American Culinary Federation

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Career  Opportunities 


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.

  • Forward this on to those Chefs you know who should review this Executive Chef opportunity two hours from Manhattan. In addition to creative and versatile culinary arts skills, we are seeking Executive Chef candidates with the following competencies and attributes:
  • Leadership skills to hire, train, develop, and manage a staff of seasonal culinarians to provide service excellence with passion and precision
  • Financial expertise to meet or exceed budgeted food and labor cost, including employee scheduling, menu costing, inventory, and forecasting
  • Enjoy interfacing with guests and serving as the "face" of the venue with the media
  • Ability to work and keep everyone else working at a fast pace, often multi-tasking to ensure different styles of food service are delivered simultaneously
  • On top of food trends, especially for catered events, weddings, and private dining
  • Good delegator, ensuring all work is done by leading the team – not trying to get it all done yourself
  • Culinary degree a plus
  • Experience in a range of venues including a la carte dining and banquets/catering is required

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
With appreciation,
Joseph D’Alessandro
Founder and CEO

Direct: 630.837.0408
Mobile: 630.404.3869

​​Executive Chef
Redding Country Club
Redding, Connecticut

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:

  • Directing and overseeing the food service operations across the property including the poolside cafe
  • Recruiting, hiring and training of all kitchen staff
  • Product selection and menu development
  • Inventory management and allocation of expense on a P&L basis between restaurant and banquet room activities
  • Active management participation in creating a better member experience and delivering more creative and efficient events
  • Active participation and contribution as a member of Redding Country Club management team

The position requires:

  • The ability to work closely with staff to help deliver the best member experience possible in the most efficient fashion
  • Strong collaboration and teamwork skills are required
  • Effective verbal and written communication skills
  • Effective leadership and coaching skills for the staff regarding food service operations
  • Duties and Responsibilities
  • Directing and overseeing the food service operations across the property
  • Delivering outstanding service while operating within predetermined budgetary guidelines. The position is directly responsible for the financial performance of the food department.
  • Providing overall hands-on leadership in the creative development of menu options considering seasonality; locally-sourced ingredients; member taste and expectations including the accurate maintenance of the menu and recipe database.
  • Development and implementation of procedural guidelines, policies and standards pertaining to the food operations.‬
  • Supplier management including relationship development, price negotiation, ordering, invoice review and approvals.‬
  • Accounting of food and labor related expenses allocated on a by-event basis.
  • Engagement with the Events Coordinator for all F&B Club activities.
  • Overall cleanliness of the kitchen.
  • The support and leadership in maintaining in full compliance with all food related governmental agency standards and procedures including, but not limited to the Department of Health, Fire, etc.
  • Recruitment, hiring and training of Redding Country Club kitchen and Poolside Café staff
  • Recruit and hire kitchen staff members with a focus on hiring and developing local staff wherever possible.
  • Develop contingency staff resources to address staffing issues (attendance, ability, attitude)
  • Understand and complete the new-employee onboarding process prior to day-1 of employment for new employees.
  • Consistent and complete training of new staff on the Redding Country Club’s policies and procedures.
  • Provide clear and concise communication to staff on expectations and performance.
  • Active, hands-on participation in creating a better member experience and delivering more efficient events
  • As a key contact for food services, the position must personally deliver exceptional member service to all members.
  • Monitoring and responsiveness to member’s reviews, and internal feedback applying any corrective actions to ensure the highest level of member satisfaction.‬
  • Participate and contribute as an active member of the Redding Country Club’s management staff
  • Active participation in the Redding Country Club’s weekly management staff meetings.
  • Strong collaboration and teamwork with entire management team.
  • High degree of member interaction to insure quality and a personal relationship whenever possible.

Work Experience:‬

  • At least 3-years experience at the Executive Chef or Sous Chef level.
  • Must have knowledge of health department rules and regulations‬‬‬
  • Ability to prioritize and organize work assignments.‬
  • Ability to implement and uphold service standards.‬
  • Must have experience in the process of creating and implementing successful new concepts.‬
  • Ability to develop new menu concepts supported by tasting; cost of goods and competitive pricing models.
  • Must have complete understanding of the budgeting and forecasting process.‬


Management and Leadership:

  • Strength in training and team building programs.‬
  • Must have proven leadership skills, team building and developing staff.‬
  • Recruitment, hiring and training of food operations staff.
  • Demonstrated ability in a team setting, maintaining an enthusiastic, organized, clean and positive work environment within the workspace designated to the position.
  • Member Focus:
  • Personal motivation to develop exceptional member service with a high attention to detail
  • Ability to interact with all members.‬


Professional Skill Sets:

  • Excellent verbal and written communication skills with the ability to create and publish food menus with limited oversight.
  • Ability to work well in stressful, high-pressure situations.‬
  • Highly reliable and discreet at all times.
  • Above-average, proactive organization and time management skills.



  • Effectiveness of team work and communication with all other parties.
  • Personal and staff organization and time management.
  • Financial performance of food and beverage operations.
  • Working Conditions
  • Position requires Redding Country Club uniform and dress code at all times.


Physical Requirements

  • Ability to lift packages of ~20 pounds.
  • Extensive standing and walking requirements.


Direct Reports

  • Food staff including
  • Kitchen
  • Sous Chef
  • Cooks
  • Dish room
  • Pool Side Café line staff


Job Type: Full-time

Salary: TBD


  • Executive Chef or Sous Chef: 3 years (Required)
  • Education: Associate (Required)
  • License: CCC or CEC (Preferred)


Contact:  Carolyn Kepcher, COO