What are the responsibilities and job description for the Chef de Cuisine position at Amador Club?
Amador and The Bank at Amador is seeking a Chef de Cuisine to lead our culinary program, ensuring exceptional food quality, operational efficiency, and a seamless guest experience. This role requires a hands-on leader with a passion for hospitality, a deep understanding of kitchen operations, and the ability to mentor and inspire a team while maintaining cost control and consistency. The Chef de Cuisine works closely with the General Manager to align culinary operations with overall business objectives and reports directly to the Director of Food & Beverage.
Description
Culinary Leadership & Execution:
- Create, develop, and execute seasonal menus, daily specials, and private event offerings.
- Maintain quality, consistency, and presentation of all menu items, ensuring alignment with The Bank at Amador’s standards.
- Oversee food preparation, ensuring kitchen staff are properly trained in techniques, recipes, and execution.
- Support private events by coordinating specialized menus and execution with the Front-of-House team.
Kitchen Operations & Cost Control:
- Manage all kitchen operations, including food ordering, inventory control, and vendor relations.
- Ensure portion control, minimize waste, and optimize food costs to meet budgetary goals.
- Oversee and maintain all kitchen equipment, ensuring regular maintenance and notifying management of necessary replacements.
- Ensure all closing procedures are completed, including proper food storage, cleaning, and appliance shutoff.
Team Management & Training:
- Lead, train, and develop kitchen staff, fostering a culture of accountability and continuous learning.
- Supervise scheduling and labor control to ensure efficiency and alignment with service demands.
- Maintain a positive and professional work environment that aligns with The Bank at Amador’s hospitality-driven culture.
Health, Safety & Compliance:
- Ensure all health and safety regulations are met, including proper food handling, sanitation, and state/local compliance.
- Maintain a clean, organized kitchen that meets or exceeds health inspection standards.
- Enforce restaurant policies and procedures, paying special attention to health and safety guidelines.
Qualifications -
- 3 years of experience as a Chef de Cuisine, Executive Chef, or equivalent leadership role.
- Strong knowledge of culinary techniques, kitchen management, and menu development.
- Experience with budgeting, food cost control, and vendor negotiations.
- Excellent leadership, communication, and organizational skills.
- Ability to operate and train staff on all kitchen equipment, including fryers, ovens, grills, and slicers.
- Ability to work flexible hours, including nights, weekends, and holidays, as required.
- Certifications in food safety and alcohol service (e.g., ServSafe, TIPS) are preferred.
Preferred Skills -
Experience in a private club, fine dining, or high-volume setting.
Familiarity with Toast POS and back-of-house systems.
Knowledge of wine pairings and beverage programming.
Working Conditions -
- Standing and walking throughout bar and restaurant spaces; ability to lift up to 40 pounds.
- Availability for evening, weekend, and holiday shifts as required.
This job description outlines the primary duties and qualifications required for the Chef de Cuisine role. It is not exhaustive and may be subject to change to meet the evolving needs of the organization.
Compensation and Benefits:
This full-time position offers a competitive salary, The role includes a comprehensive benefits package, such as health insurance, paid time off, and retirement contributions. Additionally, the position provides opportunities for professional growth, particularly in business development, leadership training, and operational management within the club.
Salary
$75,000 - $85,000 per year
Salary : $75,000 - $85,000