Chef de Cuisine - Bistro

Job Title: Chef de Cuisine – Bistro

Department: Culinary

Reports To: Director of Culinary Operations

Position Summary

The Chef de Cuisine – Bistro oversees all culinary operations for the Bistro, including breakfast, lunch, brunch, dinner, happy hour, bar offerings, buffets, and all special events held within the venue. Ensure exceptional food quality, consistent execution, team development, and an outstanding member and guest 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.

Essential Responsibilities

Culinary Leadership

• Develop, execute, and regularly refresh menus to maintain variety, quality, and member engagement.
• Create engaging, well-thought-out daily and weekly specials that drive interest and repeat visits.
• Maintain the highest standards of food quality, presentation, consistency, and flavor.
• Ensure all culinary offerings reflect the Club's standards and meet member expectations.

Operational Excellence

• Conduct daily line checks to ensure readiness, quality, organization, and cleanliness.
• Inspect buffet presentations and monitor food quality throughout service.
• Taste menu items, soups, sauces, and specials daily to ensure consistency and excellence.
• Be present and actively engaged in the kitchen during service periods.
• Maintain strict food safety, sanitation, and storage standards.

Member Experience

• Regularly walk the dining room and engage with members and guests.
• Touch tables to gather feedback and build relationships.
• Address member concerns and requests promptly and professionally.
• Work closely with Front of House leadership to ensure a seamless and memorable dining experience.

Leadership & Team Development

• 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.

Team Leadership & Development

• Direct, lead, inspire, and motivate the culinary team.
• Teach, train, mentor, and continuously develop cooks and kitchen staff.
• Promote accountability, professionalism, and adherence to culinary standards.
• Foster a positive culture focused on teamwork, growth, and continuous improvement.
• Establish clear expectations and provide ongoing coaching and feedback.

Pool & Member Activiation Support

• Collaborate with the Pool Operations and Service Team to develop engaging activations, themed events, culinary promotions, treats, and member "delighters."
• Support seasonal programming and special events with creative food offerings.
• Develop unique experiences that enhance member engagement and increase participation.
• Ensure all pool-related culinary offerings are executed with the same standards of quality and presentation as the Bistro.

Collaboration & Communication

• Engage proactively with Front of House management and the service team.
• Foster strong communication and teamwork between culinary and service staff.
• Support Club-wide events and initiatives as needed.
• Build and maintain a cohesive "One Team" mentality across all departments.

Safety & Compliance

• 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.

Leadership Expectations

The Bistro Chef de Cuisine is expected to be a visible, hands-on leader who actively drives culinary excellence, team development, and member satisfaction. Success in this role requires strong leadership, consistent execution, operational discipline, and a collaborative approach that creates exceptional dining experiences while fostering a positive and engaged team culture.

Physical Requirements

This position requires prolonged periods of standing, walking, bending, reaching, lifting, and working in a fast-paced kitchen environment. Associates must be able to lift and carry food products, kitchen equipment, and supplies weighing up to 50 pounds while safely operating commercial kitchen equipment. The role requires the ability to work in environments with heat, steam, sharp objects, wet surfaces, and moderate to high noise levels. Flexibility to work evenings, weekends, holidays, and special events is required. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions