1. Sous Chef - Quaker Ridge Golf Club - NY
2. Executive Cheff/Grill Cook - Milbrook Club in Greenwich, CT
3. Beach Executive Chef / Culinary Chef / Tournant - Westchester Country Club
4. Banquet Sous Chef - Westchester Country Club
5. Executive Chef - Port Royal Club, Naples, Florida
6. Executive Working Chef Search - The Hollow Brook Golf Club
   
7. Executive Chef Position - Tamarack Country Club
8. Executive Chef - Montammy Golf Club

 

Position Available: Sous Chef

Quaker Ridge Golf Club
Scarsdale, NY

Position Summary:

Quaker Ridge Golf Club is a private club, established in 1916, located in Scarsdale. Quaker Ridge maintains the highest quality of golf, clubhouse facilities and services since its founding.  The course, designed by A.W. Tillinghast, is often referred to as “Tillie’s Treasure” and is frequently mentioned by accomplished golfers as one of the best courses in the Metropolitan New York area.  Quaker Ridge has been rated in the top 50 both in the US and in worldwide rankings.  The membership consists of 350 member families.  Quaker Ridge is a close knit membership community with a great appreciation for the game of golf and the value of a high quality service-run seasonal clubhouse, open from April through the end of November.

The ideal candidate for the Sous Chef position will possess previous country club or fine dining experience, is energetic, able to work long hours and has a broad knowledge of world cuisines & modern cooking techniques.  This full-time position is available to start mid-March and offers a competitive salary, 401K plan, excellent benefits and a positive work environment. 

Candidates must be able to demonstrate an extensive cooking repertoire, strong leadership abilities, motivation, organizational skills and a passion for cooking while also being a team player.  This is a working Sous Chef’s position and includes assisting the Executive Chef in planning, preparation and execution of ala carte menus, buffets and banquets.  Candidates must be willing to work flexible hours, especially during the summer months, and weekends are a must. Individuals must maintain a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements while instructing staff in proper food preparation, food storage and use of kitchen equipment.  A willingness to do whatever it takes to service the membership along with a creative and positive mental approach is required.  The qualified applicant will be responsible for managing kitchen operations in the absence of the Executive Chef.

The candidate should have a proven track record of success with professional references, a formal culinary degree and valid ServeSafe Foodservice certification.  Please email a cover letter and resume to chef@quakerridge.org for consideration.  No telephone calls, please.

 

  

Executive Chef Position

The Milbrook Club in Greenwich, CT seeks highly motivated, creative, and professional hands-on working Executive Chef.  The right applicant will have prior experience as an Executive Chef or Executive Sous Chef (in a larger property) with an AOS degree in Culinary Arts preferred.  Strong communication and organizational skills are required along with the desire to continue learning in this field.  The successful candidate will demonstrate a commitment to providing our membership with the best possible dining options, consistency in club food service and flexibility to meet the demands of the business. The ability to develop a tenured culinary staff and instill the importance of the “team concept,” urgency and dedication to high standards is considered essential.  The successful candidate must know how to create and work within a budget, control costs, meet deadlines, practice proper sanitation and be visible to the club’s membership. We look for this individual to provide the leadership not only for the culinary staff, but also the front of the house staff.  A confident leader with a firm but fair demeanor and approachable disposition is desired. The position reports directly to the General Manager. A competitive salary, performance based bonus plan, 401K plan, educational allowance, comprehensive health and dental benefits are offered. Finalist must pass a thorough reference and background check.


Club Information:

The Milbrook  Club is a small close-knit community that sets the “Gold Standard” for family oriented clubs in Greenwich and is located within the private gated community of Milbrook.  The Milbrook Club was chartered in 1923 and the Tudor Style Clubhouse was renovated in 2000.  The club’s annual food sales are just over $1.1 million, $1.5 combined in F&B sales. The Main Kitchen services the Club’s two dining rooms within the main clubhouse while the Summer Patio Kitchen services the members on our lovely outdoor dining Terrace that is used from Memorial Day through Labor Day. The Patio Kitchen and Dining Terrace are being completely renovated after the 2012 season. There is also a poolside café that serves casual family foods while the pool is open.  The Club has approximately 300 members who enjoy the relaxed and congenial atmosphere, exceptional food and beverage offerings and the customary country club amenities.  During the summer season (roughly Memorial Day till Labor Day) the Club is open for lunch and dinner Tuesday through Sunday.  The Club is generally open Thursday through Sunday in other times of the year. The Club does approximately $220k in banquet and party business that includes only a few Monday golf outings. The predominance of revenue is from member related dining and social events. More information can be found on the club’s website by going to www.milbrookclub.com.


Job Tasks:

• Hires, trains, supervises and evaluates the culinary staff
• Plans menus for all food outlets in the club and ensures that the items are being prepared properly
• Ensures that the highest standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Establishes controls to minimize food waste
• Utilizes the club’s point of sale system to determine menu sales and pricing
• Develops standard recipes for food preparation and presentation which help to ensure consistently high quality; exercises portion control for all items served and establishes menu selling prices
• Safeguards all food preparation by implementing training programs to increase staff knowledge about safety, sanitation and accident prevention principles
• Takes a very active role in the budget preparation and monitors expenditures on a weekly basis to ensure food and labor costs are in line 
• Evaluates food products to ensure that quality standards are consistently attained and works with the staff to instill a sense of urgency and pride
• Plans and manages the employee meal program
• Evaluates products to ensure that quality, price and related goods are consistently met
• Recruits and makes selection decisions; evaluates job performance of kitchen staff; corrects, rewards and disciplines staff in a fair and legal manner
• Maintains a professional relationship with all of the club departments
• Maintains a clean and organized environment in the kitchen areas including storage rooms
• Ensures kitchen staff maintain proper grooming habits and know the value of a clean and organized work environment
• Motivates and develops staff including cross-training and promotion of personnel 
• Assists the GM, Clubhouse Manager and Food and Entertainment Committee in developing creative member events
• Conducts monthly physical food inventory

Please submit confidential cover letter and résumé to Scott M. Kloster, CCM at  scott.kloster@milbrookclub.com.

  

                                      
LOCATION: Westchester Country Club, Rye, New York
DEPARTMENT: Culinary
JOB TITLE: Beach Executive Chef / Culinary Chef / Tournant
REPORTS TO: Executive Sous Chef, Executive Chef and General Manager
SUPERVISES: All Beach Club Culinary staff including Front of the House Servers in Snack bar / Grill Pit
COMPENSATION: Exempt position
BENEFITS: Paid Time Off, Medical, Dental, 401k

      
POSITION OBJECTIVES:

From April through October, act as the Beach Executive Chef and oversee all Beach Club culinary areas including: the Gun Club, Grill Pitt, Snack Bar, Ice Cream Shop, Cafeteria, and Production Kitchen and any other areas or off site banqueting events as per Westchester Country Club business needs. From October through March assume a multitude of culinary roles and assignments at the Main Club location based on business needs. 

SUMMARY REQUIREMENTS:

To perform this job successfully, an individual must be able to execute each essential job function 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 and/or satisfy the productivity, performance or qualification standards for the position.


ESSENTIAL JOB FUNCTIONS

Menu Development /New Trends and Vendors relationships

• In accordance with WCC Culinary vision and philosophy, develop general and specialty menus for all Beach outlets of the club, including all recipes, all costing, and budgets.
• Conducts new and innovative food tasting with Vendors and visit Vendor shows to be aware of new products available and trends in the market place.

Financial Management

• Responsible for Beach Club Culinary, Front of the House Servers (Snack Bar and Grill Pit) and Stewarding Payroll (including updating schedules weekly in WCC time and attendance software) and for staying within Budgeted Forecasts.
• Responsible for managing food costs for each outlet through cost breakdowns. 
• Responsible for conducting periodic vendor audits and monthly price comparisons to ensure that paid prices are competitive.

Human Resources / Organizational Management:

• Works directly with Executive Sous Chef and Executive Chef to plan and maintain appropriate staffing levels based on approved budgets.
• Will actively manage and comply with WCC Recruitment, Hiring and On Boarding Process, while ensuring consistent compliance with Federal and State Employment guidelines (Minor employment Law in particular)
• Train all new hires and return hires on new menus, menu descriptions, ingredients, preparation techniques and kitchen procedures, to ensure a smooth member experience.
• Develop and train all Managerial and hourly staff to improve their speed and techniques by proactively using specific job descriptions and setting goals. Provide feedback and communicate regularly with staff through monthly departmental meetings and daily pre-shift and informal meetings as needed. Ensure Management interns are proactively enforcing new menus, techniques and managing the staff appropriately.
• Perform progressive discipline as needed including coaching, counseling, warnings, and potential suspensions up to termination.  Document any and all performance issues or incidents daily and communicate with HR to ensure proper and consistent procedures are followed. Maintain a Logbook.

Production Techniques:

• Oversee all Beach Club Culinary Operations and ensure that Sous chefs & cooks, Stewards & expeditors are adhering to proper culinary presentations and cooking techniques and that all standards are followed.
• Oversee all production staff to ensure adherence to recipes and use records, as well as adherence to butchering guidelines (tracking yields).
• During the off Peak season, work various Culinary related duties as assigned by Executive Chef in any Main Club Kitchen, Pastry Shop, Purchasing and Receiving areas based on business needs.

Food Sanitation Techniques:

• Responsible for adhering to all state, county and city sanitation standards.
• Maintains the highest sanitation level at all times by training the staff accordingly and enforcing proper food handling and sanitation procedures while performing weekly & daily audits and using closing lists to uphold the standards.
• Acts as the contact person for the Beach Club with the Pest Control vendor, equipment Repair, Hood cleaning vendor, and general kitchen sanitation & maintenance; and provides status reports to the Food and Beverage team and Executive Chef.

 

Purchasing / Inventory Techniques / Par levels / Rotations:

• Executes daily purchasing according to par levels, ensures that invoices are being coded to the appropriate accounts and are not exceeding budget. Works with Controller to supervise Receiver of food position.
• Performs monthly or more inventories and submits them to the Controller.  Each inventory will be audited for accuracy; assists with auditor question at end of Year audit.

 

Incidental Duties
The above list of essential job functions describes the general nature and level of work being performed in this job.  It is not intended to be an exhaustive list of all duties, and indeed additional responsibilities may be assigned, as required, by management.

 

PERFORMANCE EXPECTATIONS

• Embody Leadership role through impeccable line of conduct and crisp, professional appearance (Full White Chef’s Uniform, closed toe shoes with anti slip soles) at all times, especially when interacting with members and staff
• Adhere to all WCC Management Guidelines, Policies, & Procedures (including WCC employee handbook, Culinary Department Guidelines and Mission statement)
• Carry out all reasonable requests made by the General Manager, Executive Chef and the Beach Club Board and Management, in a professional and timely fashion.
• Attend weekly Beach Meetings and any other Food and Beverage meeting as requested
• Work schedule:  Minimum 60 hours and more per week over 5, 6 or sometimes 7 days as needed
• Available to work Weekends, Nights, Early AM shifts and Holidays.

 

JOB QUALIFICATION STANDARDS

The following describes the general qualifications and physical, sensory and mental abilities normally associated with performing the essential functions of this position.

Education and Experience:

• Culinary Degree preferred and or minimum 4 Years in a Culinary Supervisory position with a large staff (minimum 25 people)
• Must have a Food Handlers / Sanitation license. 

Knowledge and Skill Requirements/Specialized Courses and/or Training:

• Well versed in Culinary Terms and well –rounded in various line cook positions and roles (Prep, Line, production, pastry as well as Steward, Utility and Receiver).
• Computer Proficient in Microsoft Office (Microsoft Excel, MS Outlook MS Word)
• Previous knowledge of Jonas POS System preferred
• Able to read labels and understand HACCP and MSDS material training guidelines
• Previous use of a costing program preferred.

Language and Communication Skills:

• Must be able to communicate & interact professionally with members & employees in English language.
• Ability to communicate in Spanish – a plus

Physical, sensory and motor demands:

• Able to move fast and multi-task in a fast paced, high stress / pressure environment Heat and Action)
• Frequent Standing for extended periods of time.
• Frequent Walking to collect or deliver goods in various kitchens and or reception areas (buffet set ups).
• Regular Lifting up to 50 Lbs.
• Excellent physical fitness, visual acuity and sense of smell to work in the kitchen and bake shop safely. 

 

Please reply in confidence to chefmax@wccclub.org

 

NO PHONE CALLS PLEASE

 

                                               
LOCATION: Westchester Country Club, Rye, New York
DEPARTMENT: Culinary
JOB TITLE: Banquet Sous Chef
REPORTS TO: Executive Chef, Executive Sous Chef, Banquet Chef
SUPERVISES: All Beach Club Culinary staff including Front of the House Servers in Snack bar / Grill Pit
COMPENSATION: Exempt position
BENEFITS: Paid Time Off, Medical, Dental, 401k

Position available: April 2012

     
POSITION OBJECTIVES:

This position is responsible for all culinary areas in the Main kitchen to include Banquet and Catering production, cold room, Employee dining room preparation and support in stocks and bases for food outlets. In season this position also oversees the production of offsite club events to include Beach club and special events, golf outings and snack bars. This position may also require covering other areas or off site events and may be assigned other culinary duties as per Westchester Country Club business needs.

SUMMARY REQUIREMENTS:

To perform this job successfully, an individual must be able to execute each essential job function 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 and/or satisfy the productivity, performance or qualification standards for the position.

ESSENTIAL JOB FUNCTIONS

• Responsible for hiring and training of Culinary, BOH staff on new menu items, menu descriptions and kitchen procedures.
• Oversee all production staff to ensure adherence to recipes and use records, as well as adherence to butchering guidelines (tracking yields)
• Participate in daily pre- shift meetings in order to answer FOH staff questions daily; educate on ingredients in menus
• Ability to work and or oversee any BOH Culinary or stewarding hourly position as well as receiving food and culinary department goods.
• Responsible for executing daily purchasing according to par levels, ensure that invoices are being coded to the appropriate accounts and are not exceeding budget. Work with Controller to supervise Receiver of food position.
• Responsible for maintaining the highest sanitation level in the culinary department by enforcing weekly and daily audits and closing lists.
• Responsible for adhering to all state, county and city sanitation standards. Must train and uphold standards with the other department BOH staff on proper food handling and sanitation procedures daily.
• Responsible for working directly with the banquet chef and the Food and beverage team on interviewing and hiring procedures, as well as ensure appropriate staffing levels
• Responsible for performing progressive discipline as needed including coaching, counseling, warnings and potential suspensions up to termination. This includes documenting any and all performance issues or incidents.

 

Incidental Duties

The above list of essential job functions describes the general nature and level of work being performed in this job.  It is not intended to be an exhaustive list of all duties, and indeed additional responsibilities may be assigned, as required, by management.

 

PERFORMANCE EXPECTATIONS

• Embody Leadership role through impeccable line of conduct and crisp, professional appearance (Full White Chef’s Uniform, closed toe shoes with anti slip soles) at all times, especially when interacting with members and staff
• Adhere to all WCC Management Guidelines, Policies, & Procedures (including WCC employee handbook, Culinary Department Guidelines and Mission statement)
• Carry out all reasonable requests made by the Executive Chef, Executive Sous Chef and the Banquet Chef, in a professional and timely fashion.
• Work schedule:  Minimum 60 hours and more per week over 5, 6 or sometimes 7 days as needed
• Available to work Weekends, Nights, Early AM shifts and Holidays.

 

JOB QUALIFICATION STANDARDS

The following describes the general qualifications and physical, sensory and mental abilities normally associated with performing the essential functions of this position.

Education and Experience:

• Culinary Degree preferred and or minimum 4 Years in a Culinary Supervisory position with a large staff
• Must have a Food Handlers / Sanitation license. 

Knowledge and Skill Requirements/Specialized Courses and/or Training:

• Well versed in Culinary Terms and well –rounded in various line cook positions and roles (Prep, Line, production, pastry as well as Steward, Utility and Receiver).
• Computer Proficient in Microsoft Office (Microsoft Excel, MS Outlook MS Word)
• Previous knowledge of Jonas POS System preferred
• Able to read labels and understand HACCP and MSDS material training guidelines
• Previous use of a costing program preferred.

Language and Communication Skills:

• Must be able to communicate & interact professionally with members & employees in English language.
• Ability to communicate in Spanish – a plus

Physical, sensory and motor demands:

• Able to move fast and multi-task in a fast paced, high stress / pressure environment Heat and Action)
• Frequent Standing for extended periods of time.
• Frequent Walking to collect or deliver goods in various kitchens and or reception areas (buffet set ups).
• Regular Lifting up to 50 Lbs.
• Excellent physical fitness, visual acuity and sense of smell to work in the kitchen and bake shop safely. 

 

Please reply in confidence to chefmax@wccclub.org

NO PHONE CALLS PLEASE

 

Executive Chef
Port Royal Club, Naples, Florida
Position reports to: General Manager/COO 

Located on the Gulf of Mexico, Port Royal Club is an exclusive member-owned private club that lies within a world renowned community.  The Port Royal Community features houses ranging from $3 million to $12 million and is home to many of the nation’s influential business and social leaders.  Club facilities include a magnificent 37 thousand square foot clubhouse for member dining, entertaining and club events and a state-of-the-art Tennis and Fitness Complex.  The club provides its 595 members, their families and guests with exceptional amenities and services.

• Gross revenues are $8.1 million.
• Food and Beverage revenues are $3.7 million; $2.7 million in food sales.
• Food and Beverage revenues are comprised of 78% member dining and 22% banquets and events.
• Annual covers average 75 thousand.
• Initiation fee of $71,000 with annual dues of $8,300.

 

The club is open year round, six days a week and closed for F&B operations mid July to mid August.  The club considers itself to be a family club with a kind and gracious membership.
The “Executive Chef” will be the visible, outgoing and interactive leader of the club’s “Culinary Team” of 31 dedicated professionals.  He or she will “set the pace” for all employees. 
Duties include but are not limited to:

• All culinary administrative functions to include recruiting, hiring, training and scheduling of staff in all production and support areas as well as purchasing.
• Timely and meaningful staff reviews in accordance with club policy.
• Establishing departmental operating policies and procedures in sync with general club policies.
• Developing and implementing new menus for member formal and casual dining, banquets and special club events as well as maintaining traditional “signature” menu items.
• Establishes and maintains standardized recipes for all menu items.
• Oversight of all purchasing of food products and supplies.
• Determine annual operating and capital budgets with the club’s management team.
• Establish and maintain efficient and effective cost control and security systems and procedures to compliment budgetary guidelines and goals.
• Prepares a monthly “Culinary Column” for the club’s newsletter.
• Attends and participates in committee meetings as directed to include working with the membership on up to 24 annual club events.

Requirements include:

• A minimum of five years as an Executive Chef in an upscale private club with Food and Beverage revenues of $2.5 million or more.
• A thorough working knowledge of a variety of cuisines to include those found in Florida as well as traditional club fare.
• A career path marked with stability and a logical progression of title and responsibility, preferably in private club venues or high end golf resorts.
• The “CEC” designation is preferred as is a culinary or related degree from an accredited and established institution,
• Impeccable and verifiable references; all candidates will be subject to a thorough background check.

The club will offer an attractive and competitive compensation package to include:

• A base salary and performance/incentive bonus.
• Professional dues and related expenses with an emphasis on continuing education.
• Standard club benefits to include individual health and dental insurance with the option to add spouse and/or family coverage at the employee’s expense.
• Participation in the club’s 401K Plan.
• Relocation assistance.

Interested professionals are encouraged to contact:

Richard M. Farrell
GSI Executive Search, Inc
727-525-6562
dick@gsiexecutivesearch.com

Executive Working Chef Search for The Hollow Brook Golf Club
Hollow Brook is a private golf club located in Cortlandt Manor New York.

Dining Facilities

• 1 Club Room that seats 75
• 1 Banquet Room that seats 175
• 2 Terrace that seat 50
• 1 19th Hole Bar that seats 35
• 1 1/2 Way House that seats 15

Club is open 9 months per year --7 Days a week during season May thru October-5 days April, November and December

• The Club’s Executive Chef must possess the creativity necessary to enhance member dining and catered events as well as be able to develop and execute member special events. The Chef’s primary responsibility will be to provide a consistent dining experience for the membership and their guests.  The successful candidate will oversee all foodservice to include, formal dining, casual, and seasonal dining at the Halfway House. Current food revenue is split approximately 70/30 with the majority being generated by catering
• The Executive Chef will be responsible for the administration and management for all food and beverage operations.  He/She will report directly to the General Manager and will closely collaborate with the senior management team. 
• Menu development.
• The ability to work “hands on” with the staff, and to mentor, train and lead.
• Strong administrative and financial management skills are critical in controlling expenses including food and labor costs and while always producing a consistent product and operating results.
• Interaction with the membership is both expected and strongly encouraged.  
• Outstanding interpersonal skills are required as is a strong moral character.  

Duties include but are not limited to:

• Menu development with emphasis on variety and constantly changing menus to capture product availability and seasonality.
• Staffing including recruiting, hiring, cross training, professional development and scheduling.  Timely and meaningful reviews for the staff will be conducted in accordance with club policy.
• Establishment of departmental operating policies in accordance with the Club’s standard operational policies.
• Establishes standardized recipes and specifications to insure a high level of consistency at all times, oversees daily operations to insure quality and consistency.
• Maintains a professional facility to including the kitchens and storerooms. Emphasis will be placed on cleanliness, order, sanitation, security and safety.
• Establishes and maintains effective cost control measures for food and labor while working with the Club’s budget. Emphasis to be placed on purchasing and receiving procedures and methodologies.
• Attends and participates in Staff and Committee Meetings as directed.
• Work with the Committees, members and staff to plan and execute private as well as club events.

Requirements include:

• A minimum of five years as an Executive Chef or Executive Sous Chef in a private club, restaurant, resort or hotel with F&B revenues in excess of $1.million. Significant experience in both a la carte and catering experience is required.
• An in depth knowledge of culinary trends.
• A career path marked with stability and progression of title and responsibility while showing ongoing professional development.
• A culinary or related degree is expected.
• All candidates will be subject to a comprehensive background review. 
• Hollow Brook will offer an attractive and competitive compensation and benefits package to include:
• A base salary and bonus potential.
• Professional dues
• Benefits including health, dental and golf privileges.

Email all resumes with a cover letter to eugenep@golfhollowbrook.com
Interviews will be held in late January and a start date of February 2012.
Eugene Peterson
General Manager
Hollow Brook Golf Club

Montammy Golf Club (MGC) located in Alpine, New Jersey seeks a dynamic culinary professional to provide visible and hands-on leadership to guide the Club’s foodservice program. The Club has a wonderful history and when combined with a strong management staff, is looking to develop the food and beverage program.

Founded in 1966, Montammy is a full service private country club, located in the rolling hills of the Palisades above the Hudson River. Montammy is 8 miles north of the George Washington Bridge.

Montammy offers its members and guests a challenging and well-maintained 18 hole championship golf course, six Har-Tru Hydro and two Hard-Top tennis courts, and a spacious and welcoming clubhouse, with dining, locker and athletic facilities and a swimming area with children’s playground. Montammy has evolved into a truly "family-oriented" Club, with beautiful facilities and exciting activities for members of all ages. 

The Golf Course

The golf course was designed by Frank Duane, a renowned architect who has worked with Robert Trent Jones and Arnold Palmer. Mr. Duane constructed a rolling, tree lined golf course that is picturesque and challenging. In the past five years, a renovation plan has transformed the course into a true gem. No shortcuts are taken in maintaining the golf course, the Club’s number one asset.

The golf teaching program includes individual lessons, group lessons, free clinics, golf schools, on-course playing programs, and the junior program. Video analysis is used extensively. The pros also are expert at matching equipment to the golfer’s swing and game. The fitting program assures that the golfer can truly maximize his or her potential on the course.

Tradition at Montammy
Montammy members are committed to charitable causes. The Montammy Fund began in 1977 with the philosophy of "supporting those that support Montammy", including but not limited to Englewood Hospital's Emergency Room, the Alpine Police, Fire, and Ambulance Corps, as well as the other police, fire and ambulance corps in neighboring towns. The Club supports local and regional charities and looks forward to the much anticipated Annual Montammy Fund Day, including a golf tournament, a tennis tournament, and a fabulous cocktail party with prizes galore.

The Clubhouse, Dining and Private Events
The spacious and elegant 40,000 square-foot Clubhouse offers members and guests a sanctuary of refined comfort.  Montammy is the destination of choice from day into evening, whether engaging in athletic programs, dining, attending a business meeting, or enjoying a private event in the ballroom. 

Montammy’s dining venues include the Sports Bar, the mahogany paneled Main Bar and the Montammy Room (Main Dining Room). Facilities also include magnificent stone terraces with spectacular views of the golf course used for cocktails and dining.

Additional facilities include the Halfway House between the 9th hole and 10th tee and an extremely busy pool facility with its own full service kitchen and snack bar, and tableside service. A new pool facility is currently being built and scheduled to open for the 2012 season.

Montammy’s private dining activities include a full schedule of Bar and Bat Mitzvahs, wedding receptions, holiday parties, anniversary dinners, birthday parties and family reunions, Montammy offers members and guests a special setting with views overlooking the golf course.  The ballroom’s 14-foot ceilings offer a spacious setting for up to 250 guests for dinner and dancing.

The Position
The Club’s Executive Chef must possess the creativity necessary to enhance member dining and catered events as well as be able to develop and execute member special events. The Chef’s primary responsibility will be to provide a consistent and superb dining experience for the membership and their guests.  The successful candidate will oversee all foodservice to include, formal dining, casual, and seasonal dining at the pool and Halfway House. Current food revenue is split approximately 70/30 with the majority being generated by a la carte and social dining.

The Executive Chef will be responsible for the administration and management for all food and beverage operations.  He/She will report directly to the General Manager and will closely collaborate with the senior management team, consisting of the Catering Director, Dining Room Manager, Controller, Head Golf Professional, and Golf Course Superintendent.   

Candidates must show strengths in the following areas:

• Menu development utilizing industry trends and ethnic influences while balancing member needs and desires at all times.
• The ability to work “hands on” with the staff, and to mentor, train and lead.
• Strong administrative and financial management skills are critical in controlling expenses including food and labor costs and while always producing a consistent product and operating results. Strong computer skills are a must.  
• Interaction with the membership is both expected and strongly encouraged.  
• Outstanding interpersonal skills are required as is a strong moral character.
• A cuisine which features healthy, natural and organic foods.  

Duties include but are not limited to:

• Menu development with emphasis on variety and constantly changing menus to capture product availability and seasonality.
• Staffing including recruiting, hiring, cross training, professional development and scheduling.  Timely and meaningful reviews for the staff will be conducted in accordance with club policy.
• Establishment of departmental operating policies in accordance with the Club’s standard operational policies.
• Establishes standardized recipes and specifications to insure a high level of consistency at all times, oversees daily operations to insure quality and consistency.
• Maintains a professional facility to including the kitchens and storerooms. Emphasis will be placed on cleanliness, order, sanitation, security and safety.
• Establishes and maintains effective cost control measures for food and labor while working with the Club’s budget. Emphasis to be placed on purchasing and receiving procedures and methodologies.
• Actively solicits and utilizes feedback from the membership, kitchen staff, and service staff about the Club’s foodservice.
• Fosters an atmosphere of cooperation and mutual respect for all employees.  Participates in daily line ups for the culinary and service staffs and plays an integral role in the development of the staff.
• Attends and participates in Staff and Committee Meetings as directed.
• Work with the Committees, members and staff to plan and execute private as well as club events.

Requirements include:

• A minimum of five years as an Executive Chef or Executive Sous Chef in a private club, restaurant, resort or hotel with F&B revenues in excess of $1.5 million. Significant experience in both a la carte and catering experience is required.
• A thorough knowledge of international and ethnic cuisines.
• An in depth knowledge of culinary trends.
• A career path marked with stability and progression of title and responsibility while showing ongoing professional development.
• A career path marked with verifiable accomplishment as a team builder and leader.
• A culinary or related degree is expected.
• A CCC or ProChef II designation or the active pursuit thereof is strongly preferred.
• Impeccable and verifiable references; all candidates will be subject to a comprehensive background review. 

Montammy will offer an attractive and competitive compensation and benefits package to include:

• A base salary and bonus potential.
• Professional dues and education expenses with emphasis on continuing education.
• Benefits including health, dental, long term disability, life insurance, and golf privileges.

 

Please address resumes and cover letter to:

Charles D. Dorn, CCM Managing Director The Dorn Group, Ltd. 472 Grace Church Street Rye, New York 10580 charles@thedorngroup.com

 

Please place “Montammy Chef Search” in the “Subject” field as to properly identify your submission.

NO PHONE CALLS PLEASE

 

Executive Chef Position

Tamarack Country Club in Greenwich, CT seeks a highly motivated, creative, professional and hands on individual to lead the culinary team.  The right applicant will have prior experience as an Executive Chef with an AOS degree in Culinary Arts or related field being desirable.  Strong communication, organizational skills and computer knowledge are a must as well as the desire to continue to learn and grow in this field.  The successful candidate must be versatile, possess a sincere “love for the kitchen”, have a dedicated desire to please the membership and the ability to develop a team atmosphere with a sense of urgency and job pride.  He/She must know how to manage a budget, control costs, meet deadlines, practice proper sanitation, relate well to the club’s membership, and provide leadership for the culinary staff by setting the tone for excellence and leading by example.  The Executive Chef must conduct themselves with the utmost professionalism while at the club and in the community.  Competitive salary, 401K plan, educational allowance, health and dental benefits.

Club Information:

Tamarack Country Club is a very family friendly club with an active membership located in back country Greenwich on the Westchester county border.  Tamarack has been at the current location since 1929 but in 2005 underwent a complete tear down and rebuild of the clubhouse and pool complex.  The clubs annual food sales are just over $1.5 million with two kitchens in the main clubhouse and another located at the poolside summer café.  We have just over 400 members and have become a very sought after banquet location due to the reputation for great food as well as our superb facilities.  During the season (roughly Memorial Day till Labor Day) the club is open for lunch Tuesday through Sunday and dinner Wednesday through Sunday.  Tamarack is fortunate enough to have a very caring and professional staff that we want to continue to foster and develop by affording them educational and growth opportunities.
    

Job Tasks

• Hires, trains, supervises and evaluates the staff in the food production departments
• Plans menus for all food outlets in the club and ensures that the items are being prepared properly
• Ensures that the highest standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Establishes controls to minimize food and supply waste and theft
• Utilizes the clubs point of sale and Chef Tech programs to ensure that items are being sold for the correct cost.
• Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices
• Safeguards all food preparation by implementing training programs to increase their knowledge about safety, sanitation and accident prevention principles
• Takes a very active role in the budget preparation and works with the clubs controller to monitor it on a weekly basis to ensure that food and labor costs are in line. 
• Evaluates food products to assure that quality standards are consistently attained and works with the staff to instill a sense of urgency and pride
• Plans and manages the employee meal program
• Evaluates products to assure that quality, price and related goods are consistently met
• Recruits and makes selection decisions; evaluates job performance of kitchen staff; corrects, rewards and disciplines staff in a fair and legal manner
• Maintains a professional relationship with all of the club departments
• Studies the collective bargaining agreement with the union to manage the staff per the contract
• Maintains a clean and organized environment in the kitchen areas including storage rooms
• Provides training and professional development opportunities for all kitchen staff
• Ensures that all kitchen staff maintain proper grooming habits and know the value of a clean and organized work environment
• Motivates and develops staff including cross-training and promotion of personnel 
• Assists the manager, assistant manager and entertainment committee in developing creative member events
• Conducts monthly physical food inventory
• Conducts occasional cooking classes for adults and children

Reports to

General Manager

Supervises

All kitchen staff including Summer Cafe

Please send all resumes to Brian Gillespie via email Brian@tamarackcountryclub.com