Job Description

Position Overview

We are seeking a highly skilled, creative, and operationally precise Sous Chef / Head Chef to join our exclusive private membership club in SoHo, NYC. This role offers the rare blend of culinary leadership and hands-on production serving as both the creative driver of our elevated French and Mediterranean menu and the operational backbone of our kitchen.

Initially, this will be a solo chef environment, requiring mastery in execution, presentation, and personalized service. As the club grows, the role will evolve into a leadership position overseeing a small culinary team, providing mentorship and maintaining the impeccable standards our members expect.

Key Responsibilities

Culinary Execution & Leadership

• Prepare and execute all menu items from prep through plating with precision, elegance, and consistency.
• Maintain a spotless, organized, and efficient kitchen environment that reflects luxury hospitality standards.
• Train, mentor, and supervise future culinary team members in techniques, service standards, and club culture.
• Act as second-in-command during larger events or when collaborating with guest chefs.

Menu Development & Creativity

• Collaborate with club leadership to design seasonal menus rooted in French and Mediterranean flavors.
• Develop bespoke menus for intimate gatherings, member events, and exclusive dining experiences.
• Source, evaluate, and manage premium ingredients, including specialty imports and local seasonal produce.
• Innovate with presentation and flavor profiles while respecting member preferences.

Operational Management

• Manage ordering, inventory, receiving, and vendor relationships.
• Ensure food safety, sanitation, and hygiene standards are met or exceeded.
• Organize kitchen workflow for maximum efficiency and minimal waste.
• Support budgeting and cost control measures while maintaining quality standards.

Member Engagement & Experience

• Present dishes with warmth, confidence, and impeccable attention to detail.
• Engage discreetly with members to understand their culinary preferences and deliver personalized experiences.
• Uphold the club’s standards for professionalism, discretion, and service excellence.

Requirements & Qualifications

• 4+ years of experience in fine dining, luxury hospitality, or private chef roles.
• Culinary degree or equivalent professional training preferred.
• Demonstrated expertise in both French and Mediterranean cuisines.
• Strong background in high-touch, small-batch cooking and event dining.
• Impeccable knife skills, plating technique, and flavor development.
• Experience in solo or small-team kitchen environments.
• Ability to adapt and lead under pressure while maintaining poise.
• High level of discretion and professionalism; previous private club, yacht, or estate experience highly desirable.

Growth Potential

This position begins as the sole culinary lead, but as the club expands, it offers the opportunity to shape and lead a growing kitchen team while preserving the exclusive, high-touch dining ethos that defines our member experience.

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