POSITION OVERVIEW

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.

PRIMARY GOALS

• Deliver a distinctive, member-centered dining program that reflects the Club’s culture and standards.

• Execute high-quality seasonal cuisine with consistency across à la carte service, events, and banquets.

• Build and lead a kitchen team that is trained, accountable, and capable of operating to standard independently.

• Ensure operational excellence across food production, safety, sanitation, and equipment maintenance.

• Meet or exceed financial goals related to food cost, labor efficiency, and budget management.

• Establish and maintain documented systems — prep sheets, par levels, ordering guides, and inventory procedures — that survive staffing changes.

KEY RESPONSIBILITIES

Culinary Leadership & Menu Development

• 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.

Operational & Kitchen Management

• 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.

Team Leadership & Development

• 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.

Financial & Inventory Management

• 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.

Events & Club Collaboration

• 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.

REPORTING STRUCTURE & MEETINGS

• Reports directly to the General Manager.

• Attends weekly manager meetings and daily staff meetings.

• Leads periodic menu classes, culinary training, and service-quality workshops.

• Holds Tier 2 back-of-house authority within the Club’s Disciplinary Authority and Corrective Action System.

QUALIFICATIONS

• 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.

PHYSICAL DEMANDS & WORK ENVIRONMENT

The venue is a working vessel and is not ADA accessible. The role requires movement across multiple deck levels and stairs, work in compact galley spaces, extended periods of standing, and lifting up to 50 lbs.

COMPENSATION & BENEFITS

• Full-time exempt salaried position; salary commensurate with experience.

• Health and dental insurance, paid time off, and 401(k).

• Meals provided during scheduled shifts.

• Performance bonus eligibility as determined by the Board of Directors.

• Free parking at or near DuSable Harbor.

ACKNOWLEDGEMENT

This job description describes the general nature and scope of the position. It is not an exhaustive list of duties, and responsibilities may be modified at the Club’s discretion. This document does not constitute a contract of employment. Employment with Columbia Yacht Club is at-will.