Chef de Cuisine

BROKEN SOUND CLUB•Boca Raton, FL

17d•Onsite

About The Position

The Chef de Cuisine – Zest is responsible for the overall culinary leadership, daily operation, and continued success of the Club's Zest restaurant. This hands-on leadership position oversees all culinary operations for dinner service, bar and lounge offerings, private dining experiences, and the Club's sushi program while ensuring exceptional food quality, operational excellence, and an outstanding member experience. Working collaboratively with the Director of Culinary Operations, Front of House leadership, and the culinary team, the Chef de Cuisine develops innovative menus, mentors culinary associates, drives operational performance, and fosters a culture of professionalism, creativity, and continuous improvement.

Requirements

Associate's or Bachelor's degree in Culinary Arts, Hospitality Management, or a related field preferred.
Minimum 5–7 years of progressive culinary leadership experience, including experience as a Sous Chef or Chef de Cuisine within a luxury hospitality, private club, or fine dining environment.
Previous experience leading high-volume à la carte dining operations required.
Sushi experience or demonstrated knowledge of sushi production strongly preferred.
ServSafe Manager Certification required or obtained within a designated period after hire.

Nice To Haves

Sushi experience or demonstrated knowledge of sushi production strongly preferred.

Responsibilities

Lead all culinary operations for Zest, including dinner service, bar and lounge offerings, and private dining events.
Oversee the execution and quality of all sushi production throughout the Club, including member dining, private functions, and special events.
Develop, execute, and regularly refresh menus that reflect seasonal ingredients, culinary trends, and member preferences.
Create innovative daily and weekly specials that enhance the dining experience and drive member engagement.
Ensure the highest standards of food quality, presentation, flavor, consistency, and execution.
Maintain current recipes, plating standards, and production procedures for all menu offerings.
Provide visible, hands-on leadership during all service periods.
Direct daily kitchen operations to ensure efficient ticket times, smooth production flow, and exceptional execution.
Maintain high standards of sanitation, cleanliness, organization, and food safety.
Monitor inventory levels, ordering, receiving, storage, and product rotation.
Ensure compliance with Club recipes, portion standards, and quality expectations.
Manage labor resources efficiently while maintaining exceptional service standards.
Regularly visit the dining room, lounge, and private dining areas to engage with members and guests.
Build meaningful relationships by seeking feedback and anticipating member preferences.
Address member concerns promptly and partner with Front of House leadership to ensure effective service recovery.
Collaborate with service leadership to deliver seamless dining experiences.
Promote a hospitality-first culture that consistently exceeds member expectations.
Recruit, train, mentor, coach, and develop culinary associates.
Foster accountability, professionalism, teamwork, and continuous improvement.
Conduct ongoing performance coaching and evaluations.
Develop culinary skills through hands-on instruction and training.
Recognize outstanding performance while addressing performance concerns promptly and professionally.
Create opportunities for career growth and succession planning within the culinary team.
Assist in developing and managing departmental labor, food cost, and operating budgets.
Monitor food cost, waste, inventory, and purchasing to achieve financial objectives.
Analyze operational performance and implement strategies that improve efficiency and profitability.
Minimize waste through proper forecasting, inventory management, and production planning.
Support purchasing decisions and vendor relationships.
Partner closely with Front of House leadership to ensure consistent communication and operational alignment.
Collaborate with Catering & Club Events, Banquets, Purchasing, Stewarding, and other Culinary leaders.
Support Club-wide culinary initiatives, wine dinners, themed events, and member experiences.
Promote a "One Team" culture built on collaboration, respect, and operational excellence.
Participate in leadership meetings and strategic planning initiatives.
Ensure compliance with all local, state, and federal food safety regulations.
Maintain HACCP, sanitation, and workplace safety standards.
Ensure proper food handling, labeling, storage, and temperature controls.
Promote a safe working environment while maintaining all culinary equipment.
Maintain compliance with Club policies and health department regulations.