Chef de Cuisine Key Responsibilities:
- Oversee the execution of all menu items with a focus on quality, consistency, and presentation.
- Collaborate with the Executive Chef to develop seasonal menus using the freshest local and regional ingredients.
- Supervise, train, and mentor a team of culinary professionals, fostering a culture of respect, accountability, and continuous improvement.
- Ensure compliance with health, safety, sanitation, and food handling standards.
- Manage kitchen inventory, food and labor costs, and ensure efficient use of resources.
- Participate in club events and member engagement activities; provide customized culinary experiences as needed.
- Maintain strong vendor relationships and ensure the procurement of premium ingredients and supplies.
- Develop and enforce standard operating procedures and maintain a clean, organized kitchen environment.
- Innovate and implement new culinary trends that elevate the member experience while honoring club traditions.
- Minimum 7 years of progressive culinary experience, with at least 3 years in a leadership role (Sous Chef or higher) in a high-end restaurant, hotel, or private club environment.
- Culinary degree from an accredited institution or equivalent professional experience.
- Proven ability to lead and inspire a team while maintaining a positive kitchen culture.
- Extensive knowledge of various cuisines, cooking techniques, and kitchen equipment.
- Strong understanding of food and labor cost controls and inventory management.
- ServSafe or equivalent food safety certification required.
Job ID: 489133717
Originally Posted on: 8/12/2025
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