Chefs' Association of Westchester & Lower Connecticut
American Culinary Federation
Executive Chef – Historic Venue
$3-4 Million Annual F&B
Is there a Chef you know who might prefer the rolling countryside to the city or the shore. Someone who loves the outdoors and working in a serene and historic setting. We’re looking for a culinary leader who is passionate about catering and events and also has experience in a la carte dining and pop-ups or upscale concessions.
The Executive Chef will enjoy a competitive base salary and complete benefits package including a 401K with generous match, and they will help with relocation expenses. There is no limit to the growth opportunities with this dynamic and capitalized company.
Interested candidates please send an updated resume ASAP to firstname.lastname@example.org.
Founder and CEO
Redding Country Club
Reporting to the General Manager, the Executive Chef is responsible for developing and implementing the property strategy for both the Redding Country Club’s Grill Room ( ala carte) and Banquet food service activities. This is a hands-on position for a chef that loves to be on the line and cooking. The ability to multi-task with speed and balance the needs of an ala carte restaurant with 150 seat Banquet Room is required. Creativity is required to delight our dining room members with the best food and presentation in the region. Redding Country Club operates as a small, tightly knit team that operates in a flat organization structure. Team work is a critical skill to the position.
The position is directly responsible for:
The position requires:
Management and Leadership:
Professional Skill Sets:
KEY PERFORMANCE INDICATORS
Job Type: Full-time
Contact: Carolyn Kepcher, COO