Job Overview
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k)
meals provided
performance bonus eligibility
Free parking
Job Description
Columbia Yacht Club is a prestigious private club located in Chicago, renowned for its vibrant maritime culture and exceptional member services. The club offers an exclusive environment for its members, featuring a variety of amenities including waterfront dining, social events, and recreational activities centered around yachting. With a rich history and a commitment to excellence, Columbia Yacht Club prides itself on delivering an unparalleled experience that blends tradition with contemporary luxury. The club’s culinary operations play a critical role in enhancing the overall member experience by offering memorable dining options that reflect the club’s unique culture and high standards of quality. As a leading social hub for boating enthusiasts and their families, the club emphasizes a member-centric approach to hospitality, supported by a dedicated team that values professionalism, innovation, and community engagement.
The role of Chef de Cuisine at Columbia Yacht Club is a senior leadership position responsible for managing all culinary operations within the club. This full-time exempt salaried position entails full accountability for menu development, food quality, kitchen operations, cost control, and the development of the back-of-house team. The Chef de Cuisine functions as the senior culinary authority within the club and acts as a vital voice in management decision-making, ensuring the culinary offerings align with the club's values and expectations.
Success in this role means delivering consistently memorable dining experiences for members and guests by executing a distinctive, member-centered dining program that highlights seasonal and high-quality cuisine. The chef must ensure consistency in food preparation across à la carte service, banquets, and special events, maintaining the highest standards of food quality and presentation. Operational excellence is essential, necessitating close supervision of kitchen processes, food safety, sanitation, and equipment maintenance.
The Chef de Cuisine is also responsible for building and leading a skilled kitchen team that operates independently and cohesively to meet club standards. This involves hiring, training, mentoring, scheduling, and evaluating back-of-house staff while fostering a culture of accountability, professionalism, and pride in craftsmanship. The ability to implement and maintain documented systems for prep, inventory, ordering, and cost control is crucial to the role, ensuring that standards are preserved during staffing changes.
Financial stewardship is another key component, with responsibilities including managing food costs, labor efficiency, portion control, waste reduction, and budget oversight. The chef collaborates closely with the General Manager on annual budgets, forecasting, and financial performance. In addition, the role involves cross-departmental collaboration to support club events such as weddings, regattas, private functions, and other special occasions, ensuring seamless hospitality delivery.
The physical demands of the role require the Chef de Cuisine to work on a working vessel with multiple deck levels and stairs, operate within compact galley spaces, stand for extended periods, and occasionally lift up to 50 pounds. The position is not ADA accessible due to the vessel's design.
In addition to a competitive salary commensurate with experience, Columbia Yacht Club offers a comprehensive benefits package including health and dental insurance, paid time off, 401(k), meal provisions during scheduled shifts, eligibility for performance bonuses, and free parking near DuSable Harbor. The club supports a collaborative and professional environment where culinary excellence is valued and celebrated.
The role of Chef de Cuisine at Columbia Yacht Club is a senior leadership position responsible for managing all culinary operations within the club. This full-time exempt salaried position entails full accountability for menu development, food quality, kitchen operations, cost control, and the development of the back-of-house team. The Chef de Cuisine functions as the senior culinary authority within the club and acts as a vital voice in management decision-making, ensuring the culinary offerings align with the club's values and expectations.
Success in this role means delivering consistently memorable dining experiences for members and guests by executing a distinctive, member-centered dining program that highlights seasonal and high-quality cuisine. The chef must ensure consistency in food preparation across à la carte service, banquets, and special events, maintaining the highest standards of food quality and presentation. Operational excellence is essential, necessitating close supervision of kitchen processes, food safety, sanitation, and equipment maintenance.
The Chef de Cuisine is also responsible for building and leading a skilled kitchen team that operates independently and cohesively to meet club standards. This involves hiring, training, mentoring, scheduling, and evaluating back-of-house staff while fostering a culture of accountability, professionalism, and pride in craftsmanship. The ability to implement and maintain documented systems for prep, inventory, ordering, and cost control is crucial to the role, ensuring that standards are preserved during staffing changes.
Financial stewardship is another key component, with responsibilities including managing food costs, labor efficiency, portion control, waste reduction, and budget oversight. The chef collaborates closely with the General Manager on annual budgets, forecasting, and financial performance. In addition, the role involves cross-departmental collaboration to support club events such as weddings, regattas, private functions, and other special occasions, ensuring seamless hospitality delivery.
The physical demands of the role require the Chef de Cuisine to work on a working vessel with multiple deck levels and stairs, operate within compact galley spaces, stand for extended periods, and occasionally lift up to 50 pounds. The position is not ADA accessible due to the vessel's design.
In addition to a competitive salary commensurate with experience, Columbia Yacht Club offers a comprehensive benefits package including health and dental insurance, paid time off, 401(k), meal provisions during scheduled shifts, eligibility for performance bonuses, and free parking near DuSable Harbor. The club supports a collaborative and professional environment where culinary excellence is valued and celebrated.
Job Requirements
- Minimum 5 years of professional culinary experience
- 2–3 years in a Sous Chef, Chef de Cuisine, or equivalent leadership role
- Ability to manage food cost, labor, and kitchen operations
- Experience balancing à la carte service with high-volume event and banquet calendar
- Valid City of Chicago Food Service Sanitation Certificate or ability to obtain prior to start date
- Proficiency with inventory management and purchasing systems
- Availability to work days, nights, weekends, holidays, and Club events
- Capability to work on a working vessel with multiple deck levels and stairs
- Ability to stand for extended periods and lift up to 50 lbs
Job Qualifications
- Minimum 5 years of professional culinary experience, including 2–3 years in a Sous Chef, Chef de Cuisine, or equivalent leadership role
- Demonstrated success managing food cost, labor, and kitchen operations
- Experience balancing à la carte service with a high-volume event and banquet calendar
- Valid City of Chicago Food Service Sanitation Certificate, or ability to obtain prior to start date
- Proficiency with inventory management and purchasing systems
- Craftable experience preferred
- Strong leadership, communication, and hospitality skills
- Availability to work days, nights, weekends, holidays, and Club events
Job Duties
- Create seasonal, member-driven menus for all dining areas, Club events, and private functions
- Maintain exceptional food quality, presentation, and consistency across all service periods
- Incorporate member feedback and demographic preferences into menu planning
- Conduct line checks and tastings before each service
- own consistency across all stations
- Educate front-of-house teams on menu items to support the overall member experience
- Oversee all kitchen operations including prep, production, service, and event execution
- Develop and enforce documented systems for consistency, quality control, and efficiency
- Maintain full compliance with Chicago Department of Public Health regulations and all sanitation standards
- Own equipment maintenance schedules and coordinate repairs proactively with the General Manager
- Maintain a clean, organized, and correctly labeled galley operating on FIFO standards
- Hire, train, mentor, schedule, and evaluate all back-of-house staff
- Provide ongoing culinary training, safety instruction, and skills development
- Manage labor deployment against forecasted business volume
- Address performance and conduct issues in accordance with the Club’s corrective action framework, in coordination with the General Manager
- Foster a culture of accountability, professionalism, growth, and pride in craftsmanship
- Manage food cost, portion control, and waste reduction against budgeted targets
- Complete all ordering, receiving, and inventory control in Craftable with accuracy and cost awareness
- Conduct and reconcile periodic physical inventory counts
- investigate and explain variances
- Lead menu costing and seasonal pricing recommendations
- Collaborate with the General Manager on annual budgets, forecasting, and financial performance
- Work with the General Manager, Assistant General Manager, and Food & Beverage team on weddings, regattas, private events, and Club functions
- Participate in planning, menu creation, and execution of all special events
- Support cross-departmental teamwork to deliver seamless hospitality
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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