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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $85,000.00 - $110,000.00
Benefits
401(k)
401(k) matching
Dental Insurance
Health Insurance
Paid Time Off
Relocation assistance
Vision Insurance
Job Description
The Cleveland Yachting Club, founded in 1878, is one of the oldest and most prestigious yachting clubs in the United States. Located at the mouth of the Rocky River, the club boasts a scenic island basin that provides excellent dockage for an array of sail and power fleets. Renowned for its rich history and vibrant sailing community, the club has upheld a tradition of excellence and hospitality, making it a favorite destination for members and guests alike. With a legacy stretching back over a century, The Cleveland Yachting Club continues to thrive as a centerpiece for sailing enthusiasts and social... Show More
Job Requirements
- Culinary degree or equivalent professional training preferred
- Four years of management experience as an Executive Chef or Executive Sous Chef
- Experience in private club culinary management preferred
- Strong leadership skills
- Excellent organizational and communication abilities
- Current food safety certification
Job Qualifications
- Culinary degree or equivalent professional training preferred
- Minimum of four years prior management experience as an Executive Chef or Executive Sous Chef
- Prior experience in a private club preferred
- Strong leadership, organizational, and communication skills
- Current food safety certification
Job Duties
- Design, plan, and execute seasonal, creative, and diverse menus for all dining outlets, events, and private functions
- Maintain high culinary standards with consistent food quality, presentation, and taste
- Accommodate member preferences, dietary restrictions, and special requests
- Incorporate fresh, local, and premium ingredients where possible
- Oversee all kitchen operations including ala carte dining, banquets, regattas, and special club events
- Ensure compliance with all health, safety, and sanitation regulations
- Develop and enforce standard operating procedures for food preparation and service
- Maintain a clean, organized, and efficient kitchen environment
- Recruit, train, supervise, and evaluate kitchen staff
- Foster a positive, professional, and team-oriented kitchen culture
- Schedule staff efficiently to meet operational needs
- Prepare and manage food and labor budgets while maintaining quality standards
- Control food and labor costs, minimize waste, and manage inventory
- Source vendors and negotiate pricing to ensure cost efficiency and product quality
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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