Unique Club/Facility Details

Golf Facilities

Racquet Facilities

Swimming Facilities

Other Athletic Facilities

Dining Facilities

• 1 Monroe - Formal Dining Room that seats 150
• 1 Monroe - Informal Dining Room that seats 50
• 1 Monroe - Lounge/Bar that seats 50
• 1 Monroe - Outdoor Dining that seats 100
• 1 Monroe - Private Function Room that seats 80
• 1 Monroe - Meeting Room that seats 30
• 1 Belmont - Casual Dining Room that seats 150
• 1 Belmont - Lounge/Bar that seats 50
• 1 Belmont - Outdoor Dining that seats 100

The Culinary Manager supports the Executive Chef in the daily operations of the kitchen, ensuring high-quality food production, cleanliness, organization, and consistency across all culinary outlets. This role provides hands-on leadership to line cooks, prep cooks, pastry staff, pantry attendants, and stewards while maintaining smooth workflow, accurate receiving practices, and compliance with sanitation and safety standards.

The Culinary Manager acts as the Executive Chef’s key support in supervising kitchen staff, assisting with prep, maintaining inventory systems, monitoring food quality, and ensuring that all kitchen operations meet Chicago Yacht Club standards.

Essential Duties & Responsibilities

1. Daily Kitchen Operations

• Oversee daily kitchen activities to ensure efficient, organized, and timely food production.
• Assist with food preparation, cooking, and plating as needed during high-volume periods.
• Ensure each station is properly stocked, prepped, and operating according to Club standards.
• Monitor food quality, taste, temperature, and presentation throughout service.

2. Staff Support & Leadership

• Provide daily direction and support to line cooks, prep cooks, pantry attendants, pastry staff, and stewards.
• Assist with training team members on recipes, processes, safety, and sanitation practices.
• Lead by example to promote a positive, respectful, and collaborative kitchen culture.
• Partner with the Executive Chef and HR to provide input on performance management when needed.

3. Receiving & Inventory Management

• Oversee all receiving of food, supplies, and deliveries; verify accuracy of orders and quality of products.
• Ensure all deliveries are properly labeled, dated, rotated, and stored according to food safety standards.
• Report shortages, discrepancies, or quality concerns to the Executive Chef immediately.
• Assist with periodic and monthly inventory counts and organization of storage areas.

4. Event & Menu Support

• Review daily prep lists and assist the Executive Chef in prioritizing prep tasks for restaurant service and events.
• Coordinate with the Catering team to ensure BEO requirements are fully understood and executed.
• Support culinary execution during banquets, special events, regattas, and large functions.

5. Sanitation, Safety & Compliance

• Maintain kitchen cleanliness, organization, and adherence to all health department regulations.
• Train and reinforce proper food-handling procedures, labeling, allergen awareness, and safety practices.
• Ensure equipment, tools, and workstations are clean, sanitized, and functioning properly.
• Report maintenance or repair needs promptly.

6. Communication & Collaboration

• Communicate effectively with the Executive Chef, Catering Director, Food & Beverage Manager, and event leadership.
• Attend daily or weekly meetings as requested by the Executive Chef.
• Relay operational updates, inventory needs, and shift notes to the culinary team.

Educational Requirements