The Lake George Club
Diamond Point, NY 12824

The Lake George Club, a private yacht club located on Lake George, NY is looking for an Executive Chef for 2023 year.

The Lake George Club, founded in 1908, is one of the premier clubs in the world.

The club presently has 400 regular members and a waiting list of prospective members. Sailing and Racquet Sports are actively pursued on all levels. The club serves lunch and dinner and hosts many events such as regattas, weddings, and private parties. After 20 years, the Executive Chef is retiring, and we are looking to find a successor who will maintain the highest standards of dining and banquet experiences.

Job Summary

The Executive Chef is responsible for all aspects of food and pastry production. This includes the development of contemporary menus, the procurement of all food products, including locally sourced, farm to table products, fresh fish, and ingredients of the highest standards. The Executive Chef works in conjunction with the Club Manager, the Assistant Club Manager, the Bar Manager and the House Chair (a representative of the Board of Directors) to ensure fine dining and banquet experiences, and the highest quality experience for members and guests.

Essential Functions

• Hires, trains, supervises, and evaluates the work of staff in the food and pastry production departments.
• Plans menus for all food outlets and banquets menu at the Club.
• Schedules and coordinates the work of chefs, cooks, and other kitchen employees to assure that food preparation is consistent with the highest standard and within budgeted labor cost goals.
• Approves the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all areas of the kitchen.
• Establishes controls to minimize food and supply waste.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
• Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality; exercises portion control for all items served, and assists in establishing menu selling prices.
• Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Attends food and beverage staff and management meetings.
• Cooks or directly and supervises the cooking of items that require skillful preparation.
• Develops creative and delicious contemporary menus and food items
• Evaluates food products to assure that quality standards are consistently attained.
• Interacts with all managers to assure that food production consistently exceeds the expectations of members and guests.
• Plans and manages the employee meal program.
• Evaluates products to assure that quality, price, and related goods are consistently met.
• Prepares and submits monthly inventory.
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology.
• Recruits and makes selection decisions; evaluates job performance of kitchen staff; corrects, rewards and disciplines staff in a fair and legal manner.
• Recommends compensation rates/increases for kitchen staff.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for all kitchen staff.
• Ensures that representatives from the kitchen attend service lineups and meetings.
• Motivates and develops staff, including cross-training and promotion of personnel.
• Periodically visits dining area when it is open to welcome and interact with members.
• Reviews department timecards daily and make necessary adjustments for absences, missed punches etc. according to club policies and procedures.
• Enters weekly schedules on Fridays for the upcoming week.

Special Requirements

• Must keep information confidential.
• Must possess an outgoing personality.
• Must possess honesty and integrity.
• Must be always courteous and tactful.
• Must treat others with kindness and respect
• Must effectively communicate policy and programs in a professional manner to members and staff.
• Must have excellent supervisory and team building skills.

Professional Requirements

• Degree in Culinary Arts from an accredited university or Culinary School.
• 3-5 years minimum as a Sous Chef or Executive Chef in a quality restaurant, resort, or club.
• Capable of working under pressure and managing large events.
• Must be able to manage others, plan and organize efficiently.

Requirements

• Mandatory background check is required.
• Professional and personal references are required.

Compensation

An annual compensation and benefits package is offered with the salary based upon experience and qualifications. The Club operates six months per year, but executive, hiring, planning and management functions are expected on a year-round basis.

Job Type: Full-time

Pay: $46,168.97 - $101,850.57 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Flexible schedule
• Food provided
• Health insurance
• Paid time off
• Retirement plan
• Vision insurance

Physical setting:

• Bar
• Casual dining restaurant
• Fine dining restaurant

Schedule:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Every weekend
• Holidays
• Monday to Friday
• Night shift
• Overtime
• Weekend availability

Supplemental pay types:

• Bonus pay

Ability to commute/relocate:

• Diamond Point, NY 12824: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 3 years (Required)
• Cooking: 3 years (Required)

Work Location: One location

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