Established in 1926, Fishers Island Club is a seasonal, private, member-owned country club located on Fishers Island, New York. Fishers Island is located about 3 miles off the Connecticut shore. The 4.2 square mile island is home to pristine beaches, gracious homes and the Club. Fishers Island Club is committed to exceptional service, superb culinary offerings, engaging activities and meaningful programs for its members, their families and guests. The Club has 450 memberships.
The Fishers Island Club features an 18-hole links style course designed by renowned golf course architect, Seth Raynor. The course is ranked #10 on Golf Digest’s America’s 100 Greatest Golf Courses for 2019-2020. The Club also is ranked 8th in the Platinum Clubs of America distinction. In addition to golf, the Club offers a robust tennis program utilizing 5 tennis courts.
The Main Clubhouse was renovated in 2018 and offers the Membership several dining options. In addition to the Casual Grill Room which seats 100 people, the Club offers a Main Dining Room with a seating capacity of 200, a Small Dining Room with capacity of 60 and a screened Dining Terrace with a capacity of 50. In addition to the Main Clubhouse, we also have a Beach Club which offers both indoor and beachfront outdoor dining. We have a very busy lunch business at our Snack Bar serving an average of 500 lunches on weekends during the high season. We offer a la carte dining, a traditional Thursday Night Buffet, a host of golf/ tennis events and private functions. We have an active golf and tennis season with many tournaments, all of which are complemented with food and beverage.
The golf course is open seven days a week from early May to late October. Tennis courts are open through Labor Day. The Food and Beverage operation is open seven days a week for lunch and five nights for dinner from Memorial Day to Columbus Day. The Club hosts both charitable and corporate golf outings during the spring and fall seasons. The Club office is open year-round with the General Manager, Controller, and Accounts Receivable staff accessible to members.
2019 Club food and beverage revenues: $1.6 million
The Club operates with a staff of approximately 90-100 employees in season and 13 employees year-round.
Executive Chef Opportunity at Fishers Island Club
Fishers Island Club seeks a visionary accomplished and highly organized hospitality professional to provide exemplary hands on leadership to its food and beverage program. The Executive Chef will be responsible to model, lead and maintain seamless and responsive food preparation for its Club members. The Club seeks a leader with the experience, skills, passion and flexibility to create and evolve a versatile menu for members of discerning and diverse tastes. The Executive Chef must be an inspiring leader with outstanding listening and collaborative skills required to plan and execute special events, while simultaneously ensuring the smooth operations of the Club’s daily food and beverage functions. Strong financial management, staff training and team building skills are required to ensure consistent high-quality results, while controlling food and labors costs.
Reporting directly to the General Manager, the Executive Chef will assume complete control of Main Club Kitchen, Beach Club Kitchen and Halfway House operations to ensure outstanding staffing, food production and sanitation, as well as cost effective purchasing, budgeting, and inventory control. Individual must be highly organized with the procurement of supplies and products as it pertains to the daily operation of the facility with the challenges of an island environment. The Executive Chef will have the unique opportunity to creatively contribute to the design and development of the culinary operations, menus, and service. This is an amazing opportunity for a dynamic leader adept at balancing big picture long term planning with maintaining exacting standards throughout a bustling summer season!
Executive Chef Responsibilities
All culinary administrative functions: recruiting, hiring, training, scheduling, and ongoing evaluation of staff.
Due to the seasonality of the Club Executive Chef is expected to be present for all meal periods in a hands-on capacity.
Responsible for the purchase and inventory control of all food, non-alcoholic beverages, paper, and cleaning supplies.
Motivate and develop staff including cross training and skill development to build a pipeline of talented professional employees.
Ensure efficient departmental operating policies to be coordinated with the Club’s general operation policies.
Continually update department policies and procedures to reflect legal statutes, safety codes, state of the art techniques, equipment and terminology.
Develop a wide breadth of evolving and responsive menus for all Club dining areas as well as all banquet offerings, rotating menu offerings to capitalize on seasonal local sourcing and to meet member expectations. Maintain a balanced range of menu items that appeal to the tenured Members as well as the new, younger members.
Pair wines with menu items and create food and wine pairings for special events.
Establish standardized recipes and specifications to ensure a high level of consistency, quality and portion control every day, especially in a la carte dining. Oversee daily operations to ensure quality as well as consistency.
Develop menu options to accommodate a wide range of food allergies and intolerances. Incorporate gluten free and low sodium items on the menu and train staff in the proper handling of gluten free dishes and requests.
Safeguard all food preparations by maintaining a highly professional atmosphere in the kitchen, dining areas and storerooms with an emphasis on cleanliness, order, sanitation, security, accident prevention and safety. Conduct ongoing staff trainings to ensure standards.
Prepare and monitor the annual culinary budget in conjunction with GM and Controller.
Possess and/or willing to obtain all the New York state required certificates to operate a kitchen facility.
Additional Salary Information: Performance bonus potential.
Professional dues and education expenses with the emphasis on continuing education.
Standard club executive benefits to include health, dental, and life insurance.
401k match after one year of employment.