Executive Chef

Hudson National Golf Club Executive Chef Listing   Executive Chef Job Description: Hudson National is looking for an experienced, high-end Executive Chef who must possess the skill and creativity necessary to enhance member a la carte dining, special events and golf outings. Hudson National has established a reputation for an unparalleled patron experience in the Northeast due to its recently renovated championship golf course, an unmatched dining experience overlooking breathtaking views of the Hudson River and top-tier service levels from the outstanding staff and facilities. Our vision is the be the Relais and Chateau of Northeastern clubs.  The Executive Chef is an integral part of the Hudson experience. The Chef must continue the Club's established standard of preparing the majority of menu items and top-quality ingredients from scratch. The Chef's primary responsibility will be to lead the team's food and beverage menu offerings throughout the year; supervise food production; and provide a consistent and superb dining experience for the membership and their guests. Our goal is to ensure every meal is of top quality and consistency. The Executive Chef will be tasked with creating core and seasonal menus, specials, recipes, and standard operating procedures to ensure a consistent Hudson experience. Additionally, the Executive Chef develops and monitors food and labor budgets for the department, as well as ordering and receiving procedures. The Executive Chef is required to maintain the highest professional food quality and sanitation standards. The Executive Chef must master the food program, collaborate, and communicate with other department supervisors - specifically the front of the house management - to ensure consistent delivery of the highest quality food and hospitality service. The candidate must have superior interpersonal skills accompanied by a proven track record of strong leadership and professionalism with the ability to motivate, supervise and develop kitchen staff. The Executive Chef at Hudson National Golf Club is a hands-on chef who leads by example, possesses high levels of skill and creativity, is always striving to improve, and is readily open to and embraces input from the Board and Club Management. The Executive Chef should strive to go above and beyond to exceed member expectations and needs as our overriding mission is delivering the "Hudson Experience". Club Vision and Core Values: Vision Statement: Hudson National embodies a superb golf course, a beautiful clubhouse, exquisite cuisine and a welcoming, service-oriented staff, all designed to provide a great experience for our members and their guests. Candidates must have values which align with those of the Club: accountability, communication, consistency, excellent customer service skills, safety, sense of urgency, and teamwork. Club Statistics: $1.8 M FandB revenue: 73% of revenue made off a la carte service and 27% made off banquets/outings/events There is a main kitchen in the clubhouse and another smaller kitchen at the Halfway House staffed with approximately 20-30 kitchen employees in season General Members: Clubhouse: 22,500 sq. ft with additional cottages, 1 teaching center and 1 Halfway House Club Organizational Structure: The Hudson National Golf Club is a member-owned golf club. The Executive Chef reports to the General Manager who reports to our Board of Directors. The Executive Chef will also work closely with the Assistant General Manager who reports to the House Committee on improving the member dining experience. The Season: The Club is seasonal and is open and fully operational from mid-April through Thanksgiving. Our busiest months are May-October. During the season, the kitchen is to be open 7 days a week from 7am-10pm (sometimes later) for a la carte breakfast, lunch and dinner service, and special events. The Club is closed to members on Tuesdays and closed for a la carte service, but we often schedule golf outings and events on this day. During the busy (nice weather) months, lunch service averages about 50-65 covers for lunch and about 80-90 covers for dinner service on Friday, Saturday and Sunday. Members greatly value our dining experience. Our dining locations in the clubhouse include the Stone Room (seats 20), which is used for more private dining reservations, the Main Dining Room (seats 50), which is used for lunch and dinner when weather is not ideal, the Great Room (seats 75), which is used for breakfast and special events, and our outdoor Terrace (seats 200), which is the most popular of dining areas for all times of day. An additional kitchen is located at the Halfway House which is located on the course. The Halfway House is open every day from the first tee time until all golfers are done for the day. The Halfway House offers golfers traditional midway treats such as breakfast sandwiches/wraps, lunch sandwiches, hamburgers, hot dogs, chili (seasonally) and any other specials and seasonal additions. During the offseason from Thanksgiving through mid-April the commitment is minimal. The Chef is expected to make themselves available for possible holiday parties, special events and board meetings. The down time in the winter is great for travel, education/training, family time or just some rest and relaxation - as well as creating new exciting dining visions for the upcoming year. Responsibilities: Develop all club menus for breakfast, lunch, dinner, dessert, special dining events and weekly specials. It is key for the Executive Chef to reinvent and update many menu options while retaining a few critical Club favorites. The Executive Chef works closely with the front of the house staff to balance a menu combining new and traditional taste profiles and offerings. The Executive Chef will be expected to continually provide a new, exciting and creative dining experience to the membership and their guest in both the a la carte dining setting and the special event setting. Our team-wide goal is to create a menu that appeals to both our tenured members, new/younger members, local and national members and their guests. Foster an environment of respect, clear communication and teamwork within the kitchen and with the front of house staff. Evaluate (existing), recruit, develop, train, and mentor a high-level culinary team. Supervise production to maintain highest standards of food quality , consistency and presentation.  Adhere to and/or exceeds all state guidelines for health and sanitation standards to maintain "A" health ratings. Maintain a ServSafe Certification as well as all other applicable food safety certifications. Additionally, the Executive Chef leads training in accident prevention, training, sanitation and safety standards for kitchen staff. Comply with departmental and Club policies and produce their own additional standard operating procedures for kitchen staff. Hold his/herself and culinary staff to the absolute highest standards of physical cleanliness, workspace hygiene and appearance. Prepare, manage and contribute solutions to achieving the food operating and capital budgets.  Monitor and control monthly inventory of all food Approve and monitor purchasing of all necessary culinary supplies. Prepare weekly schedules for kitchen staff.  Make themselves available to members upon Represents the club with the utmost of professionalism and should be comfortable interacting with members, staff and vendors. Learn member's names and their specific culinary requirements as well as any allergies or dietary Be responsive to club member requests and strive to creatively accommodate requests. As the Leader, work a variety of shifts, as required, to include nights, weekends and holidays. Deep clean the kitchen during off the off-season. Performs all other duties as assigned. Qualifications : 3-5 years proven culinary experience in a position of leadership or management.  A degree in Culinary Arts and/or other Hospitality Management is expected but may be substituted for substantial years of experience. Proven success leading high level culinary operations utilizing top quality, seasonal, farm to table and health-conscious ingredients. Proven track record of providing high level services with strong leadership skills and a personality which is appropriate for the Club culture and atmosphere is highly desirable. An in-depth knowledge of culinary trends, international and ethnic cuisines. Proven experience overseeing a food and beverage PandL adhering to set budgets. Desirable candidates have successful experience managing food and labor budgets, reducing waste, as well as negotiating prices and building relationships with vendors. Experience with increasing functionality and productivity of kitchen layout and staff is highly desirable.  Candidates with experience and confidence in team building, retaining high performance staff and the ability to efficiently direct, coordinate and control all aspects of a successful culinary team and operation. A career path marked with stability, progression and ongoing professional development. Must have all applicable food safety certifications. Critical Skills : Must be adaptable and responsive to member or employee needs and able to manage a diverse workload, prioritize and delegate in a fast-paced environment.  Must be a team player and lead by example to foster an inclusive, collaborative culture among team members. Must operate with a high degree of professional integrity, organization skills, and the dexterity to handle multiple tasks and to utilize resources effectively. Must have the willingness to provide exceptional service to members and desire to provide leadership to achieve the Club mission. Compensation: Salary to commensurate with experience. Hudson National Golf Club will offer an attractive and competitive compensation and benefits package to include: Annual bonus potential based on performance Benefits Job Type: Full-time Benefits: Health insurance 401K Supplemental Pay: Bonus potential (performance based) Work Location: One location Pay Frequency: Bi-weekly Company's website: hudsonnational.org Application Process: To apply please send a resume and cover letter to > and >. Cover letters should include why a candidate would like to be considered for the position at this stage in their career, and why Hudson National and the Croton-on- Hudson area would be the right "fit" for you and the Club if you were to be selected. If you have any questions regarding the position, please email >.

Created: 2025-01-09