Culinary Supervisor - KCC

Job Description Guiding Vision for the Future of Kalamazoo Country Club At Kalamazoo Country Club, we honor our rich tradition while redefining modern private club dining. The new Clubhouse will be the heart of member life — offering exceptional culinary experiences across three distinct outlets: an elegant Fine Dining Restaurant, a welcoming Quick Service Restaurant, and a dynamic Banquet & Production Kitchen that supports everything from intimate celebrations to large-scale events. We are building a culture centered on quality, consistency, creativity, and genuine hospitality — a culinary team that delivers memorable moments through every plate served. Staff Rallying Message We are the heartbeat of the new Kalamazoo Country Club — crafting experiences that celebrate our members, our craft, and our community. Whether in fine dining, quick service, or the banquet kitchen, every dish reflects our pride, our standards, and our passion for excellence. Let’s bring our best every day and make KCC the premier dining destination in Southwest Michigan. Key Pillars of Our Culinary Vision Exceptional Consistency – Every outlet, every meal, every guest. Culinary Craftsmanship – Fresh, seasonal, and thoughtfully executed menus. Flawless Execution – Attention to detail in preparation, plating, and timing. Member-Focused Hospitality – Warm, anticipatory service that goes beyond expectations. Team Development – Investing in the growth and success of every culinary professional. Job Purpose The Culinary Supervisor at the Kalamazoo Country Club Clubhouse plays a critical leadership role across the Club’s three culinary venues. This position supports the execution of daily operations, ensures recipe integrity, consistency, and cleanliness, and fosters a positive, growth-oriented team culture. Working closely with the Sous Chef and Executive Chef, this leader will drive operational excellence, mentor team members, and uphold the elevated standards of the KCC brand. Principal Accountabilities Lead with Integrity – Model professionalism, honesty, and accountability. Deliver “Wow” Experiences – Create memorable dining moments through excellence and creativity. Elevate Member Satisfaction – Anticipate needs and ensure an exceptional experience in all outlets. Develop & Empower Team Members – Provide coaching, feedback, and developmental support. Foster Collaboration – Maintain open communication between the culinary and service teams. Ensure Culinary Consistency – Uphold recipe standards and presentation expectations across all outlets. Drive Quality & Safety – Enforce sanitation, temperature, and safety standards daily. Take Ownership – Treat each kitchen as your own, maintaining organization, readiness, and pride. Continuously Improve – Identify opportunities to enhance efficiency, menu execution, and guest satisfaction. Essential Job Results May include, but are not limited to: Oversees daily kitchen operations across Fine Dining, Quick Service, and Banquet/Production areas. Supports line execution, prep organization, and culinary timing during peak periods. Conducts quality and consistency checks to ensure recipes meet Club standards. Assists with menu development, tasting, and refinement for seasonal and event offerings. Monitors inventory, food cost, and portioning — conducting regular audits to ensure accuracy. Partners with the Executive Chef, Chef de Cuisine, and Sous Chef to schedule and staff appropriately based on outlet demand. Conducts daily shift meetings and ensures clear communication across culinary outlets. Leads by example in maintaining a clean, organized, and safe kitchen environment. Partners with local vendors and purveyors to ensure the highest quality ingredients and support community sourcing. Collaborates closely with Front-of-House leadership to ensure service timing and member satisfaction. Reports directly to the Sous Chef/CDC and supports the Executive Chef in all facets of Clubhouse culinary operations. Personality Characteristics Leads with positivity, humility, and approachability. Balances hands-on leadership with trust and empowerment. Thrives in a high-volume, high-expectation environment. Demonstrates passion for hospitality, teamwork, and continuous improvement. Acts as a culture carrier, setting the tone for professionalism, pride, and excellence every shift. Work Environment Ability to stand for extended periods (8+ hours). Capable of bending, stooping, lifting up to 40 lbs, and working safely with kitchen equipment. Comfortable multitasking in both high-volume and fine-dining settings. Able to maintain composure, quality, and focus under pressure.