Chef de Cuisine

The Chef de Cuisine will be responsible for menu planning, food preparation, back-of-house management, and cost management for the club. In addition to overseeing daily back-of-house operations, the Chef de Cuisine will collaborate with the entire management team to run the business effectively. This position requires excellent communication skills, strong team management abilities, and a commitment to maintaining the highest culinary standards. We are seeking candidates who demonstrate initiative, dedication, and a genuine passion for hospitality and fine cuisine. Ideal candidates will have over six years of culinary management experience in a fine dining restaurant, private club, or upscale hotel environment. Applicants must be able to work well under pressure, remain organized, and possess a personable and flexible demeanor. Additionally, candidates should be self-motivated and willing to work long hours as needed. Must have unrestricted ability to work in the United States. Must be flexible to work any time/day of the week, weekends, and holidays if assigned. Salary $115,000 - $130,000 USD, Full-Time, Medical, 401K, Meals, Employee Assistance Program etc al • Experienced leader who leads by example, promotes a positive approach, and maintains a strong work ethic. Maintain a clean, neat, and professional appearance, and require the same from staff. • Oversee the selection, hiring, training, standards and procedures, evaluations, and scheduling processes within the department. • Supervise and manage Executive Sous Chefs and all line-level employees, and handle weekly scheduling duties. • Communicate effectively with department heads in food services, beverage, and related support and operating departments. • Effectively direct the planning, design, coordination, and organization of all food production for restaurant, catering, and commissary operations. Collaborate on menu planning and development for the club. • Work with the Executive Chef on the capital budgeting process, including daily revenue forecasting, labor costs, and operating expenses. Utilize P&L statements as tools to maintain appropriate cost and revenue levels. • Organize and monitor the mise en place for tasting and casual menus to ensure quality and efficiency. • Ensure food quality and safety measures are implemented while keeping food costs within targeted levels. Maintain the cleanliness of the walk-in freezer and refrigerator. • Maintain systems and procedures for ordering, receiving, storing, preparing, and serving of food. • Enforce standards for food preparation, including the wholesomeness of food, proper labeling and dating, and product rotation. • Ensure the kitchen's cleanliness and adherence to local and state health regulations. • Implement nightly end-of-shift prep lists and checklists. Qualifications: • Preferred qualifications include six or more years of experience in a hotel, restaurant, or catering facility of similar caliber. • Candidates should possess a background and passion for seasonal, farm-to-table cuisine, along with a strong understanding of both classic and modern culinary techniques. • Applicants must be able to work all kitchen stations and thrive in a fast-paced, high-volume environment. • Additionally, a strong business acumen is essential, including experience in food cost and vendor management, as well as the ability to lead and mentor the kitchen team. • A culinary degree and fine dining experience are preferred. • Fluency in reading, writing, and speaking in English is required. • Fleuncy in Spanish preferred. Physical Requirements: • Most work tasks are performed indoors. The temperature can be very hot, with or without control of environmental systems. • Must be able to work standing and constant walking for the period of a shift. • Periodical bending, kneeling, and stretching are required. • Pull, push, move, carry, and lift; at least 35 pounds of force is required. • Requires manual dexterity to use and operate the kitchen and other equipment. • Must be able to seize, grasp, turn, and hold objects with hands. • Must be able to maneuver between stations and areas efficiently and easily. Must have unrestricted ability to work in the United States. Must be flexible to work any time/day of the week, weekends, and holidays if assigned. Salary $115,000 - $130,000 USD, Full-Time, Medical, 401K, Meals, Employee Assistance Program, etc al. PI277330033