As a key member of the leadership team, the Chef de Cuisine will work closely with club executives to deliver a dining experience that aligns with the club’s ethos of luxury, comfort, and personalized service. The ideal candidate is a proven leader with high standards, a collaborative spirit, and a passion for developing both people and product.
Key Responsibilities:
Oversee all kitchen operations: menu development, execution, quality control, and staffing.
Collaborate with executive leadership to create a progressive, ingredient-driven culinary program.
Mentor and manage a diverse culinary team with a focus on excellence, creativity, and accountability.
Maintain exceptional standards in flavor, technique, presentation, and consistency.
Optimize food and labor costs, manage inventory, and foster relationships with premium vendors.
Uphold rigorous safety and sanitation protocols in full compliance with health regulations.
Contribute to strategic planning, including seasonal menu changes, special events, and elevated guest experiences.
Qualifications:
Minimum 7 years of professional culinary experience, including 3+ years in a leadership role within a fine dining or Michelin-starred environment.
Formal culinary education is preferred.
Mastery of modern cooking techniques, ingredient sourcing, and creative plating.
Strong organizational and communication skills with a hands-on, team-first mindset.
Ability to perform under pressure in a fast-paced, service-driven environment.
Passion for hospitality, sustainability, and continuous innovation.
The employment of Chef is projected to grow 25% every year in USA much faster than the average of all occupations according to USA Bureau of Labor Statistics.
5. How do I become a chef?
High school diploma or GED in Culinary is preferred. Also, obtain practical experience in restaurant kitchen.
