Chef de Cuisine

Broken Sound Club is a prestigious private club renowned for offering exceptional recreational and social experiences to its members. Located in a vibrant community, the club combines luxury and comfort with a rich tradition of hospitality, catering to a diverse and discerning membership. Known for its dedication to excellence in service and facilities, Broken Sound Club provides an exclusive environment where members can indulge in gourmet dining, sports activities, and community events. The club’s culinary department plays a vital role in creating memorable dining experiences that reflect the club’s commitment to quality and sophistication. Its elite culinary team operates with passion and professionalism, ensuring that every meal served exceeds expectations, whether at casual lounge settings, private dining rooms, or high-profile social functions. The culinary team is supported by the latest kitchen technology and a supply chain that prioritizes fresh, local ingredients and seasonal produce to maintain the highest food standards.

The Chef de Cuisine - Zest at Broken Sound Club is a key leadership role within the club’s culinary department, reporting directly to the Director of Culinary Operations. This position holds full responsibility for the overall culinary leadership and daily management of the club’s flagship restaurant, Zest. The role demands a hands-on approach to overseeing all culinary operations, including dinner service, bar and lounge offerings, private dining experiences, and the specialized sushi program. The Chef de Cuisine must ensure that every dish meets exceptionally high standards relating to food quality, presentation, flavor, and consistency while maintaining operational excellence and delivering an outstanding member dining experience.

In addition to managing daily kitchen operations efficiently, the Chef de Cuisine collaborates closely with other departments, including Front of House leadership, to foster a seamless dining experience for members and guests. They lead the culinary team by recruiting, training, mentoring, and coaching staff to cultivate a culture of professionalism, creativity, accountability, continuous improvement, and teamwork. Menu development is a critical aspect of the role, requiring deep understanding of seasonal ingredients, culinary trends, and guest preferences to innovate and introduce engaging daily and weekly specials that enhance the dining experience and drive member engagement.

The Chef de Cuisine is also instrumental in maintaining and enforcing high sanitation, food safety, and HACCP compliance standards, ensuring that the kitchen operates within federal, state, and local health regulations. Financial responsibilities include assisting with departmental budgets and controlling food costs, waste, inventory, and purchasing practices to meet financial goals. The role requires physical stamina to work in a fast-paced kitchen environment, capable of handling kitchen equipment and food products under various conditions.

This leadership position provides a unique opportunity to join a distinguished club committed to culinary excellence and elevating member satisfaction. It not only requires extensive culinary expertise and progressive leadership experience but also a passion for innovation and team development, along with strong collaboration skills. This is a full-time role with competitive compensation and a wide range of comprehensive benefits, reflecting the club’s investment in its team’s professional growth, health, and well-being.