Chef de Cuisine

This is your opportunity to be part of something exceptional. Join a distinguished culinary team led by Michelin-starred Executive Chef and Culinary Director Nick Dostal, where classic technique meets modern creativity in a kitchen dedicated to excellence. Refine your skills, work with premium ingredients, and grow alongside some of Chicago’s most respected chefs. Be part of a historic club — and help shape culinary history, one plate at a time.

Position Overview
The Chef de Cuisine (exempt role) provides strategic leadership and operational oversight for all culinary functions, including à la carte dining and banquet/events. Reporting to the Executive Chef/Culinary Director, this role is responsible for driving excellence in food quality, consistency, team performance, and financial results. The Chef de Cuisine directly leads the Executive Sous Chef, Sous Chefs, and Banquet Chef while ensuring alignment, accountability, and a unified culinary vision across all areas of the operation.

Reports to: Nick Dostal (Executive Chef & Culinary Director)
Direct Reports: Executive Sous Chef, Sous Chefs, Banquet Chef
Manages: All culinary team members

• Provide high-level leadership and direction to the Executive Sous Chef, Sous Chefs, and Banquet Chef, ensuring consistency in execution and standards across all outlets.
• Establish clear expectations, hold leaders accountable, and support their development through coaching and mentorship.
• Oversee staffing strategy, scheduling oversight, and labor deployment through direct reports.
• Foster a culture of professionalism, collaboration, and continuous improvement.
• Lead employee relations matter at a leadership level, including performance management and disciplinary actions.

• Oversee all culinary operations, ensuring exceptional food quality, consistency, and presentation across restaurant and banquet programs.
• Ensure effective delegation and execution of daily operations through the culinary leadership team.
• Partner with the Executive Chef on menu development, innovation, and long-term culinary strategy.
• Maintain full oversight of banquet and event execution through the Banquet Chef, ensuring seamless delivery and member satisfaction.
• Drive operational efficiency, organization, and readiness across all kitchen areas.

• Own overall kitchen financial performance, including food cost, labor cost, and purchasing strategies.
• Oversee inventory systems, ordering processes, and vendor relationships through department leaders.
• Ensure proper controls are in place to minimize waste, manage portions, and maximize product utilization.
• Contribute to budgeting, forecasting, and long-term planning initiatives.

• Ensure all culinary operations meet or exceed health, safety, and sanitation standards.
• Maintain accountability for cleanliness, organization, and equipment maintenance across all kitchen areas.
• Implement and enforce best practices in food handling, storage, and safety compliance.

• Serve as the primary link between culinary operations and senior leadership.
• Ensure clear, consistent communication flows through the Executive Sous Chef and broader leadership team.
• Collaborate closely with front-of-house and catering teams to ensure alignment and exceptional execution.
• Participate in planning meetings to support operational success and event execution.

• Minimum 5–7 years of progressive culinary leadership experience in a high-volume, multi-outlet environment.
• Prior experience directly managing culinary leaders (Sous Chefs or Banquet Chefs)
• Proven success overseeing both à la carte and banquet/event operations.
• Strong financial acumen with experience managing food cost & labor cost
• Demonstrated leadership, coaching, and team development skills.
• Excellent organizational, communication, and problem-solving abilities.
• Culinary degree or equivalent professional training preferred.
• Proficiency with kitchen systems, inventory management, and purchasing processes.
• Must maintain current Food Manager Certification and Allergen Certification (City of Chicago compliant).

• Ability to stand and walk for extended periods, up to 10–12 hours per shift 5-6 days per week 
• Ability to lift, carry, push, and pull up to 50 lbs. regularly, and occasionally more.
• Must be able to bend, reach, stoop, kneel, and perform repetitive motions.
• Ability to work in a fast-paced, high-volume environment with exposure to heat, cold, & varying noise levels.
• Must be able to operate standard kitchen equipment safely and effectively with their hands and fingers.
• Requires the ability to see, hear, taste, and speak clearly (with or without reasonable accommodation).
• Must be able to perform essential job functions with or without reasonable accommodation.

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*Due to the high volume of candidates, please refrain from calling directly*