Kitchen Manager

Job Description: Kitchen Manager

Columbia Yacht Club – Chicago, IL

The Kitchen Manager at Columbia Yacht Club (CYC) is responsible for overseeing the daily operations of the "Abegweit" galley and supporting culinary facilities. This role demands a leader who can balance the unique logistical challenges of a high-volume floating clubhouse with the premium service standards expected by our membership. You will ensure consistent food quality, manage kitchen staff, and maintain rigorous safety and sanitation standards while fostering a collaborative, high-energy environment.

1. Culinary & Quality Excellence

• Oversee the preparation and execution of all menu items, ensuring they meet CYC standards for taste, presentation, and temperature.

• Conduct daily line checks and taste tests to maintain consistency across lunch, dinner, and banquet services.

• Collaborate with the Executive Chef on seasonal menu updates and daily specials that reflect member preferences.

2. Operational Management

• Manage daily kitchen workflows, including prep lists, station assignments, and inventory rotation.

• Oversee ordering and receiving of food and supplies, ensuring quality control and cost-effective purchasing.

• Maintain a highly organized "ship-shape" kitchen, maximizing efficiency within the unique layout of the club.

3. Team Leadership

• Schedule, train, and supervise back-of-house staff, including line cooks, prep cooks, and dishwashers.

• Foster a professional culture rooted in mutual respect, accountability, and continuous improvement.

• Ensure all team members adhere to club policies and uniform standards.

4. Safety & Sanitation

• Enforce strict adherence to Chicago Department of Public Health (CDPH) regulations and food safety protocols.

• Maintain a pristine kitchen environment, overseeing regular deep-cleaning schedules for equipment and storage areas.

• Experience: Minimum of 3–5 years of experience in kitchen management or a Lead Line Cook role, preferably within a private club, high-end hotel, or high-volume restaurant.

• Certifications: Must hold a valid City of Chicago Food Service Sanitation Certificate.

• Technical Skills: Proficiency in kitchen math (inventory, food costing) and familiarity with POS systems and inventory management software.

• Leadership: Strong communication skills and the ability to remain calm and decisive during high-pressure service windows.

• Physical Requirements: Ability to navigate the unique stairs and levels of a ship, stand for long periods, and lift up to 50 lbs.

• Prepare menu items according to prescribed recipes and/or special requests
• Available to work a variety of hours, days and shifts, including weekends
• Safely and effectively use and operate all necessary tools and equipment, including knives
• Ability to effectively communicate in order to perform and follow job requirements in written and spoken directions
• Ability to multitask calmly and effectively in a busy, stressful environment
• Work in a confined, crowded space of variable noise and temperature levels
• Able to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50 pounds
• Ability to stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces

• The Setting: Work on one of the most iconic vessels on the Chicago lakefront with unparalleled views of the skyline.

• The Community: Engage with a dedicated membership and a professional team committed to being the "gem of the lake."

• Growth: Opportunities for professional development within a prestigious private club environment.