Chef De Cuisine

Jonathan Club • Los Angeles, CA

6d • Onsite

About The Position

The Chef de Cuisine is a creative, organized, and hands-on culinary leader responsible for the daily operation of the assigned kitchen and dining outlet. This position leads the culinary team at Jonathan Club Downtown Los Angeles in delivering consistent, high-quality food and exceptional service that reflect Jonathan Club’s standards and traditions. Working closely with the Executive Chef / Director of Culinary Operations, the Chef de Cuisine manages food and labor costs, maintains the highest standards of cleanliness and food safety, and creates a positive and professional kitchen environment. This role requires strong culinary knowledge, attention to detail, effective communication, and the ability to lead by example in a fast-paced, member-focused environment.

Requirements

• Minimum of five years of progressive culinary experience in a luxury hotel, private club, resort, or high-volume full-service restaurant environment
• Minimum of three years of experience supervising, training, and developing a professional culinary team
• Strong knowledge of culinary techniques, menu planning, recipe development, food presentation, kitchen operations, and current dining trends
• Demonstrated ability to maintain consistent quality while managing food costs, labor expenses, inventory, purchasing, and waste
• Strong understanding of food safety, sanitation, allergen awareness, workplace safety, and applicable health regulations
• Excellent organizational, leadership, communication, training, and problem-solving skills
• Experience working in a unionized culinary environment and interpreting collective bargaining agreements is preferred
• Professional appearance and the ability to communicate respectfully and effectively with members, employees, managers, vendors, and Club leadership
• Working knowledge of Microsoft Office, point-of-sale systems, scheduling software, inventory systems, and food-cost management tools
• Current food-safety manager certification or the ability to obtain certification within the required period
• Ability to stand for extended periods, work in hot kitchen environments, and safely lift or move up to 50 pounds
• Ability and willingness to work a flexible schedule, including mornings, evenings, weekends, holidays, and special Club events

Nice To Haves

• Experience working in a unionized culinary environment and interpreting collective bargaining agreements is preferred

Responsibilities

• Leads the daily culinary operations of the assigned kitchen, ensuring consistent food quality, flavor, presentation, timing, and member satisfaction
• Provides hands-on culinary leadership by preparing food, overseeing service, expediting orders, and supporting team members during busy periods
• Selects, trains, coaches, evaluates, schedules, and provides daily direction to cooks and other assigned culinary team members
• Conducts pre-shift meetings to communicate menus, specials, member requests, allergies, safety expectations, operational priorities, and service standards
• Creates effective schedules based on business levels, Union contract, employee availability, labor budgets, and applicable collective bargaining agreements
• Monitors food and labor costs, purchasing, inventory, waste, portion control, product rotation, and departmental expenses to support established financial goals
• Maintains appropriate inventory levels and ensures that all food products are properly labeled, dated, stored, rotated, and protected from waste or contamination
• Ensures compliance with all federal, state, and local food-safety, sanitation, health, workplace-safety, and employment requirements
• Partners closely with Food and Beverage, Stewarding, Purchasing, Banquets, Catering and Special Events, and other departments to support smooth and successful operations
• Models and promotes a culture of professionalism, teamwork, respect, accountability, creativity, and exceptional member service
• Addresses employee performance and conduct concerns in partnership with culinary leadership and Human Resources, following Club policies and applicable agreements
• Participates in manager meetings, training programs, safety initiatives, and the Manager on Duty program as assigned
• Works at either Club location and maintains a flexible schedule that may include early mornings, evenings, weekends, and holidays based on business needs

Benefits

• Values of Family, Community, Wellness, Respect, and Passion
• Mission to enrich the lives of members by providing an extraordinary experience
• Commitment to creating a welcoming environment that fosters lifelong connections
• Equal Opportunity Employer

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed