Chef de Cuisine

Job Title: Chef de Cuisine – Zest

Department: Culinary

Reports To: Director of Culinary Operations

Position Summary

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.

Essential Responsibilities

Culinary Leadership

• 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.

Kitchen Operations

• 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.

Member Experience

• 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.

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.

Financial & Operational Performance

• 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.

Collaboration & Communication

• 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.

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.

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