Chef de Cuisine

Chef de Cuisine

Location: Chenequa Country Club Department: Culinary / Kitchen Operations Reports To: Executive Chef

Position Summary

The Chef de Cuisine is the second-in-command in a kitchen, reporting directly to the Executive Chef. They help oversee daily kitchen operations, supervise staff, maintain food quality standards, and ensure efficient food production and service.

Primary Responsibilities

Direct daily kitchen operations and supervised culinary staff to ensure exceptional food quality and service standards.Oversee all culinary operations in the absence of the Executive ChefAssist in the development, testing, and execution of seasonal menus, daily features, themed dinners, club events, and special programming Coordinate food preparation and service for high-volume operations, ensuring timely and consistent guest experiences.Lead banquet and special event food production to ensure quality, consistency, and timely executionSupervise and support lead cooks, line cooks, prep cooks, pantry staff, and dishwashing personnelManage scheduling, performance evaluations, and development of kitchen team members.Ensure proper kitchen standards related to food quality, sanitation, safety, cleanliness, and organizationExpedite service during lunch, dinner, and special events while maintaining strong quality assurance standards.Standardize recipes and production methods to ensure consistency throughout kitchen operationsAssist with weekly purchasing, receiving, inventory management, and cost control proceduresOversee production of stocks, soups, sauces, and foundational culinary preparationsProvide leadership coverage for scheduling gaps, including vacations, sick days, and days offSupport training, mentoring, and development of culinary staffMaintain strong communication and teamwork throughout all areas of kitchen operationsAssist in creating an efficient, positive, and professional kitchen cultureSupport the Executive Chef by maintaining operational excellence, allowing greater member engagement and club interaction

Qualifications

Previous experience in a high-volume private club, resort, hotel, or upscale restaurant preferredStrong leadership, organizational, and communication skillsKnowledge of banquet execution, à la carte service, and modern culinary techniquesAbility to lead and motivate kitchen staff in a professional environmentStrong understanding of food safety, sanitation, and kitchen best practicesAbility to multitask and perform effectively under pressurePassion for hospitality, teamwork, and culinary excellence

Physical Requirements

Ability to stand for extended periodsAbility to lift and carry up to 50 poundsAbility to work evenings, weekends, holidays, and special events as required

Compensation & Benefits

Competitive compensation package commensurate with experience, along with opportunities for professional growth within a premier private club environment.