Position Summary
The Chef de Cuisine is responsible for the daily culinary operations of the country club, ensuring exceptional food quality, consistency, and presentation across all dining venues, banquet functions, and special events. This position oversees kitchen staff, maintains the highest standards of sanitation and food safety, manages food costs, and works collaboratively with club leadership to deliver an outstanding dining experience that exceeds member and guest expectations.
The Chef de Cuisine serves as the Executive Chef's second-in-command and assumes responsibility for all kitchen operations in the Executive Chef's absence.
Essential Duties & Responsibilities
Culinary Leadership
- Oversee all daily kitchen operations, ensuring consistency in food quality, taste, and presentation.
- Supervise food preparation for a la carte dining, member events, banquets, weddings, golf tournaments, and holiday functions.
- Lead, coach, and mentor Culinary & Kitchen staff.
- Maintain a positive, professional, and team-oriented work environment.
- Ensure all recipes, portion controls, and presentation standards are consistently followed.
- Participate in menu development, seasonal features, and special event planning.
- Maintain high standards of creativity while respecting member preferences.
Operations Management
- Collaborates with Executive Chef in scheduling of kitchen staff based on business levels and labor budgets.
- Monitor labor costs and staffing efficiencies.
- Maintain appropriate inventory levels and oversee food ordering and receiving.
- Minimize waste through proper inventory rotation and portion control.
- Ensure equipment is maintained and operational; coordinate repairs as needed.
Food Safety & Sanitation
- Maintain compliance with all local, state, and federal health regulations.
- Enforce food & Sanitation standards
- Conduct routine sanitation inspections.
- Ensure proper food storage, labeling, temperature controls, and cleaning procedures.
Financial Responsibilities
- Assist in developing and managing food budgets.
- Monitor inventory and food costs to achieve financial goals.
- Review invoices and maintain purchasing standards.
- Identify opportunities to improve efficiency without compromising quality.
Member Service
- Support the club's commitment to exceptional hospitality.
- Interact professionally with members when appropriate.
- Respond promptly to member feedback and dietary requests.
- Ensure banquet and special event execution meets or exceeds expectations.
Leadership Responsibilities
- Hire, train, coach, and evaluate culinary staff.
- Conduct performance evaluations and provide ongoing feedback.
- Foster teamwork, accountability, and employee development.
- Maintain fair and consistent application of club policies.
- Promote a culture of respect, professionalism, and continuous improvement.
Qualifications
Education
- Associate’s degree or Culinary Degree preferred.
- Formal culinary training from an accredited institution is highly desirable.
Experience
- Minimum 5 years of progressive culinary leadership experience.
- At least 3 years as a Sous Chef or Chef de Cuisine.
- Country club, private club, luxury resort, or upscale hospitality experience strongly preferred.
- Experience managing high-volume banquet operations.
Knowledge, Skills & Abilities
- Strong culinary skills across multiple cuisines.
- Knowledge of banquet production and execution.
- Excellent leadership and team-building abilities.
- Strong organizational and time-management skills.
- Ability to thrive in a fast-paced environment.
- Knowledge of inventory control and purchasing.
- Understanding of food cost analysis and labor management.
- Strong communication and interpersonal skills.
- Proficiency with Microsoft Office; experience with recipe costing and inventory software preferred.
Certifications
- Current Riverside County Food Handler Certification (required or obtained within 90 days).
- ServSafe Certification.
- CPR/First Aid certification preferred.
Physical Requirements
- Stand and walk for extended periods.
- Lift and carry up to 50 pounds.
- Work in hot, cold, wet, and humid kitchen environments.
- Frequently bend, reach, climb, and stoop.
- Ability to work evenings, weekends, and holidays.
Work Environment
This position works in a busy commercial kitchen supporting multiple dining outlets and banquet facilities. The Chef de Cuisine must be able to perform effectively under pressure while maintaining high culinary standards during peak service periods.
Success Factors
The successful Chef de Cuisine will:
- Demonstrate exceptional culinary talent and creativity.
- Develop and inspire a high-performing culinary team.
- Deliver consistent, high-quality dining experiences.
- Control food and labor costs while maintaining excellence.
- Build positive relationships with members and fellow managers.
- Support the club's culture of hospitality, teamwork, and continuous improvement.
Preferred Experience for a Private Country Club
Candidates with experience in a private country club environment are strongly preferred, particularly those with:
- Multi-outlet dining operations
- Member-focused hospitality
- High-end banquet execution
- Golf tournament and special event catering
- Seasonal menu planning
Pay: From $100,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
