An exclusive and iconic private members-only club in New York City is seeking a talented Chef de Cuisine to lead its culinary program. This role is ideal for a seasoned professional who thrives behind the scenes, takes pride in flawless execution, and understands the nuances of delivering exceptional dining experiences for a discerning, private audience.

Key Responsibilities:

♦ Lead and manage all back-of-house operations, including staffing, scheduling, inventory, ordering, and vendor relationships

♦ Execute a refined Modern American menu with consistency, precision, and attention to detail

♦ Manage administrative tasks such as payroll, food costing, ordering, and kitchen budgets

♦ Collaborate with internal teams to curate and execute high-profile private dinners, collaborative events, and bespoke member experiences

♦ Ensure the highest standards of cleanliness, safety, and sanitation in accordance with DOH guidelines

♦ Maintain a low-profile, service-driven approach that prioritizes member satisfaction over media exposure or accolades

Ideal Candidate:

♦ Has prior experience as a CDC or Executive Sous Chef in a high-touch, detail-oriented environment

♦ Demonstrates strong administrative and organizational skills—this is as much a leadership and operational role as it is culinary

♦ Has a deep understanding of Modern American cuisine and an ability to deliver consistent quality without leaning into fusion or trend-driven concepts

♦ Thrives in a non-public, non-media-facing environment and is motivated by excellence in service rather than spotlight or awards

♦ Brings creativity to the table while understanding the importance of structure, systems, and high-volume execution

Additional Information:

♦ A tasting will be required as part of the interview process

♦ The club regularly hosts curated dinners, member events, and private collaborations, offering opportunities for thoughtful creative input

This is a rare opportunity to join a renowned private club and lead a respected culinary program focused on hospitality, precision, and discretion.