Chef de Cuisine - Grand Pines

Huntsville, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $54,300.00 - $74,200.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development opportunities

Bonuses

Job Description

Grand Pines - Bentwater Yacht & Country Club is a prestigious and exclusive private club nestled in a beautiful setting, known for its exceptional amenities and commitment to superior member service. The club boasts a rich history of providing a luxurious and welcoming environment where members and guests can enjoy a variety of recreational, dining, and social activities. As one of the most sought-after destinations in the region, Grand Pines - Bentwater Yacht & Country Club prides itself on maintaining high standards in all aspects of club operations, including its renowned food and beverage services. The club features exquisite dining venues, stunning event spaces, and top-tier staff dedicated to creating memorable experiences for all who walk through its doors.

We are currently seeking a highly skilled and motivated Chef de Cuisine to lead our food and beverage production and service team. Reporting directly to the Executive Chef of Bentwater Yacht and Country Club, this critical role involves overseeing all culinary operations, ensuring that every dish meets the highest standards of quality and presentation. The Chef de Cuisine will play an essential role in planning and implementing budgets, recruiting, training, and supervising kitchen and service personnel, and applying marketing principles to exceed the wants and needs of our discerning club members and guests.

This position is designed for an experienced professional passionate about culinary excellence and leadership within a high-volume, high-end food and beverage establishment. The Chef de Cuisine will develop and maintain comprehensive training procedures for both management and hourly employees, fostering a motivated and efficient team dedicated to outstanding hospitality. In addition to culinary expertise, this role requires a strong business acumen, including proficiency in budget management, cost control, and operational planning. The ability to create innovative menus and beverage programs that cater to diverse member preferences is also crucial.

As a key leader within the club, the Chef de Cuisine will ensure compliance with all safety, sanitation, and legal standards, maintaining a safe and welcoming environment for employees and guests alike. This position offers a unique opportunity to contribute to the club's prestigious legacy while advancing your career in a dynamic and supportive atmosphere. If you are a seasoned culinary professional who thrives in a leadership role and is dedicated to exceeding member expectations through superb food and beverage service, we invite you to join the team at Grand Pines - Bentwater Yacht & Country Club.

Job Requirements

High school diploma or GED
minimum 5-10 years management experience in high volume food and beverage establishment
TABC certification within 90 days from start date
CPR certification within 90 days of employment
proficiency in MS Office
proficiency in POS software
basic accounting knowledge
ability to lead and motivate a team
good interpersonal skills
knowledge of catering and banquet operations
ability to maintain training programs
adherence to safety and sanitation standards
ability to manage budgets and cost control
effective communication skills

Job Qualifications

High school diploma or GED
college degree preferred
minimum 5-10 years management experience in high volume food and beverage establishment
multi-unit management experience preferred
TABC certification required within 90 days of start date
CPR certification required within 90 days of employment
proficiency in MS Office
proficiency in POS software with Jonas preferred
basic accounting knowledge with P&L responsibilities
motivational leadership skills
familiarity with all styles of service
strong background in catering and banquet industry
ability to develop and maintain training procedures for management and staff
personable and outgoing with excellent interpersonal skills

Job Duties

Maintain highest level of motivation for food and beverage operations to ensure excellence and exceed member satisfaction
develop operating budget for each department revenue outlet and monitor sales and cost goals
execute effective orientation and training program for new staff
implement ongoing training and professional development for experienced staff
ensure compliance with safety, sanitation, energy management, and maintenance standards
enforce standard operating procedures for sales and cost control
conduct internal and external marketing and sales promotion for food and beverage operations
manage organizational chart, staffing, scheduling procedures, and job descriptions for all department staff
approve menus proposed by Executive Chef for all outlets and special events
establish quantity and quality output standards for all personnel positions
manage job performance and salary reviews coordinated with General Manager
ensure compliance with wage, hour, and alcoholic beverage laws
research new products and analyze cost and profit benefits
maintain documentation for food and beverage departments
implement policies and procedures for the department
monitor ordering and receiving program to ensure proper quantity and pricing
review food preparation and presentation techniques to maximize member satisfaction and minimize costs
greet guests and oversee service regularly
develop beverage program including wine lists, cordials, draft beer, alcoholic and non-alcoholic beverages
personally handle selected member and guest complaints and advise General Manager on corrective actions
develop and promote club functions, special events, banquet and outside functions
manage profit goals as outlined in operating plans and budgets
oversee selection, interview, and hiring of all food and beverage employees
participate in employee terminations when necessary
operate Food & Beverage department at highest level of member satisfaction and within budget
perform reasonable requests as directed by senior management
adhere to BWYCC mission statement and core values
perform additional duties as assigned by Executive Chef or General Manager