Chef de Cuisine

Chef de Cuisine, Common House Club

Reports directly to: Director of Operations

Who We Are

Common House is a modern social club with locations in Richmond, VA, Charlottesville, VA, Chattanooga, TN, and New Orleans, LA. More than a membership, the Houses provide inclusive spaces to dine, work, and discover through daily programming, unique amenities, and connection opportunities with other members.

Position Description

Responsibilities of the Chef de Cuisine include but are not limited to:

• Menu Development & COGS Management
  • Collaborate with t Director of Operations to write seasonal menus, banquet menus, and specials
  • Ensure all recipes are costed according to budget and inputted into required platforms.
  • Create prep lists, order sheets, and clear prep/yield/waste management protocol Manage monthly inventory and meet Cost of Goods budgets/forecast
  • Seek out and vet producers to source the highest quality local product
• Maintenance & Compliance
  • Schedule and oversee necessary cleaning and preventive maintenance plans.
  • Ensure a daily sanitation plan is in place, and oversee the team in complying with the sanitation protocol
  • Ensure team is aware of and complying with all Health Department protocol
  • Maintain all necessary kitchen-related health records, including tracking health department visits and permit renewals
  • Work with Director of Operations to ensure a HAACP plan is in place as needed.
• Service, Staffing & People Management
  • Responsible for hiring of all culinary personnelscheduling, ensuring the team can execute while keeping labor cost on budget
  • Train, teach, and mentor BOH staff of all skillsets, creating opportunities for professional and personal development
  • Maintain a positive working environmentBe present in the kitchen, expediting food when necessary and ensuring that service and the team is running smoothly
• Inter-Department Collaboration
  • Work closely with all other department managers to ensure a seamless experience for employees and members/guests alike.
  • Partner with on site leaders to ensure all F&B-related member events are successfully executed.This may occasionally mean hosting special dinners, teaching classes, etc.
  • Lead culinary discussion for weekly BEO meeting, ensuring all departments are prepared for any forthcoming Private and Member Events
  • Monitor ongoing Member feedback via various platforms creating action plans to address deficiencies and recognize successesReporting
  • Attend weekly all-team, updating agenda with necessary updates, clarifying questions, etc. for the team.

Experience Requirements:

• At least 5 years of culinary management experience
• Documented history of successful ala carte and banquet menu development and operations
• Quantifiable success in assembling high performing teams
• Strong skills in managing food and labor costs, providing examples of skills used
• Teamwork mentality between FOH, BOH and admin team
• Preferred background in both a la carte and banquet meal preparation ideally in a club or hotel environment

Physical Requirements:

• The ability to work nights, weekends and holidays.
• The ability to stand for extended periods, frequently bend and reach, lift heavy pots and pans (up to 50 pounds), perform repetitive hand movements.

This position is a full time salary exempt position based on site in New Orleans, LA.

In exchange for talented skills and contributions, Common House offers all employees a dynamic work environment, fun co-workers and a competitive salary package. Additionally, we also offer our team members a comprehensive benefits package including:

• Diverse and inclusive colleagues
• Generous Health, Dental, Vision, and Reserve Leave Coverage
• 401k Option
• Flexible Time Off
• Monthly membership at Common House (and your partner/spouse gets one, too!)
• 50% employee discount on food and non-alcoholic purchases

Common House is an Equal Opportunity Employer committed to diversity and inclusion in the workplace. All qualified applicants will receive consideration for employment without regard to sex, race, color, age, national origin, religion, physical and mental disability, genetic information, marital status, sexual orientation, gender identity/assignment, citizenship, pregnancy or maternity, protected veteran status, or any other status prohibited by applicable national, federal, state or local law.