Chef de Cuisine
About The Position
The Chef de Cuisine leads all culinary operations at Columbia Yacht Club, with full accountability for menu development, food quality, kitchen operations, cost control, and the development of the back-of-house team. This position is the senior culinary authority within the Club and functions as the culinary voice in management decision-making. Success in this position means consistently memorable dining for members and guests, a financially disciplined food operation, a trained and accountable kitchen team, and systems that produce the same result whether or not the Chef de Cuisine is on property.
Requirements
- Minimum 5 years of professional culinary experience, including 2–3 years in a Sous Chef, Chef de Cuisine, or equivalent leadership role.
- Demonstrated success managing food cost, labor, and kitchen operations.
- Experience balancing à la carte service with a high-volume event and banquet calendar.
- Valid City of Chicago Food Service Sanitation Certificate, or ability to obtain prior to start date.
- Proficiency with inventory management and purchasing systems; Craftable experience preferred.
- Strong leadership, communication, and hospitality skills.
- Availability to work days, nights, weekends, holidays, and Club events.
Nice To Haves
- Craftable experience preferred.
Responsibilities
- Create seasonal, member-driven menus for all dining areas, Club events, and private functions.
- Maintain exceptional food quality, presentation, and consistency across all service periods.
- Incorporate member feedback and demographic preferences into menu planning.
- Conduct line checks and tastings before each service; own consistency across all stations.
- Educate front-of-house teams on menu items to support the overall member experience.
- Oversee all kitchen operations including prep, production, service, and event execution.
- Develop and enforce documented systems for consistency, quality control, and efficiency.
- Maintain full compliance with Chicago Department of Public Health regulations and all sanitation standards.
- Own equipment maintenance schedules and coordinate repairs proactively with the General Manager.
- Maintain a clean, organized, and correctly labeled galley operating on FIFO standards.
- Hire, train, mentor, schedule, and evaluate all back-of-house staff.
- Provide ongoing culinary training, safety instruction, and skills development.
- Manage labor deployment against forecasted business volume.
- Address performance and conduct issues in accordance with the Club’s corrective action framework, in coordination with the General Manager.
- Foster a culture of accountability, professionalism, growth, and pride in craftsmanship.
- Manage food cost, portion control, and waste reduction against budgeted targets.
- Complete all ordering, receiving, and inventory control in Craftable with accuracy and cost awareness.
- Conduct and reconcile periodic physical inventory counts; investigate and explain variances.
- Lead menu costing and seasonal pricing recommendations.
- Collaborate with the General Manager on annual budgets, forecasting, and financial performance.
- Work with the General Manager, Assistant General Manager, and Food & Beverage team on weddings, regattas, private events, and Club functions.
- Participate in planning, menu creation, and execution of all special events.
- Support cross-departmental teamwork to deliver seamless hospitality.
Benefits
- Health and dental insurance
- Paid time off
- 401(k)
- Meals provided during scheduled shifts
- Performance bonus eligibility
- Free parking at or near DuSable Harbor
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
