The Chef  De Partie will be responsible for menu planning, food preparation, back-of-house management, and cost management for the club.  In addition to overseeing daily back-of-house operations, the Chef  De Partie will collaborate with the entire management team to run the business effectively. This position requires excellent communication skills, strong team management abilities, and a commitment to maintaining the highest culinary standards.

We are seeking candidates who demonstrate initiative, dedication, and a genuine passion for hospitality and fine cuisine. Ideal candidates will have more than 6 years of culinary management experience in a fine-dining restaurant, private club, or upscale hotel. Applicants must be able to work well under pressure, remain organized, and have a personable, flexible demeanor. Additionally, candidates should be self-motivated and willing to work long hours as needed.

Must have unrestricted ability to work in the United States.

Must be flexible to work any time/day of the week, weekends, and holidays if assigned.

Salary $85,000 - $115,000 USD,  Full-Time, Medical, 401K, Meals, Employee Assistance Program, etc al

• Experienced leader who leads by example, promotes a positive approach, and maintains a strong work ethic. Maintain a clean, neat, and professional appearance, and require the same from staff.
• Oversee the selection, hiring, training, standards and procedures, evaluations, and scheduling processes within the department.
• Supervise and manage Executive Sous Chefs and all line-level employees, and handle weekly scheduling duties.
• Communicate effectively with department heads in food services, beverage, and related support and operating departments.
• Effectively direct the planning, design, coordination, and organization of all food production for restaurant, catering, and commissary operations. Collaborate on menu planning and development for the club.
• Work with the Executive Chef on the capital budgeting process, including daily revenue forecasting, labor costs, and operating expenses. Utilize P&L statements as tools to maintain appropriate cost and revenue levels.
• Organize and monitor the mise en place for tasting and casual menus to ensure quality and efficiency.
• Ensure food quality and safety measures are implemented while keeping food costs within targeted levels. Maintain the cleanliness of the walk-in freezer and refrigerator.
• Maintain systems and procedures for ordering, receiving, storing, preparing, and serving of food.
• Enforce standards for food preparation, including the wholesomeness of food, proper labeling and dating, and product rotation.
• Ensure the kitchen's cleanliness and adherence to local and state health regulations.
• Implement nightly end-of-shift prep lists and checklists.

Qualifications:

• Preferred qualifications include six or more years of experience in a hotel, restaurant, or catering facility of similar caliber.
• Candidates should possess a background and passion for seasonal, farm-to-table cuisine, along with a strong understanding of both classic and modern culinary techniques.
• Applicants must be able to work all kitchen stations and thrive in a fast-paced, high-volume environment.
• Additionally, a strong business acumen is essential, including experience in food cost and vendor management, as well as the ability to lead and mentor the kitchen team.
• A culinary degree and fine dining experience are preferred.
• Fluency in reading, writing, and speaking in English is required.
• Fleuncy in Spanish preferred.

Physical Requirements:

• Most work tasks are performed indoors. The temperature can be very hot, with or without control of environmental systems.
• Must be able to work standing and constant walking for the period of a shift.
• Periodical bending, kneeling, and stretching are required.
• Pull, push, move, carry, and lift; at least 35 pounds of force is required.
• Requires manual dexterity to use and operate the kitchen and other equipment.
• Must be able to seize, grasp, turn, and hold objects with hands.
• Must be able to maneuver between stations and areas efficiently and easily.

Must have unrestricted ability to work in the United States.

Must be flexible to work any time/day of the week, weekends, and holidays if assigned.

Salary $85,000 - $115,000 USD, Full-Time, Medical, 401K, Meals, Employee Assistance Program, etc al.