Position:  Chef

Location:  West Chester Golf & Country Club, West Chester, PA (On Location)

Position Overview:

The Clubhouse is open Tuesday through Sunday for Lunch and Wednesday through Saturday for Lunch and Dinner.  Nights, weekends and holidays are a must.  This is an ideal position for an up-and-coming Sous Chef, who loves to cook daily and teach those whom they recruited.  Has exceptional cooking skills, with the ability to train, mentor and manage a culinary team.  Be the “leading team player who is willing to be “hands on” and work with staff side by side each day doing whatever it takes to deliver the best member experience.

Our banquet operation is moderate with about 10,000 covers/year. We benefit from a great deal of repeat business, thanks to consistent, quality food and a devoted service team.

Social and golf events for our members are an important part of our business. Though not often big money-makers, they represent an important opportunity to ‘wow’ our members and their guests with quality and, most importantly, creativity.

Job Summary:

The Chef is responsible for the entire culinary operation, including a la carte, banquets, pool kitchen and member events, product quality and the financial success of these areas. Executive responsibilities are managed along with being a ‘working chef’. The Chef is considered a Key Employee and is thus a member of the executive management team, contributing to and responsible for the overall success of the club.

The Chef will have the responsibility of:

• Managing the culinary team
• Developing menus in collaboration with the Clubhouse Manager
• Food purchase specifications and recipes
• Develops and maintains proper inventory
• Scheduling and time-management within our labor budget
• Maintaining the highest professional food quality and sanitation standards
• Maintaining food costs for entire food and beverage operation including pool snack bar
• Establishes controls to minimize food and supply waste and theft
• Plans and manages the employee meal program
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment

Reports to

Clubhouse Manager

 Supervises

All Kitchen personnel

Compensation & Benefits:

• The compensation package includes a salary with health care and vision benefits, life insurance, and participation in the club’s simple IRA.
• Standard benefits include vacation time and (PTO).
• Salary $65k-$70k a year

Interested applicants should send a resume & cover letter to

Brian T. McGowan, CCM

Clubhouse Manager

bmcgowan@westchestercc.net

Requirements:

• A proven track record of a Sous Chef in a country club or similar high-volume, high-quality organization.
• Experience with a la carte and banquet operations.
• Experience developing employees, including a verifiable track record of promoting teamwork and developing potential in employees.
• Experience and understanding of departmental budget and financial goals and effective management skills to achieve or exceed these goals.
• A broad-based culinary background including ‘traditional’ country club fare, as well as, current culinary trends and cutting-edge cuisines.
• A ‘can do’ attitude, friendly and outgoing personality, and strong communication skills.
• A working knowledge of normal computer programs and experience with POS system.
• An unwavering commitment to quality and to doing things the ‘right way’.
• Excellent references.
• Serve Safe Certified