EXECUTIVE CHEF

Executive Chef Opportunity at Roscoe Mountain Club

Roscoe Mountain Club is excited to announce an exceptional career opportunity as an Executive Chef! Join the team at Roscoe Mountain Club – where work meets the wonders of the Catskills!

Pay: $80K - $95K per year, depending on experience

Full health care benefits package, Medical, Dental, Vision, 401k with company match, and paid time off.

At Roscoe Mountain Club, you'll find an opportunity to work in one of the most scenic and vibrant destinations in the Catskills. Our 18-hole, par-71 championship golf course is a premier destination for both competitive tournaments and relaxing rounds, surrounded by over 1,000 acres of breathtaking natural beauty and a 60-mile panoramic view of the majestic Catskill Mountains.

Whether it's summer days filled with pickleball, lake fishing, paddleboarding, hiking, and swimming—or winter adventures like snowshoeing and cross-country skiing—there's something for everyone, year-round. Guests and staff alike enjoy the comfort of onsite lodging at the Roscoe Inn, charming townhomes, and spacious rental homes.

We're looking for passionate, service-oriented individuals to join our growing team. If you love the outdoors, hospitality, and creating memorable guest experiences, Roscoe Mountain Club is the place for you.

Our Culture and Values provide Team Members with a rewarding lifestyle and work/life balance.

Job title: Executive Chef

Reports to: Food & Beverage Director

Classification: Salary, Fulltime, Exempt

Working Hours: As required

Job purpose: Plans meals, coordinates, executes and or supervises the preparation and cooking of food by cooks and other kitchen personnel, i.e., ensuring that the food is prepared economically, technically correct, in a timely manner and as ordered. Audits food when required by cooks, inspects portioning and garnishing of foods. Provide excellence in product, cost control and sales in all areas of the Food & Beverage Operation. Responsible for the financial operation of the food preparation department as per the annual operating budget.

Duties and responsibilities:

• Monitors weekly schedule for their team and submits schedules to the Food & Beverage Director. Keeps accurate payroll records and monitors payroll to minimize employee costs, while meeting the goals of the facility.
• Responsible for requisitioning, interviewing and screening potential employees, eventually hiring, orientation, training (responsibilities, safety, accuracy, quality workmanship, and member relations), monitoring 90-day probationary periods and daily employee performance. All necessary forms must be completed and submitted before employees begin work.
• Responsible for documenting performance during the 90-day probation period, annual proficiency, on-going training and informational meetings with team.
• Responsible for progressive discipline and termination of Team Members after gaining approval from HR.
• Develops and proposes maintenance budgets for the department while operating within the established financial boundaries.
• Establish and administer safety programs, while monitoring the Team Member's adherence to safety procedures.
• Ensure compliance with operating guidelines pertaining to state and federal laws, along with government rules, regulations and licenses.
• Monitors and approves invoices, using designated accounting software, specific to the department operations as required for products, supplies and services for timely payables.
• Establish and maintain an F&B Manual, which reflects service standards, food quality production, portion, cost control, while conforming to State Health Department Codes.
• Participate in the responsibility to hire, train, direct and supervise kitchen employees as per the guidelines and service standards defined in the F&B Manual.
• Plans meals, prepares menus, considering the activity in the F&B department.
• Establish written standardized food recipes and beverages to ensure the production of consistent quality and portion control. When supervising, stations self in front of cooking ranges checking sizes of portions, methods of preparation, cooking, garnishing of foods, provides instruction and guidance when necessary and sees that the food is prepared as ordered.
• Receives and checks food and supplies into the kitchen and storerooms, i.e.. inspect condition of contents, checks against invoices & orders, and freshness of product. Stores new and reuse products in proper temperatures and proper wrappings.
• Meet and communicate daily with the F&B Director/Manager to discuss the previous day's F&B performance, track recurring service, quality variances and take action to train Team Members to correct areas identified.
• Frequent Front of House visits for table touches and interaction with members and guests.
• Ability to managed multiple outlets effectively.
• Active compliance with Hampton's strategic partnership programs, maximizing savings for the Club.
• Maintain cleanliness and organization in all kitchen areas as per F&B Manual.
• Complete opening and closing checklists as outlined in the F&B Manual.
• Prepare and submit weekly employee schedules and bi-weekly payroll summaries to the Director of Golf / GM
• Adjust actual schedules to ensure efficient use of employees.
• Assist in the preparation and adherence of the F&B Operational Budget.
• Attend and participate in the weekly department head and other periodic employee meetings.
• Manage and monitor daily accurate activity and financial requirements, ordering of products, stock levels and monthly inventory as per F&B Manual.
• Conduct daily walk through to ensure the facility is safe and presentable and that courtesy and efficiency are being exercised throughout. See F&B Manual for guidelines.
• Protect the assets of the Club.
• Operate within the guidelines, policies, standards and constraints as established by Hampton Golf.
• Maintain Food Managers Certificate.
• Assumes complete control of the kitchen.

Qualifications:

Culinary or hospitality degree OR, Any equivalent combination of experience and/or education from which comparable knowledge, skills and abilities have been achieved.

• Experience: A proven track record as an Executive Chef or in a leadership culinary role, ideally within a newly established or startup environment. Expertise in food cost control, team building, and kitchen management is key.
• Passion for Culinary Excellence: A deep passion for creating amazing food experiences and leading a team to new heights. You'll be excited to create innovative menus that delight our members.
• Strong Communication Skills: You'll need to communicate clearly with your team, management, and vendors to ensure smooth operations and excellent service.
• Financial Acumen: Experience managing budgets, controlling food costs, and analyzing financial data to ensure profitability while maintaining the highest standards of quality.
• Leadership & Vision: A natural leader who is ready to establish and shape the culture of the kitchen from the ground up. You will inspire, mentor, and empower your team to perform at their best.
• A Commitment to Safety and Standards: You'll uphold the highest levels of food safety and cleanliness, ensuring compliance with local regulations and the health department codes.

Working conditions:

Work is primarily indoors. Potential exposure to sharp and rapid equipment movement, sharp utensils, harmful chemicals and/or being exposed to flying golf balls.

This job description does not imply that the above are the only responsibilities assigned to this position. Employees holding this position will be required to perform any on-the-job related duties as requested. All requirements are subject to possible modification to reasonably accommodate individuals with a disability.

Physical requirements:

Good organizational and verbal skills. Ability to use logical and rational thinking to resolve issues. Ability to perform basic mathematical skills, monitor and develop subordinates, visually monitor the operation areas, write and read member communication.

Must have the ability to perform moderate physical work and may be required to lift up to 50 lbs. and up to 30 lbs. frequently. Perform activities such as bending, kneeling, crouching, climbing, reaching, standing, pushing, lifting and grasping for up to 5 hours without sitting.

Use the following safety precautions when using an 8ft. ladder:

• Correct placement of the ladder. The safest angle for a straight ladder is to ensure it is placed on-fourth the distance from the base to the point of support. "A" frame ladders naturally comply.
• Ensure the ladder is placed on a firm level surface, and do not place the ladder near a doorway.
• Ensure there are non-skid shoes on the ladder.
• If using a metal ladder, be sure that it is not near electrical wires