Job Overview

Chef de Cuisine:
Our Chef de Cuisine assists in managing our professional kitchen. You are responsible for all food and pastry production that is used for our restaurants; specifically, member dining outlets. Position includes menu creation, food purchase specifications and recipes that will create an outstanding dining experience for our members & guests. Develop and monitor food & labor budget for the department. In addition, you provide professional work ethics, exceptional food quality and sanitation standards to our culinary team.

Responsibilities

  • Interview, hire, train and supervise the restaurant line in food production areas with the Executive Chef.
  • Plan menus with the culinary staff for approval thru Executive Chef for all restaurant outlets in the club; considering members & guests, seasonal foods, marketing conditions, popularity of various dishes, costs and other factors.
  • Develop recipes and techniques for food preparation and presentation which helps to ensure consistent high quality and to minimize food costs
  • Supervise production and safety program.
  • Participate in culinary staff meetings and conduct pre-shifts nightly.

Skills

  • 5 years of culinary experience.
  • Interest and/or hands on knowledge with Farm to Table foods helpful.
  • Desire & passion to effectively learn and train for the next level of management.

Benefits

  • Full Benefits Package: Medical, HRA, HSA, Dental, Short Term and Long Term Disability, 401-k Retirement Plan
  • Competitive Wage: $65,000.00 - $72,500.00. PTO, Approved Dues/ Certifications/ Education Paid, Uniform (shirt) provided & cleaned
  • Perks: Golf Privileges, Merchandise discounts

Position & Schedule:
Full-Time Exempt, Upper-Level position. Depending on business volume, your flexibility is needed to work days, evenings, weekends and some holidays. Days off are consecutive, unless business needs dictate otherwise.

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