Salary and Employment Terms:
The salary is approximately $10k per month and plus performance-based bonuses on top
Employment terms from 5/1/26-10/31/26
Club provided housing and travel stipend available
Job Descriptions: We’re seeking a passionate, experienced Executive Chef to lead our kitchen team in Hudson Valley and uphold our commitment to sustainable, ingredient-driven cuisine. The ideal candidate has a deep respect for local farms, a creative yet disciplined culinary vision, and the leadership skills to foster excellence across the team. The Executive Chef oversees all culinary operations for the Club. This includes food production, menu planning, staffing, purchasing, budgeting, and coordination with the dining program.
Key Responsibilities:
Manage all kitchen operations, including daily food production, organization, sanitation, and workflow.
Oversee all food service related to Club lunches, dinners, and special events.
Plan and execute all menus including pricing: bi-weekly dinner menus, lunch menus, and event/catering menus.
Purchase all food, small tools, and kitchen equipment; maintain accurate inventory of all products. Verify and approve all food deliveries and ensure invoices and receipts are properly processed.
Set up the kitchen at the beginning of the season and manage all closing, cleaning, and end-of-season inventory.
Hire, supervise, train, and, when necessary, work alongside 2-3 kitchen staff to maintain high-quality food production and service.
Ensure the kitchen operates in full compliance with all health, safety, and sanitation laws, regulations, and inspections.
Work closely with the Restaurant Manager to ensure smooth coordination between the kitchen and dining room while reporting directly to the Club Manager.
Qualifications:
At least 8+ years of significant culinary leadership experience in a high-volume and fast-paced environment
Proven track record with seasonal and locally sourced menus.
Strong management, communication, and organizational skills.
Commitment to quality, sustainability, and hospitality.
Culinary degree preferred, but equivalent experience considered.
Certification from the American Culinary Association or other professional hospitality association is preferred.