences, and seasonal programming. Maintain appropriate records related to culinary planning, harvests, Garden products, and Garden-to-Table programming. Help ensure the Garden consistently reflects Bluejack's standards for quality, presentation, cleanliness, and hospitality.

Culinary & Garden Programming Partner closely with the Executive Chef to develop and execute a long-term, chef-driven Garden-to-Table culinary program that establishes the Garden as an integral part of Bluejack's culinary identity and Member experience. Establish a distinctive Garden-to-Table program modeled on the integration of culinary, horticulture, hospitality, and education found at leading destination properties such as Blackberry Farm, while developing an experience that is uniquely Bluejack.

Work alongside the Executive Chef and culinary leadership during menu planning and seasonal development to identify opportunities for Garden-grown ingredients to influence menus, specials, events, and culinary experiences. Participate in culinary research and development, recipe development, tastings, and menu testing utilizing Garden-grown ingredients.

Translate the capabilities and seasonal offerings of the Garden into actionable culinary opportunities, including menu development, chef collaborations, tastings, demonstrations, dinners, Member experiences, and special events. Maintain a highly hands-on presence in both the Garden and kitchen, participating directly in harvesting, ingredient evaluation, preparation, testing, culinary execution, and Garden activities as appropriate.

Develop and test new ingredients, varieties, preservation techniques, and culinary applications in partnership with the Executive Chef and culinary team. Create opportunities for visiting chefs and Bluejack culinary team members to work directly with the Garden and develop a deeper understanding of seasonality, growing practices, harvesting, and culinary applications.

Educate culinary and hospitality teams on Garden availability, seasonality, flavor profiles, proper harvesting, handling, storage, and culinary applications. Establish clear systems for communicating upcoming harvests and available Garden products to the culinary team, allowing chefs to incorporate seasonal ingredients into menus and daily specials.

Participate in and help lead Garden-to-Table dinners, chef demonstrations, tastings, Member events, educational experiences, and other culinary activations. Help build a signature Bluejack Garden-to-Table experience that connects the Garden, culinary team, and Member experience in a way that is authentic to the property and evolves with the seasons.

Member & Guest Experiences Develop and facilitate engaging Garden experiences for Members, Garden Home residents, families, guests, employees, and the broader Bluejack community. Create and lead programming such as harvest experiences, children's programs, cooking demonstrations, chef collaborations, seasonal celebrations, wellness activities, and Garden-to-Table events.

Support private events, corporate experiences, Member events, and other gatherings hosted within the Garden. Serve as a knowledgeable, approachable, and welcoming ambassador for the Garden. Create experiences that encourage participation, curiosity, and connection with the land and food. Build meaningful relationships with Members and guests and encourage continued engagement with the Garden.

Education

& Community Engagement Serve as an educator and resource for Garden-related knowledge and programming. Teach Members, guests, families, and employees about gardening, seasonality, sustainability, harvesting, food preparation, and the connection between the land and the table. Develop age-appropriate educational opportunities for children and families.

Encourage hands-on learning and participation in gardening, harvesting, cooking, and other Garden activities. Collaborate with Bluejack departments to incorporate the Garden into broader lifestyle, wellness, and community programming. Help establish traditions and experiences that encourage Members and Garden Home residents to engage with the property throughout the year.

Wellness & Lifestyle Experiences Collaborate with the Sanctuary, culinary team, and other Bluejack leaders to develop experiences that support wellness, healthy food, nature, mindfulness, education, and outdoor activity. Identify opportunities for the Garden to complement Bluejack's broader wellness and lifestyle offerings.

Incorporate fresh, seasonal ingredients and outdoor experiences into appropriate wellness programming. Leadership & Collaboration Build strong working relationships with the Executive Chef, Landscape & Horticulture Manager, Food & Beverage leadership, Sanctuary, Events, Agronomy, and other relevant Bluejack departments.

Lead and coordinate seasonal Garden events and programming. Manage priorities, resources, and projects independently while keeping leadership informed of progress, challenges, and opportunities. Identify opportunities to continually improve the Garden's operations, programming, culinary integration, and Member experience.

Communicate proactively with leadership regarding upcoming opportunities, challenges, seasonal needs, and recommendations for the continued development of the Garden-to-Table program. Stewardship & Bluejack Standards Serve as a responsible steward of the land and resources entrusted to the Garden. Maintain high standards for safety, cleanliness, organization, and presentation.

Follow all applicable food safety, sanitation, Garden safety, and Bluejack operational standards. Represent Bluejack National professionally and consistently demonstrate the company's values and commitment to exceptional experiences. Perform other duties and responsibilities as assigned.

Minimum Qualifications

& Education Requirements High school diploma or equivalent required. Degree, certificate, or formal training in culinary arts, hospitality, education, or a related field preferred. 3+ years of professional culinary, hospitality, garden-to-table, farm-to-table, or related experience, with demonstrated experience working across culinary and multidisciplinary environments.

Professional culinary experience in a restaurant, resort, private club, farm-to-table operation, culinary garden, or comparable hospitality environment preferred. Culinary training, apprenticeship, or equivalent professional kitchen experience strongly preferred. Demonstrated knowledge of seasonal ingredients, culinary techniques, food safety, and the practical application of garden-grown products in a professional culinary environment.

Experience developing or leading educational, recreational, culinary, or community-based programming preferred. Hospitality, resort, private club, farm-to-table, or Member-facing experience preferred. Strong communication and interpersonal skills with the ability to comfortably interact with individuals of varying ages and backgrounds.

Ability to confidently lead hands-on experiences, demonstrations, classes, and group activities. Strong organizational and time-management skills with the ability to manage multiple projects and seasonal priorities. Strong attention to detail and a commitment to maintaining high standards of quality, presentation, and cleanliness.

Ability and willingness to work outdoors in varying weather conditions and perform physical tasks associated with gardening. Ability to lift, carry, bend, kneel, stand, and perform other physical activities associated with gardening. Ability to work flexible hours, including occasional evenings, weekends, and holidays, based on Garden programming and events.

Additional Compensation Soliciting gratuities from Members or guests is strictly prohibited and may result in disciplinary action up to and including termination of employment. Gratuities include items such as cash, favors, gifts, tickets to events, and other forms of non-financial compensation. Bluejack Appearance and Grooming Standards The ideal Bluejack candidate embodies our mission and cultural beliefs, demonstrating a genuine passion for hospitality.

With authentic, heart-driven service, they help foster an atmosphere where Members and guests can relax, recharge, and renew. Candidates should reflect the Bluejack brand in their appearance, behavior, and communication. We value a polished, conservative presentation: natural hair and nail colors, minimal jewelry, closed-toe professional shoes, and no visible tattoos or off-brand logos.

Management reserves the right to uphold grooming and uniform standards that align with the club's expectations. Licenses & Certifications Must possess a valid Texas Driver's License and meet the driver safety policy requirements. Must possess a valid Serv. Safe Manager Certification. Physical Demands & Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position.

Reasonable accommodation may be made to enable individuals with disabilities to perform the functions. Our property sits on 767 acres and features numerous indoor and outdoor facilities that make up the work environment. While performing the duties of this position, the employee is regularly required to stand and move around for the entirety or majority of their shift.

The employee may work indoors or outdoors and in varying weather conditions, including excessive heat, cold temperatures, rain, and sunshine. The employee is regularly required to push, pull, bend, lift, kneel, and/or move up to 50 pounds. This role will likely require the ability to safely operate a golf cart to travel between areas of the property.

We are an equal employment opportunity employer. Acknowledgment The above job description is not intended to be an all-inclusive list of duties and standards of the position. Incumbents will follow other instructions and perform other related duties as assigned by their supervisor. Bluejack National is a private residential club for those who want to live in laid-back luxury, and we are committed to creating exceptional lifestyle experiences, one family, one member, one guest, and one employee at a time.

If you are as passionate as we are about delivering on that promise, then Bluejack National may just be the place for you. This job description outlines the essential responsibilities and expectations of the role.