Chef de Cuisine
On-siteChicago, Illinois, United States
Job Summary
Lead all culinary operations at Columbia Yacht Club, including menu development, food quality control, and cost management. Create seasonal, member-driven menus for dining areas, events, and private functions while maintaining documented systems for consistency and inventory accuracy. Oversee kitchen staff from hiring to performance evaluation, ensuring compliance with sanitation standards and equipment maintenance schedules. Collaborate with management on budgeting, forecasting, and special event execution across the Club. Work days, nights, weekends, and holidays in a working vessel environment requiring movement across multiple deck levels.
Required Qualifications
- Minimum 5 years of professional culinary experience
- 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
- Availability to work days, nights, weekends, holidays, and Club events
- Proficiency with inventory management and purchasing systems
- Strong leadership, communication, and hospitality skills
Desired Qualifications
- Craftable experience
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