What are the responsibilities and job description for the Chef De Cuisine position at Bay Harbor Yacht Club?
The Chef de Cuisine leads the kitchen team in delivering high-quality, visually stunning, and delicious dishes while maintaining efficiency and consistency. This role involves training and mentoring staff, managing kitchen operations, and collaborating on menu development to ensure an exceptional dining experience. The ideal candidate thrives in a fast-paced environment, demonstrates strong leadership, and takes pride in maintaining high culinary standards. With a focus on teamwork, organization, and creativity, the Chef de Cuisine plays a key role in shaping the club’s dining experience. This position also requires a hands-on approach, engaging with members and guests to enhance their overall experience. This is a full-time, year-round position with an estimated start date of March 1st, 2025.
Bay Harbor Yacht Club, a private club located near Petoskey, MI, provides breathtaking views and exceptional service for both guests and members year-round. BHYC boasts several exquisite restaurants, multiple recreational outlets, and large event spaces, all situated on the Bay Harbor marina. We recently completed a multi-million-dollar renovation which included expanded summer seasonal dining, a new Grille Room, State of the Art Fitness Center, Aquatics Center and a Relaxation Spa!
The BHYC Benefits Package for full-time, year-round employees includes:
- FREE employee meals- lunch and dinner program
- Discounts on BHYC Retail and Spa merchandise
- On-the-job training- we train all skill levels!
- Employee referral program bonuses
- Educational Scholarship Opportunities
- Professional Development Opportunities
- Uniform Attire
- Flexible Scheduling
- Paid Time Off
- Medical Insurance (Club pays for 80% of single rate)
- Dental, Vision, Flex Spending, Aflac
- Company paid Long Term Disability and Life Insurance
- 401K matching
- BHYC Incentive Program
If you are looking for a fun place to work with some of the best views in Northern Michigan, look no further than Bay Harbor Yacht Club!
Job Duties:
- Conduct training for new employees and teach skilled trades work as necessary; directly and actively supervises all employees in his/her department.
- Create daily and weekly schedules for kitchen staff
- Must be able to run kitchen and keep tickets times within standard parameters
- Organizes and prioritizes tasks for cooks to ensure they meet the necessary timeline
- Executes and ensures that the highest standards are maintained on each station
- Must be skilled at plating, visual presentation and composition; inspects presentation of food items to ensure that quality standards are met
- Have a recipe repertoire and assist with restaurant menu development.
- Participates in development and execution for daily specials
- Prepares reports, costs menus, writes recipes and performs other administrative duties as assigned by the Executive Chef
- Study new market trends and opportunities for recipe and technique development
- Perform disciplinary tasks and procedures as needed
- Understand all safety standards and be able to effectively and concisely respond when procedures are compromised.
- Understand food kitchen equipment safety and routine maintenance and cleanliness
- Must ensure proper tool handling and safety in the kitchen.
- Assist chef teams with purchase strategy and execution
- Must feel comfortable and want to be the “face” of the kitchen, interacting with club members and guests on a daily basis.
- Must always display a positive and supportive outlook toward the job, their peers, and their staff.
- Provide leadership in moments of problem solving and not be afraid to “make the call”.
- Gives input and assists Executive Chef and Executive Sous Chef in evaluating and maintaining proper par levels of both raw and prepped food stuffs for all of the club’s operations
- Coordinates in advance with FOH Staff, Executive Chef and Dining Managers on any daily variations to the menu, specials or other important information
- Performs other duties as assigned
Education and/or Experience:
- 3-5 years of experience in Culinary field or related areas required
- High School Diploma or equivalent required; College degree in related field preferred
Job Competencies:
- Ability to work in a fast-paced environment
- Strong organizational skills to prioritize work activities within project and operations required
- Ability to manage and track multiple budget lines
- Strong interpersonal skills required
- Possess extensive knowledge of culinary techniques and processes
- Excellent written and verbal communication skills