Executive Chef, Berkshire Country Club

BoardRoom magazine; Reading (Berks County); On-site; USD 85,000 - 130,000; Full time

Benefits offered by this job

Bonus

Benefits package

Job summary

BoardRoom magazine seeks an inspiring hospitality leader to oversee dining operations with a focus on member satisfaction and culinary excellence. You will hire, train, and mentor a high-performing team in a seasonal club environment, ensuring guest experiences reflect the club’s traditions while exploring new culinary trends.

Responsibilities include budgeting, ensuring food safety, and collaborating with the GM and department leaders to deliver superior dining programs and strong financial

Qualifications

• Proven leadership in hospitality with successful team development.
• Experience in budget planning and financial results.
• Strong communication and staff engagement abilities.

Responsibilities

• Hire, train and motivate a high performing kitchen team.
• Develop menus that respect traditions while innovating.
• Partner with GM and dept. leaders on strategic goals.
• Ensure food safety and quality; uphold standards.
• Maintain visibility with members and manage dining programs.

Skills

Leadership

Staff development

Communication

Creativity

Budget management

Industry knowledge

Education

Post-secondary culinary arts degree

American Culinary Federation certification

Job description

Key Characteristics and Traits

A naturally enthusiastic personality and passion for the culinary industry.

Ability to hire, train, motivate and develop a high performing team in a seasonal environment who are dedicated to a shared vision.

A genuine individual with a natural leadership style which promotes an engaged, motivated staff.

A mind for innovation and action with an ability to act as a thought partner with the General Manager and other department leaders.

Creativity in menu design, exhibiting an appreciation for the Club’s culinary traditions, while exploring fresh and innovative culinary trends.

The ability to communicate effectively, both verbally and in writing.

Disciplined follow-through to ensure the vision and goals of the Club come to fruition.

Ability to cultivate a high-level of member satisfaction through consistency in the dining experience.

A strong understanding of top-notch food and beverage experiences for Club members and guests.

Effective fiscal management through delivery of actual operational and capital results in alignment with approved budgets.

The desire to maintain high level of visibility among members and staff as the face of the Club’s dining and catering programs.

An understanding of the importance of digital communication and ability to utilize web and social media tools to communicate with the staff and membership.

Involvement in local and national culinary organizations, representing the club, growing your network, staying up to date on industry trends, and taking advantage of educational opportunities for you and your team.

Qualifications

• A minimum of 5 years of progressive leadership and management experience in a hospitality environment. Current Executive Sous Chefs at well-recognized organizations, with verifiable records of achievement will be highly considered.
• Food safety certification.
• Certification from American Culinary Federation or other hospitality association.
• A degree from a post-secondary culinary arts program.
• A pre-employment drug screen and background check will be required.

The position is available immediately.

Salary and Benefits

Salary is open and commensurate with qualifications and experience. The Club offers an excellent bonus and benefit package.