Chef De Cuisine

Job Description

Job Description

Chef de Cuisine

Downtown Chicago

Salary & Benefits

• Salary: $90,000–$110,000 annually, based on experience
• Medical, dental, and vision insurance with 80% employer-paid coverage
• 401(k) retirement plan with company participation
• Continuing education and professional development opportunities
• Complimentary dry cleaning for chef uniforms
• Paid vacation, holidays, and personal time
• Dining privileges and employee wellness programs

We are seeking an accomplished, passionate, and highly organized Chef de Cuisine to join one of Chicago's premier private city clubs. This leadership role is ideal for a culinary professional who thrives in a refined, service-driven environment where exceptional cuisine, creativity, consistency, and personalized member experiences are the highest priorities.

Working closely with the Executive Chef, the Chef de Cuisine will oversee daily kitchen operations while leading, mentoring, and inspiring a talented culinary team. This individual will play a key role in menu development, execution of à la carte dining, private events, and specialty culinary experiences while maintaining the highest standards of quality, sanitation, and operational excellence.

• Lead the day-to-day culinary operations of multiple dining outlets and banquet functions.
• Partner with the Executive Chef to develop seasonal, innovative, member-focused menus.
• Ensure exceptional food quality, presentation, consistency, and execution across every service.
• Recruit, train, coach, and mentor a high-performing culinary team while fostering a culture of professionalism and accountability.
• Manage food and labor costs through effective scheduling, purchasing, inventory controls, and waste reduction.
• Maintain strict adherence to all sanitation, food safety, and health department regulations.
• Collaborate with front-of-house leadership to deliver seamless member experiences and special events.
• Oversee product ordering, receiving, inventory management, and vendor relationships.
• Support execution of wine dinners, holiday events, chef's tasting menus, and other signature member experiences.
• Lead by example through a hands-on approach and a visible presence in the kitchen.

• 5+ years of progressive culinary leadership experience as a Chef de Cuisine, Executive Sous Chef, or similar role.
• Luxury hotel, fine dining restaurant, or private club experience strongly preferred.
• Proven success leading high-performing culinary teams in a fast-paced, quality-focused environment.
• Strong knowledge of modern cooking techniques, seasonal cuisine, and elevated presentation.
• Experience managing food cost, labor budgets, inventory, and purchasing.
• Excellent organizational, communication, and leadership skills.
• Passion for mentoring and developing culinary talent.
• Ability to remain calm and decisive during high-volume service periods.
• Culinary degree or equivalent professional training preferred.
• Food Safety Manager Certification required or obtainable upon hire.