Hybrid Chef de Cuisine at Carolina Yacht Club

Description

Chef de Cuisine 

Status/Class Full Time/ Salaried Exempt 

Reports to Executive Chef 

Supervises All kitchen staff 

Job purpose 

The Chef de Cuisine leads and oversees the day-to-day operations of the culinary department, ensuring exceptional food quality, consistency, and service. Working in close collaboration with the Executive Chef, this role is responsible for menu development, operational standards, staff training, and cost control, while fostering a positive, professional, and innovative kitchen culture. 

Duties and responsibilities 

Operational Leadership • Maintain and enforce the culinary standards established in collaboration with the Executive Chef. • Oversee preparation and presentation of all menu items, ensuring they meet or exceed guest expectations. • Partner with the Executive Chef to design, test, and implement seasonal and special event menus for dining rooms, catering, bars, and other outlets. • Monitor portion control, recipe adherence, and food safety practices across the kitchen. • Stay current with culinary trends, seasonality, and flavor profiles to inspire innovation. 

Team Management & Development • Supervise, train, mentor, and evaluate all culinary staff, fostering a culture of accountability, teamwork, and growth. • Ensure effective communication within the kitchen through briefings, shift notes, and clear reporting systems. • Conduct performance appraisals, manage scheduling, and address personnel issues in line with company policy and labor regulations. 

Food Safety, Compliance & Standards • Ensure compliance with local, state, and federal health and safety regulations, maintaining the highest standards of sanitation and food handling. • Maintain strict quality control for all received goods, developing purchasing specifications and receiving protocols. • Uphold confidentiality and adhere to company policies regarding safety, liability, and security. 

Financial & Administrative Oversight • Assist with inventory management, cost control, and waste reduction strategies. • Order non-food products and assist with food purchasing as directed by the Executive Chef. • Support budget development through cost analysis and operational efficiency initiatives. 

Culinary Execution •  Fabricate proteins and prepare dishes according to standardized recipes and specifications. Ensure proper plating, portioning, and presentation for all menu items.   

Supervisory Responsibilities

Leads all culinary staff, managing hiring, training, scheduling, performance evaluation, and disciplinary actions. Creates and sustains a high-performing kitchen culture that aligns with the organization's values and goals.

Requirements

Physical Requirements

• Ability to stand for extended periods and perform repetitive motions.
• Capability to lift and move up to 50 pounds.
• Vision requirements include close, color, and peripheral vision, with the ability to adjust focus.

Work Environment

• Fast-paced, high-pressure kitchen environment.
• Occasional exposure to wet or humid conditions, fumes, or airborne particles.
• Moderate noise levels are typical of a busy kitchen.