What are the responsibilities and job description for the Chef de Cuisine position at Old Town Club, Inc?
The Chef de Cuisine is responsible for overseeing the restaurant kitchen operations at Old Town Club ensuring the highest standards of food quality, presentation, and service. This role involves menu development, kitchen management, cost control, and team leadership to provide an exceptional dining experience for members and guests. The Chef de Cuisine will maintain a focus on creativity, efficiency, and excellence while fostering a positive and professional kitchen environment.
Key Responsibilities:
• Menu Development & Execution: Collaborate with Executive Chef to develop and execute innovative, seasonal, and diverse menus tailored to members' preferences. Ensure menu variety and accommodate dietary restrictions.
• Kitchen Operations Management: Supervise all culinary activities, including food preparation, plating, and service, ensuring consistency and quality.
• Leadership & Staff Development: Recruit, train, mentor, and oversee kitchen staff, fostering teamwork and a positive work culture. Work with Executive Chef in conducting performance evaluations and implement staff development programs.
• Cost Control & Budgeting: Monitor and control food and labor costs, manage inventory, and minimize waste while maintaining quality. Ensure compliance with financial targets.
• Health & Safety Compliance: Enforce sanitation and safety regulations, ensuring compliance with established club standards and club policies. Maintain a clean and organized kitchen environment.
• Collaboration with Club Management: Work closely with the Executive Chef, Banquet Chef, Assistant General Manager, and Food & Beverage Director to ensure staffing needs are in place and seamless operations between front and back of house teams.
• Guest Experience Enhancement: Engage with members to gather feedback, tailor dining experiences to their preferences, and continuously improve the culinary program.
Key Responsibilities:
• Menu Development & Execution: Collaborate with Executive Chef to develop and execute innovative, seasonal, and diverse menus tailored to members' preferences. Ensure menu variety and accommodate dietary restrictions.
• Kitchen Operations Management: Supervise all culinary activities, including food preparation, plating, and service, ensuring consistency and quality.
• Leadership & Staff Development: Recruit, train, mentor, and oversee kitchen staff, fostering teamwork and a positive work culture. Work with Executive Chef in conducting performance evaluations and implement staff development programs.
• Cost Control & Budgeting: Monitor and control food and labor costs, manage inventory, and minimize waste while maintaining quality. Ensure compliance with financial targets.
• Health & Safety Compliance: Enforce sanitation and safety regulations, ensuring compliance with established club standards and club policies. Maintain a clean and organized kitchen environment.
• Collaboration with Club Management: Work closely with the Executive Chef, Banquet Chef, Assistant General Manager, and Food & Beverage Director to ensure staffing needs are in place and seamless operations between front and back of house teams.
• Guest Experience Enhancement: Engage with members to gather feedback, tailor dining experiences to their preferences, and continuously improve the culinary program.
Salary : $70,000 - $80,000