Chef de Cuisine *Private Club* M-F, Financial District in MA-Boston-Boston College Club at Clubcorp

Date Posted: 7/9/2020

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Job Summary

Chef de Cuisine *Private Club* M-F, Financial District - (203439 )


Chef de Cuisine

The Chef de Cuisine is responsible for supporting the Executive Chef in overseeing the day-to-day culinary operations at the Club. 

Second in command to the Executive Chef in all aspects of culinary operations to ensure consistently high-quality dining and private event execution.  Must exhibit a passion for excellence in culinary and hospitality, with a hunger for staying on or ahead of trend, and an eye for details and artistic plating.  Possesses a genuine desire to provide guests with an experience that goes beyond a great meal and enjoys interacting with guests in the dining room and private event contacts.  Manages culinary team and works closely with F&B Director and Private Event Sales team in developing menus, programs, and events that are “talk-of-the-town” worthy.


1. Run day-to-day operations and the culinary team in tandem withExec Chef, prep/cook/expedite as needed, ensuring proper quality, portioningand presentation.

2. Ensure consistently high-quality dining and private eventculinary execution.

3. Organize and assist in the execution and service of all activitiesconcerning ala carte, private dining room and banquets, exemplifyingefficiency, sense of urgency and detail, and instilling same in staff.

4. Ensure 100% compliance with food handling, sanitation and storageguidelines, achieving 90% or greater on company EcoSure inspection and A-ratingfrom Boston Board of Health.

5. Menu development for ala carte and any other special request by a Member,Client or Executive Chef.

6. Train and supervise employees when needed and enhance theoverall knowledge and team spirit of the kitchen staff.

7. Attend F&B meetings and banquet meetings.

8. Ordering, receiving and proper rotation of food and kitchen goods.

9. Ability to communicate kitchen direction in basic Spanish, whenneeded

Job Qualifications

  • Culinary school graduate
  • 4  years experience as a culinary manager
  • Understanding of a la carte and banquet revenue generation
  • Knowledge and experience in contemporary techniques
  • Responsibility for menu development, kitchen management
  • Technical literacy, including Microsoft Office, payroll management and Micros
  • Bilingual (English - Spanish) communication ability preferred.

(Internal Candidates should be working towards Chef STAR certification and be ServeSafe certified.)

Work Locations:Boston College Club, 100 Federal Street Floor 5M, Boston, MA, 02210
Shift:Open Availability