Chef de Cuisine, University Club of Chicago – Chicago, IL

About the Club

Originally founded by a small group of university graduates hoping to foster an appreciation of literature and the arts, the University Club of Chicago continues to uphold that tradition, while offering so much more. It is where artists, entrepreneurs, civic leaders, authors and professionals from every industry come together to learn, celebrate, and connect. Learn why members consider the Club, located in the heart of downtown Chicago, their home away from home.

The Club runs on a very real expectation of excellence — not the poster-on-the-wall kind, the lived-in version. Departments know the bar is high, and they’re proud of meeting it. What makes it work is that you pair those expectations with genuine support: clear communication, consistent follow-through, and a leadership presence that listens. The culture is high-touch, high-expectation, people-centered, and always evolving.

It’s a place where excellence is the standard, communication is honest, collaboration is normal, and growth never stops.

The Food and Beverage program at the University Club of Chicago is led by Executive Chef Rafat Alzein. Chef Alzein takes a contemporary approach to cooking, emphasizing seasonal ingredients, refined technique, and authentic flavor. The University Club of Chicago has a reputation of quality food and service. UCOC is seeking a candidate that will preserve and enhance the culture and provide legacy and bench strength.

The Culinary Team has matured into a very efficient, welcoming group of professionals. Costs are in line. The food program is well received and Team morale is high. This is a new position the Club is creating.

It is paramount that the candidate is open to a supportive, appreciative and dignified culture founded on friendship and mutual respect. An eagerness to learn and advance with a desire to pursue professional certifications. The selected candidate as a broad-based skill set which include both advanced culinary knowledge and administrative ability. Personality and Respect are paramount for the candidate.

• Address Inconsistencies with Departments Culinary Needs – The Chef de Cuisine is expected to evaluate and improve the focus of the kitchen team. The goal is to deliver a fresh product on a consistent basis with a sense of urgency.
• Club Culture and alignment – Inspire the team and build a strong culinary culture driven to excellence. Serve as coach and mentor and lead by example. Team growth and collaboration with other key management is important for success. Support and encourage career development in the culinary team.
• Execute Kitchen Duties i.e. expedite, schedule, create menus. Actively engage culinary staff to work as a team. Be receptive to Chef and member feedback and suggestions. Improve systems and implement SOPS that work.

• The position requires an engaged leader who works with very high standards but remains flexible. He/she demonstrates culinary excellence, leadership, and is able to deliver on a consistent basis within financial parameters.
• The Chef de Cuisine is creative and has a high command to the operations and an even temperament during the most stressful times.
• The Chef de Cuisine has great people and communication skills and is a directly represents the Executive Chef.
• The Chef de Cuisine maintains sanitation and safety standards throughout the operation.
• The Chef de Cuisine is visible to the membership. Is engaging and dynamic with a goal to create a ‘Happy Membership.’ An individual who understands the desires of the members.
• The Chef de Cuisine will have to balance the menu maintaining traditional favorites and at the same time introduce new ideas to create a continuity of innovation.
• The Chef de Cuisine is a hands‑on individual who leads by example and jumps on the line if necessary.
• The Chef de Cuisine will work directly with Executive Chef in helping develop the budget. He/she is involved in food costs, kitchen labor costs and capital planning.
• The Chef de Cuisine is expected to attend committee meetings in the absence of the Executive Chef.
• The Chef de Cuisine is creative and has…