CHEF DE CUISINE CHOPHOUSE

POSITION SUMMARY

The Chef de Cuisine is the day-to-day culinary leader of the Chophouse and is responsible for food quality, service execution, staff development, sanitation, food cost, labor management, inventory control, and member satisfaction. This is a hands-on leadership position focused on building a scratch-driven culinary culture while developing unique culinary programs that distinguish the Chophouse from traditional club dining.

SIGNATURE CULINARY PROGRAMS

Dry-Aged Beef Program Dry-Aged Seafood Program House Charcuterie Program Whole Animal Butchery Fermentation and Preservation Program Seasonal Tasting Menus Wine Dinners and Chef Collaborations Scratch-Made Stocks, Sauces, and Pasta Production Wild Game and Specialty Protein Dinners

PRIMARY RESPONSIBILITIES

Lead all culinary operations within the Chophouse. Ensure every dish leaving the kitchen meets Willow Brook standards. Maintain written, current, standardized recipes for all menu items. Ensure all recipes are actively followed and utilized. Create and maintain prep lists according to business levels. Verify all prep is complete, properly executed, and organized for upcoming service. Conduct line checks a minimum of 30 minutes before service. Walk all stations prior to service and verify readiness. Lead daily stand-up meetings and maintain complete pass-down communication. Be present during peak service periods and actively support service. Develop daily and weekly specials. Assist with menu changes, seasonal menu rollouts, wine dinners, and holiday events.

STAFF LEADERSHIP

Interview, train, coach, and develop line cooks and prep cooks. Ensure all staff report on time and are prepared for service. Manage schedules according to forecasted business levels. Cover call-outs and staffing shortages. Promote accountability, professionalism, and teamwork. Maintain a positive kitchen culture. Complete all required company training and compliance programs.

FOOD COST, LABOR AND INVENTORY

Responsible for Chophouse food cost performance. Assist in labor management and scheduling efficiency. Complete ordering of all food products for the Chophouse. Verify deliveries and product quality. Conduct monthly inventories. Maximize product utilization and minimize waste.

SANITATION AND SAFETY

Maintain HACCP and food safety standards. Ensure proper glove use for ready-to-eat foods. Ensure sanitizer buckets are properly maintained and utilized. Conduct daily inspections of kitchens, coolers, and storage areas. Ensure coolers, freezers, and workspaces remain organized and clean. Enforce all safety policies and procedures.

QUALIFICATIONS

3-5+ years of progressive culinary leadership experience. Strong knowledge of butchery, charcuterie, dry-aging, fermentation, and scratch cooking. Experience in upscale restaurants, private clubs, hotels, or steakhouses preferred. Strong organizational and communication skills. Ability to lead, train, and develop culinary teams. ServSafe Certification preferred.

Benefits:

Dental insurance Health insurance Vision insurance

Experience:

Progressive culinary leadership : 3 years (Required)

License/Certification:

ServSafe (Preferred)

Work Location:

In person