Job Details

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Overview

The Chef de Cuisine is involved with all aspects of the Club Culinary operations encompassingoperational duties and financial responsibilities, providing leadership and management of kitchen staff, and growing and developing the product and profitability of food items. The Chef de Cuisine is an ambassador of the Culinary program and as such plays an integral role in the development of the Brand.

This role pays an annual salary of $75,000 - $85,000.

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

This position will remain open until July 31, 2026.

Responsibilities

• Provide guidance and direction for all day-to-day operations.
• Manage hiring, training, coaching, and development of Culinary staff.
• Plan and manage the procurement, production, preparation, and presentation of food.
• Ensure that all BOH operations adhere to proper safety and sanitations standards.
• Understand and operate within cost guidelines and targets.
• Maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards.
• Complete daily, weekly, and monthly management administrative duties including operations reports, financial documentation, standard operating procedures, safety and sanitation checklists, and ordering and inventory documentation.
• Assist in menu design and direct food presentation, production, and control including all food for all Club food operation concepts which may include breakfast, lunch, dinner, bar, private events, wedding, amenities and special events, etc.
• Control labor and operating expenses through effective planning, recipe management, purchasing decisions, and revenue generation solutions.
• Be visible in the restaurant, providing recognition to Members, promoting Food & Beverage, and handling special requests.
• Coach and teach the team by working side-by-side with them as needed to teach different techniques, prepare new items, etc.
• Work as an active member of the management team.
• Creating professional relationships and active involvement with all Club operations and departments including Membership, Sales and Marketing.
• Supporting Employee Partners and participating in daily and weekly management meetings.
• Accordingly, you may be expected to perform other tasks as needed or as directed.
• Adhere to all of the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.
• Responsible for maintaining good conduct and safe working habits while in all areas, including the kitchen, and assuring that others are acting safely.
• Attendance at daily line-up and participating as requested.

• Proven experience as a Chef de Cuisine, Executive Sous Chef, or similar leadership role in a high-volume, multi-concept culinary environment.
• Minimum of 3-5 years of experience as a Sous Chef or in a comparable leadership role; formal culinary training or degree from an accredited culinary program preferred.
• Strong leadership skills with experience hiring, training, coaching, and developing culinary teams.
• Solid financial acumen with the ability to manage food cost, labor, and operating expenses to meet budget targets.
• Comprehensive knowledge of food safety, sanitation standards, and BOH operational compliance.
• Experience in menu development, recipe standardization, and maintaining quality and consistency across all food offerings.
• Strong organizational and multitasking abilities, with the capacity to perform effectively in a fast-paced environment.
• Hands-on leadership style with the ability to work alongside the team, coach techniques, and drive performance.
• Excellent communication and collaboration skills, with a guest-focused mindset and ability to partner across departments.
• Attendance Requirements for this position as outlined on the weekly schedule.
• Additional hours are required to meet deadlines of the position, including weekends and/or holidays.