Chef de Cuisine - Beechmont Country Club

Cleveland, OH, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Exact $85,000.00

Work Schedule

Day Shifts

Weekend Shifts

Night Shifts

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Disability insurance

401(k) with match

Paid holidays

Paid Time Off

Job Description

Beechmont Country Club is a prestigious private golf and country club located in the greater Cleveland area, known for its rich history and exceptional amenities. Established over a century ago, with its Centennial anniversary celebrated in 2023, the club is currently undergoing a comprehensive property-wide renovation expected to be completed by mid to late 2026. This renovation promises to enhance Beechmont’s standing as the premier destination for golf, social, and family activities in the region. The club is characterized by its warm and comfortable environment that fosters camaraderie among its members, blending individual attitudes, values, and interests into a welcoming community. Members enjoy a variety of recreational activities including a challenging Stanley Thompson-designed golf course, a state-of-the-art fitness center, tennis courts, and multiple dining options that accommodate casual and fine dining experiences alike. The social calendar at Beechmont Country Club is lively and varied, featuring themed dinners, holiday celebrations, family events, and other exclusive gatherings that offer endless opportunities for members to connect with friends and family. This vibrant atmosphere cultivates lasting friendships and cherished memories, central to the Beechmont experience.

The Chef de Cuisine (CDC) at Beechmont Country Club plays a vital role in delivering exceptional culinary experiences that reflect the club’s esteemed reputation. This is a full-time salaried position based in a fast-paced professional kitchen environment in Orange, Ohio, reporting directly to the Director of Culinary. The CDC is entrusted with overseeing all aspects of food preparation, ensuring the highest quality standards using the freshest and finest ingredients available. This includes writing, maintaining, and updating menu specifications, recipes, and production forecasts, thereby supporting the club’s commitment to excellence and innovation in culinary offerings. The Chef de Cuisine also manages supply requisitions and production flow, with a keen focus on cost control and quality assurance. In addition, the CDC is responsible for maintaining compliance with health department regulations through proper food receiving, storage, rotation, and sanitation practices. They must ensure kitchen equipment is clean, functional, and promptly repaired when necessary. The role includes substantial leadership responsibilities, such as interviewing, hiring, training, and managing kitchen staff that may include sous chefs and cooks, while fostering a positive work environment through performance evaluations, rewards, and disciplinary actions when appropriate. Beyond kitchen operations, the Chef de Cuisine is expected to embody the club’s values and brand image by representing themselves professionally to members and strictly adhering to the guidelines outlined in the Troon Associate Handbook. The position demands flexibility in working hours, including day and night shifts, weekends, holidays, and extended hours during high-volume seasons like golf and holidays. A salary range of $85,000 to $90,000 is offered, commensurate with experience and qualifications, complemented by a comprehensive benefits package. This is an excellent opportunity for a culinary professional passionate about fine dining and leadership within a distinguished private club setting.

Job Requirements

Associate degree preferred
Six months to one-year related experience and/or training
or equivalent combination of education and experience
Exceptional interpersonal and communication skills
Excellent oral and written communication skills
Food safety and applicable sanitation training
Ability to work extended hours during golf and holiday season
Ability to work weekends and holidays
Ability to lift and/or move up to 50lbs occasionally
Ability to stand, walk, reach, balance, stoop, twist upper body, kneel, and climb as required
Moderate exposure to extreme cold, heat, chemicals, pesticides, gasoline, vibration, pollen, dust, mechanical and electrical hazards
Regular and reliable attendance

Job Qualifications

Associate degree preferred
Six months to one-year related experience and/or training
or equivalent combination of education and experience
Must have exceptional interpersonal and communication skills
Must have excellent oral and written communication skills
Food safety and applicable sanitation training
Experience in managing kitchen staff
Ability to maintain high standards of food quality and safety
Strong organizational and leadership skills

Job Duties

Ensures proper preparation of menu items
Inspects, selects, and uses only the freshest fruits, vegetables, meats, fish, fowl, and other food products to maintain the highest standard in the preparation of all menu items
Writes, maintains, and updates all menu specifications, recipes and pictures, and production forecasts
Prepares requisitions for supplies and food items for production
Observes production flow and adjusts in order to adhere to control procedures for cost and quality
Ensures proper receiving, storage (including temperature setting) and rotation of food products in compliance with health department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service
Monitors that all equipment in the kitchen is clean and in proper working condition
Identifies need for repairs and ensures that repairs are made in a timely manner
Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates
addresses complaints and resolves problems
Manages department members that may include but is not limited to: Sous Chefs and Cooks
Assures that effective orientation and training are given to each new associate
Develops ongoing training programs
Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses
Incorporates safe work practices in job performance
Regular and reliable attendance
Performs other duties as required
Represents themselves to the membership in a professional manner consistent with the brand that Beechmont and Troon represents
Consistently complies with the rules and regulations stated in the Troon Associate Handbook