Ala Carte Dining- Seasonal Chef De Cuisine

Seasonal role Oct-May

Ala Carte –
Seasonal Chef De Cuisine customarily and regularly exercises independent judgment and discretion in directing the culinary operation and making decisions regarding staffing, budgeting, purchasing, scheduling, food quality, and operational priorities/member service.

The Ala Carte –
Seasonal Chef De Cuisine is responsible for the overall management and leadership of the assigned culinary ala carte outlet. The primary duty of this position is directing and managing all culinary operations, supervising and developing employees, controlling labor and food costs, ensuring compliance with all food safety regulations, and maintaining the highest standards of food quality and member satisfaction.

While the Ala Carte –
Seasonal Chef De Cuisine may occasionally assist with food preparation during peak service periods or special events, the principal responsibility is the management, supervision, and oversight of culinary operations rather than routine food production. The seasonal nature of the position does not alter its primary management responsibilities.

• Direct, manage, and oversee all daily culinary operations for the assigned outlet through subordinate supervisors and culinary staff, ensuring efficient, consistent, and high-quality execution of food service.
• Develop, implement, and maintain innovative seasonal menus that align with the Club's culinary vision, member expectations, and financial objectives.
• Establish and enforce culinary standards, recipes, presentation guidelines, and portion controls to ensure consistency and quality.
• Oversee all food production activities by directing culinary staff and monitoring execution to ensure quality, efficiency, and guest satisfaction.
• Coordinate culinary operations with front-of-house leadership to deliver seamless member experiences.
• Lead the execution of specialty dining events, catering functions, and club-sponsored events while maintaining operational excellence.
• Develop, implement, interpret, and enforce departmental operating procedures, culinary standards, and employee work rules consistent with Club policies.

• Direct, supervise, schedule, and manage the work of culinary employees across all shifts.
• Exercise independent judgment in establishing staffing levels, scheduling employees, approving overtime when appropriate, and reallocating labor resources to meet business needs.
• Interview, hire, onboard, train, coach, mentor, evaluate, discipline, promote, and recommend termination of culinary employees, with recommendations carrying substantial weight in employment decisions.
• Conduct regular performance evaluations and provide ongoing coaching, feedback, and professional development opportunities.
• Ensure staffing levels appropriately support business demands while maintaining labor efficiency.
• Foster a culture of accountability, teamwork, professionalism, safety, and continuous improvement.
• Enforce Club policies, safety procedures, and performance standards consistently and fairly.

• Manage departmental labor budgets and scheduling to maximize productivity and control labor costs.
• Develop and monitor food cost objectives through purchasing controls, inventory management, waste reduction, and portion consistency.
• Oversee inventory levels, ordering, receiving, storage, and product rotation to maintain quality and minimize loss.
• Exercise authority to recommend purchasing decisions, approve product selections within budget parameters, and negotiate with approved vendors/suppliers to achieve operational objectives.
• Analyze operational performance and implement improvements that enhance efficiency while maintaining exceptional…