Chef de Cuisine

Base Pay $70,000.00 - $80,000.00 / Year Job Category Food & Beverage BOH Employee Type FT Exempt Contact information: Corey Sindle The Country Club of Virginia is searching for a dedicated Chef de Cuisine to lead the culinary operations, ensuring seamless management, exceeding member expectations, and achieving financial objectives. Responsibilities Ensure only the highest quality product is served to members and their guests. Communicate and maintain standard operating procedures for all staff. Ensure sanitation is held to the highest standards. Track and report on all food and labor costs. Run the culinary department within budget guidelines. Skills and Abilities Be familiar with, or be willing to learn, how to use F&B procurement programs. Possess thorough knowledge of diverse cuisines, beverages, and culinary trends. Proficient in Microsoft Office. Good written and verbal communication skills. Ability to regularly stand, walk, lift and move objects up to 50 lbs, and perform other physical tasks such as climb, balance, kneel, crouch or crawl. Education & Experience Proven ability to provide direction and overall team leadership to culinary staff, create new menus, meet food and labor cost goals, and implement controls. 3-5 years of management experience working in multi‑unit operations with heavy à la carte experience. Prior experience in a country club environment is preferred. Serve‑Safe certified or equivalent. Compensation & Benefits Salary commensurate with experience; benefits include 401(k) retirement plan with employer contribution and match, medical/dental/vision insurance, fully paid life, short and long‑term disability insurance, flexible spending accounts, and free employee meals while working. Legal CCV conducts post‑offer drug tests and criminal background screenings. #J-18808-Ljbffr