CHEF DE CUISINE

The Chef de Cuisine is a hands-on position that rotates throughout each Kitchen Department and is expected to contribute to the daily function of the a la Carte culinary operation. The 1915 Grille, MVL Kitchen, The Turn Kitchen, The Rose Pavillion in season and Banquets. The individual in this position is also responsible for performing administrative tasks. As a working Chef de Cuisine, developing and displaying culinary leadership skills will be a critical requirement for this individual. This position is ideal for those who are looking to grow and advance in the Club Culinary field. The Chef de Cuisine reports to the Executive Chef and Executive Sous Chef.

CANDIDATE EXPERIENCE AND QUALIFICATIONS

• At least 3-5 years of culinary experience at a private club or similar.
• A degree in Culinary or apprenticeship is preferred.
• Strong leadership skills with the ability to positively influence subordinates.
• Self-sufficient and able to manage time wisely.
• Must be highly responsive to requests and inquiries.
• Must be a self-starter and take ownership for assigned areas.
• Exercises good judgement and make impactful decisions in a fast-paced environment.
• Possesses a strong sense of self-awareness and emotional intelligence.
• Demonstrates strong organizational skills, with a focus on attention to detail.
• Proficiency in Microsoft programs such as Word and Excel.
• Has the ability to work as a team member.
• Certified in Food Handling.
• Fluency in English both verbal and non-verbal communication.
• Knowledge of food cost controls.

PHYSICAL REQUIREMENTS

• Frequent walking and standing.
• Occasional bending, stooping, reaching, and twisting.
• Must be able to lift 50 lbs.
• Must be able to work in an outdoor environment during seasonal functions.

• Manages our a la Carte kitchens by planning, executing, and implementing menus while maintaining consistent food preparation and exceptional plate presentation.
• Creates daily/weekly features and assists with special projects including Wine Dinners, Chef’s Tables, and Member events.
• Plans and develops new menus and staff training.
• Sets a professional tone and pace for the culinary team.
• Oversees the Pool Kitchen in season.
• Assists Executive Chef and Executive Sous Chef with inventories and ordering supplies.
• Shares responsibility for overall results of the Kitchen.
• Must be a team player and accept feedback from Executive Chef and Executive Sous Chef.
• Assists in all kitchen outlets as a working manager.
• Assists Executive Chef and department in training and administrative duties.
• Responsible for effectively communicating Club updates and information to areas of responsibility.
• Implements/presents current ideas to direct reports to enhance the member and employee experience.
• Takes ownership and actively looks to solve problems and create solutions.
• Ensures uniforms and personal appearance are clean and professional.
• Focuses on employee development.
• Attends management and staff meetings as scheduled.
• Reports and documents any maintenance issues, safety hazards, accidents, or injuries.
• Creates daily features and assists with special projects including Wine Dinners, Chef’s Tables, and Member events.
• Ensures the Kitchen is clean and always sanitized including floors, counters, tools, cutting boards, and preparation surfaces.
• Follows safety protocols and procedures.
• Maintains complete knowledge of correct maintenance and use of equipment. Uses equipment only as intended.
• Anticipates members’ needs, responds promptly and acknowledges all members, however busy and whatever time of day.
• Always maintains positive member relations.
• Monitors and maintains cleanliness, sanitation and organization of assigned work areas.
• Ensures that staff report to work as scheduled, documents any late or absent employees.
• Works online during service and assists wherever needed.
• Ensures that F&B Service Staff are informed of any 86 items and number of specials available throughout the meal period. Eliminates shortages.
• Observes guest reactions and confers with service staff to ensure guest satisfaction.
• Conducts a frequent walk-through of each Kitchen area and directs respective personnel to correct any deficiencies. Ensures that quality and details are being maintained.
• Inspects the cleanliness of the line, floor, and all Kitchen stations. Directs staff to rectify any deficiencies.
• Ensures that staff maintain and strictly abide by State sanitation/Health regulations and Club requirements.
• Supervises and directs the organization and preparation of food for the Employee Cafeteria.
• Minimizes waste and maintains controls to achieve forecasted food and labor costs.
• Ensures that excess items are utilized efficiently.
• Fosters and promotes a cooperative working climate, maximizing productivity and employee morale.
• Completes other duties assigned.