Chef de Cuisine

Heritage Golf Group; Loveland (OH); On-site; USD 60,000 - 90,000; Full time

Job summary

Heritage Golf Group in Loveland, OH invites a Chef de Cuisine to lead all member dining production and assist with banquet functions. You will help Executive Chef with menus, recipes, purchasing specs, and culinary standards, developing new dishes and daily features while maintaining food cost targets and high quality.

This role emphasizes creativity, sanitation, and presentation, with opportunities for growth toward Executive Sous Chef or Executive Chef within a club-focused culinary leadership

Qualifications

• Minimum 2–3 years of culinary experience with leadership responsibilities.
• Strong multitasking, attention to detail, and adherence to health codes.
• Flexibility to work holidays, evenings, and weekends as needed.

Responsibilities

• Develop and implement member dining menus with emphasis on quality, creativity, and presentation.
• Prepare food items for special menus, member functions, and events.
• Supervise daily food production to ensure quantity and quality standards.
• Train, supervise, and develop line cooks and production staff.
• Coordinate kitchen logistics for member dining functions and banquets.

Skills

Team leadership

Menu development

Food quality

Sanitation

Training staff

Production planning

Cost control

Education

High school diploma

Culinary diploma/advanced certification

Job description

The Chef de Cuisine is responsible for all food production related to Member à la carte dining and assists with banquet functions as needed. This role supports the Executive Chef in developing new menus, food purchasing specifications, recipes, and culinary standards. The Chef de Cuisine develops new dishes and daily features, maintains food cost targets, and ensures the highest professional standards of food quality, creativity, presentation, and sanitation.

Key Responsibilities

Menu Development & Food Quality

• Develop and implement all member dining menus with a strong emphasis on quality, creativity, and presentation.
• Create new dishes and daily features while maintaining established food cost targets.
• Maintain menu item cost analysis to ensure proper pricing.
• Prepare food items for special menus, member functions, and events.
• Supervise daily food production to ensure proper quantity and quality standards are met.

Leadership & Team Development

• Train, supervise, and provide ongoing development for line cooks and production staff.
• Plan daily and weekly production schedules and oversee purchasing for member dining operations.
• Conduct ongoing training to ensure consistency and high culinary standards.
• Assist subordinates with job duties as needed and develop team members for future promotion opportunities.
• The goal of this position is to grow into the role of Executive Sous Chef or Executive Chef.

Operations & Collaboration

• Coordinate kitchen logistics and daily planning for member dining functions.
• Work closely with the Sous Chef and Executive Chef to execute banquets, staffing plans, ordering, special event menus, and regular dining menus.
• Host and participate in daily lineups with both BOH and FOH teams to review daily features and events.
• Make regular appearances in the dining room to engage with Members and solicit feedback on the dining experience.
• In the absence of the Sous Chef, fulfill Sous Chef responsibilities.

Standards, Safety & Professionalism

• Maintain the highest standards of sanitation and proper food handling in compliance with health codes.
• Maintain personal and team grooming and appearance standards.
• Understand and follow club emergency procedures.
• Maintain an orderly, clean, and safe work environment.
• Understand and support club culture, professionalism, and service expectations.

Additional Responsibilities

• Perform special projects and other duties as assigned by the Executive Chef.

Physical Demands

The physical demands described are representative of those required to successfully perform the essential functions of this role. This position is highly active and requires standing for extended periods. The employee must frequently lift or move items weighing over 25 pounds. Specific vision abilities required include close vision, peripheral vision, depth perception, and the ability to adjust focus.

Experience & Education

• High school or trade school diploma preferred; official culinary diploma or advanced certification is a plus.
• Minimum of 2–3 years of related culinary experience.
• Proven experience managing and leading a team to deliver a consistent, high-quality product.
• Strong multitasking skills with attention to detail.
• Flexibility to work holidays, evenings, and weekends as needed.