Position Title: Chef de Cuisine
Reports To: Executive Chef
Department: Culinary Operations
Classification: Salaried / Exempt
Salary Range: $65,000 to $75,000 DOE
Executive Summary
The Chef de Cuisine manages the daily culinary operations and kitchen staff at the Country Club. Working closely with the Executive Chef, this role oversees menu preparation, maintains high food safety standards, and ensures consistently exceptional dining experiences for our members and guests.
Key Responsibilities
Kitchen Operations & Culinary Quality
- Daily Kitchen Operations: Oversee meal prep, cooking, and plating across all à la carte dining rooms, casual outlets, and catered club events.
- Menu Execution: Work with the Executive Chef to plan and prepare seasonal, scratch-cooked menus, daily specials, and custom menus for private events.
- Quality Control: Maintain strict standards for taste, presentation, portion size, and recipe accuracy on every shift.
- Member Relations: Interact professionally with members during service and menu consultations, accommodating special dietary needs and allergies with care and flexibility.
Team Leadership & Staff Management
- Staff Leadership: Supervise, train, and mentor line cooks, prep cooks, and dishwasher staff.
- Training & Development: Teach team members proper cooking techniques, station organization, plating guidelines, and kitchen safety rules.
- Scheduling: Help create weekly work schedules based on expected guest volume and budget goals.
Compliance & Kitchen Management
- Inventory & Cost Control: Manage ordering, receiving, and supply inventory; implement practices to reduce food waste and hit food-cost targets.
- Safety & Sanitation: Ensure full compliance with local health department regulations, food safety standards, and internal cleanliness guidelines.
- Equipment Maintenance: Monitor kitchen equipment to ensure proper use, regular cleaning, and timely maintenance.
Qualifications & Requirements
Experience & Education
- Experience: 3–5 years of culinary management experience in a high-volume, upscale restaurant, resort, or private country club.
- Education: Associate degree in Culinary Arts preferred (or equivalent practical experience); ServSafe Manager Certification required.
Key Skills & Abilities
- Technical Skills: Strong proficiency in classical and modern cooking methods, advanced knife skills, menu planning, and food presentation.
- Interpersonal Skills: Clear communication abilities, a professional attitude under peak service pressure, and a strong commitment to member satisfaction.
- Physical Requirements: Ability to stand and walk for extended periods, work comfortably in hot kitchen environments, and lift up to 50 lbs.
Performance Metrics (KPIs)
- High member satisfaction ratings and positive feedback on culinary offerings.
- Health department and safety audit scores that meet or exceed club targets.
- Meeting labor and food cost targets set by the Executive Chef.
- Positive team morale and strong staff retention in the kitchen.
Benefits
- Comprehensive medical, dental, vision, and life insurance.
- Paid time off, holidays, and sick leave.
- 401(k) retirement plan with company match options.
- Discounts on uniforms and slip-resistant footwear.
- Discounted enrollment for youth summer camp (ages 4–12).
- Limited golf privileges.
