Vue Chef

Chesapeake Bay Beach Club•Stevensville, MD

23h

About The Position

Leads all culinary operations for the Vue outlet with full accountability for menu execution, guest satisfaction, team performance, and financial results. Serves as the primary culinary authority for the outlet, ensuring consistent delivery of the Vue dining experience while maintaining operational excellence and brand standards. This role includes responsibility for producing refined, simple sushi offerings requiring solid intermediate-level knife skills, product knowledge, and presentation expertise. The Vue Chef balances culinary creativity with disciplined cost management and service excellence.

Requirements

Culinary Core Competencies: Operations Excellence Collaborative Teamwork Guest-Focused Quality Professional Growth & Accountability Safety & Standards Compliance

Responsibilities

Oversee daily culinary operations for the Vue outlet, ensuring consistent execution of menu standards, plating specifications, and culinary identity across all service periods
Execute and supervise production of simple sushi dishes, including nigiri, sashimi, and specialty rolls, ensuring proper rice preparation, fish handling, knife precision, and presentation standards
Maintain strict seafood quality controls, temperature management, and HACCP protocols specific to raw and ready-to-eat sushi products
Direct, schedule, and develop the outlet culinary team through effective training, performance management, coaching, and succession planning initiatives
Collaborate with Front-of-House leadership to optimize service flow, menu knowledge, special offerings, and resolution of guest concerns
Manage food cost controls through strategic ordering, seafood yield optimization, portion accuracy, and waste reduction protocols
Enforce all culinary SOPs, food safety regulations (ServSafe/HACCP), sanitation standards, and health department compliance requirements
Lead menu development, seasonal sushi features, and recipe innovation in partnership with the Executive Chef to maintain competitive positioning and guest engagement
Oversee ingredient procurement, vendor relationships, and quality assurance, particularly for fresh fish and specialty Japanese ingredients
Monitor and maintain kitchen and sushi station equipment, ensuring operational readiness and sanitation compliance
Conduct daily pre-shift briefings, taste panels, and quality control checks to ensure team alignment and product consistency
Analyze operational metrics, guest feedback, and financial performance to implement continuous improvement strategies
Participate in budgeting processes and manage labor costs through efficient scheduling and productivity optimization
Represent the Vue culinary program at club events, tastings, and special functions as required