Pourhouse Chef De Cuisine

Job Title: Chef de Cuisine

Department: Food and Beverage

Reports to: Executive Chef, Clubhouse Manager, General Manager

FLSA Classification: Exempt

Supervises: Yes, 40 Employees

Pay Range: $100,000 - $120,000 Annual

Created / Updated: July, 2025

POSITION OVERVIEW

The Chef de Cuisine will serve as the operational leader of the culinary team of the Pour House. This individual will be responsible for overseeing the culinary direction, culinary operations and menu development and execution, with an emphasis on innovation, team development, ingredient sourcing, and executing world-class dining experiences for a discerning, well-traveled membership.

The ideal candidate will have extensive experience in top-tier restaurants, resorts, private clubs, or luxury hotels, along with a record of professional recognition and awards. The Chef de Cuisine must possess a refined palate, leadership maturity, and a deep commitment to excellence and storytelling through food.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following: 

• Direct all aspects of kitchen operations, including menu development, food preparation, and service execution through multiple meal periods.
• Design seasonal, globally inspired menus with a strong focus on fresh, healthy, locally sourced, and sustainable ingredients.
• Lead and mentor a diverse culinary team to maintain the highest standards of quality, consistency, and professionalism.
• Interviews, hires and conducts safety meetings with department staff.
• Responsible for weekly payroll, staff training, and disciplinary action.
• Keeps current with laws and regulations relating to employees; assures compliance with these laws and regulations.
• Develops and maintains a library of training resources and standard and operating procedures. 
• Develop strong relationships with producers, farmers, foragers, ranchers, and purveyors to source the finest ingredients available.
• Ensure all culinary offerings reflect creativity, sophistication, and alignment with the changing tastes of our membership.
• Collaborate with the Executive Chef, General Manager and F&B leadership on member events, tasting dinners, and club programming where appropriate/required.
• Assist with the planning, preparation and execution of club and member events.
• Work closely with Catering Department, Banquet Managers and Purchasing department to assist with BEO’s, ordering, menu development and execution of Catered or Member events. 
• Assist in maintaining budgetary and cost controls, including food cost management, inventory, and labor efficiency.
• Uphold all health, safety, and sanitation protocols in compliance with state and local guidelines.
• Stay current with culinary trends, techniques, and international cuisine to keep offerings fresh and compelling.
• Other duties as assigned. 
• This job description is not an exhaustive list of responsibilities of requirements.
• Leadership – Maintains a positive, upbeat working environment, promotes and exemplifies Company values and represents departmental objectives and interests to internal and external customer.
• Teamwork - Develops and promotes teamwork and cooperation among co-workers.
• Safety – Complies with established safe work practices and attends all safety-related training provided or made available by the Company.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

• 10+ years of progressive culinary leadership experience in luxury restaurants, resorts, private clubs, or hotels.
• Proven experience as an Executive Chef or Chef de Cuisine in a high-volume, fine dining environment.
• Proven ability to perform in both an a la carte and Catering/Banquet environment.
• Recognition from reputable culinary organizations, media, or industry awards highly desirable.

Required Technical / Other Skills and Abilities

• Strong leadership, communication, and team-building skills with a commitment to training and staff development.
• Exceptional palate and ability to develop unique, elegant, and globally inspired dishes.
• Deep knowledge of ingredient sourcing, sustainability, and local food systems.

Required Licenses/Certifications

• Ability to manage budgets, food and labor costs, purchasing, and vendor negotiations.
• Proficiency in kitchen software systems (inventory, scheduling, costing) is a plus.
• Culinary degree from an accredited institution preferred, but not required based upon outstanding experience.

DEMANDS OF THE POSITION/PHYSICAL

The physical demands described on the attached “Physical Demands of Position” chart are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. See “Physical Demands of the Position”.

• Fast-paced, high-demand environment with a focus on precision and excellence.
• Frequently stands, walks, tastes, smells, talks, listens, uses hands, and reaches with hands and arms. Occasionally sits, climbs, balances, stoops, kneels, crawls or crouches. Occasionally lifts up to 50 pounds. 
• Evening, weekend, and holiday availability required based on club events and seasonal dining schedules.

CONFIDENTIAL INFORMATION 

This position has no access to confidential information

COMPANY FUNDS

This position has no access to company funds.

PHYSICAL DEMANDS OF POSITION

Job Title: Chef de Cuisine

Date: 7/15/2025

How many hours are worked per day? Average of 10 hours

The job from a typical/average percentage time designation workday perspective

• Stand: Frequently 34-66%
• Walk: Frequently 34-66%
• Sit: Occasionally 1-33%
• Use hands to finger, handle or feel: Continuously 67-100%
• Reach with hands and arms over shoulder: Frequently 34-66%
• Reach with hand and arms over head: Occasionally 1-33%
• Climb or balance: Occasionally 1-33%
• Stoop, kneel, crouch, or crawl: Rarely less than1%
• Talk or hear: Frequently 34-66%
• Taste or smell: Continuously 67-100%

Percentage Weight Time Designation 

• Up to 10 pounds: Frequently 34%-66%
• Up to 25 pounds: Occasionally 1-33%
• Up to 50 pounds: Occasionally 1-33%
• Up to 100 pounds: Rarely less than1%
• More than 100 pounds: Rarely less than1%

This job has the following vision requirements:

• Close Vision (clear vision at 20 inches or less)
• Distance vision (clear vision at 20 feet or more)
• Color vision (ability to identify and distinguish colors)
• Peripheral vision (ability to observe an area that can be seen up and down or to the left and right while eyes are fixed on a given point)
• Depth perception (three-dimensional vision, ability to judge distances and spatial relationships)
• Ability to adjust focus (ability to adjust the eye to bring an object into sharp focus)
• No special vision requirements