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Posted : Thursday, July 25, 2024 08:07 PM
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pdf The Country Club of Scranton is located minutes from downtown Scranton, in Clarks Summit, Pennsylvania.
The Scranton area is experiencing a revitalization, with a reasonably lower cost of living and great quality of life.
The Club boasts 27 championship holes; the original 18 holes, known as the Old Course, are rated 7th in the state according to Golf Digest, and 82nd in the country.
The Club offers many amenities for the accomplished golfer, the casual golfer and the entire family including a family friendly pool equipped with water slide, food and beverage services, a vibrant dining and social scene, and the best patio dining in NEPA.
This is an exceptional opportunity for a highly motivated individual that is a high energy, self-starter and interested in joining a dynamic and talented Executive Management team that is committed to excellence and improving daily.
The responsibility of the Executive Chef is to exceed the expectations of our Membership daily through the development and implementation of creative and consistent food and beverage programing.
We are looking for a positive leader who will be a mentor and team player.
The Executive Chef must have strong leadership, culinary, cost control, and organizational skills.
They must appreciate, respect, and represent the culture of The Country Club of Scranton where we will have high expectations, hold each other accountable, and will value each member of our team and the contributions they provide.
*Food & Beverage Program* A la carte dining venues at The Country Club of Scranton include the Grill Room, Grill Bar, and Grill Patio (seating capacity of 120) where members and guests can enjoy stunning views of the top 10 golf course and enjoy the best sunset and service in the area.
Our Men's Locker Room offers daily breakfast, lunch, and dinner, seats 60, and is the heart of the Men's Golf Social Scene.
The Country Club of Scranton is an incredible venue for a wide variety of events, from weddings, banquets, cocktail parties, corporate meetings, seminars, and golf outings.
The club has a main ballroom that seats approximately 200 people, an adjacent banquet bar and additional patio space that is utilized for everything from cocktail space, to grill stations.
The club also has an additional private dining room that can seat up to 20 guests.
The club hosts approximately eleven weddings per year and is open year-round.
Golfing season begins in April and the aquatics center opens on Memorial Day Weekend.
*The Country Club of Scranton Overview* * 765 members * $7,480 annual dues * $2,500 initiation fee * $1M average annual capital investment * $2M+ Food & Beverage Volume; Approximately 40% a la carte & 60% banquet.
* 3 kitchens (Main kitchen, Men's Grill and Pool Grill) with up to 23 culinary employees *Executive Chef Responsibilities* The Executive Chef at The Country Club of Scranton is responsible for all food production including that used for dining rooms, private events, and other outlets of the Club.
The Executive Chef develops menus, food purchase specifications and recipes; supervises production staff; develops and monitors food and labor budgets for the department; maintains the highest professional food quality and sanitation standards; and ensures a high level of member satisfaction.
The Executive Chef is a working chef who leads, manages, motivates, and directs kitchen staff to achieve the objectives set by the General Manager.
The Executive Chef creates the standards for kitchen policies and procedures, communicates these policies and ensures that the policies are adhered to by all BOH staff.
The Executive Chef, with the membership’s desires in mind, is responsible for ensuring that all food is consistently outstanding - from standard country club fare to innovative offerings and special culinary events throughout all dining venues.
The Executive Chef understands that quality and consistency in producing and delivering popular Club events such as wine dinners and member tournaments are just as important to the member experience as producing a la carte service on a day-to-day basis; and is responsible to ensure that his/her team approaches each activity with identical focus.
The Executive Chef will be a team builder who mentors kitchen staff and develops a pipeline of talented and creative individuals and interns by building a reputation as an excellent learning and training ground for up-and-coming culinarians.
Additionally, the Executive Chef is a hands-on leader and "working chef" who leads by example and will step in to work any place on the line as needed.
The Executive Chef leads the BOH initiative relative to accident prevention, training and retention of staff, and sanitation and safety standards.
The Executive Chef pays sharp attention to detail, enforces the highest standards of sanitation and safety, and ensures that al BOH staff approach the standards with the same level of focus.
The Executive Chef must have a proven track record of controlling food and labor costs.
He or she is adept at creating and managing a budget and provides food purchase specifications to control food quality and costs.
The Executive Chef tracks food and labor spending daily to make changes as needed to stay on budget.
The Executive Chef is responsible for leading the product knowledge training for FOH personnel through daily pre-meal meetings and special food knowledge training programs.
The Executive Chef creates and updates menus routinely, incorporates daily features, and develops and documents recipes and controls to ensure consistency.
Creativity, not just variety, is essential in planning menus for the members of The Country Club of Scranton.
The Executive Chef is someone who looks at mistakes as opportunities for improvement and instills this mindset and outcome into his/her team, while at the same time epitomizing the perspective of being readily open and embracing of input.
The Executive Chef must be approachable by both members and staff.
The Executive Chef is an energized, positive presence who displays a strong work ethic.
The position requires a high-energy, committed, and dedicated professional who recognizes that during the height of the season, long workdays are needed to achieve a high level of member satisfaction.
The Club also encourages staff to take time to re-energize and find a balance of dedication to the Club and personal time.
*Initial Priorities* * Evaluate and set appropriate and necessary standards of operation, execution and delivery within the culinary operation, taking ownership for the entire experience from production to final delivery of the end-product, while working closely with the FOH management team and General Manager.
* Evaluate and continue to develop and mentor a cohesive, high performing team.
* Look for ways to continually improve a la carte dining food quality and consistency.
* Create a "buzz" among members and staff about the new culinary program.
* Learn members' names and culinary and dining requirements, allergies, and preferences.
* Occasionally visit the dining room to validate the members’ choices.
* Create an innovative, relevant, consistently interesting a al carte menu that changes at least seasonally while maintaining those "must have" member favorites.
Create new "signature items" that become favorites.
* Continue to raise the bar with member events by infusing creativity and variety into Club favorites.
* Focus on fiscal responsibility; ensuring that food and labor costs are aligned with budget, without sacrificing the member quality experience.
*Traits, Skills, and Competencies* The Executive Chef must understand and practice the Club's member-focused service philosophy and be fully engaged in, and fulfilled by, providing members with consistent, high-quality food and innovative menu offerings and plate presentations.
The Executive Chef is an innovative leader in all aspects of the position.
He or she is creative with menu design - both menu selections and daily features; must be willing to embrace new and different ways of displaying items on buffet tables and stations; and is innovative when planning events in less-than-ideal conditions (such as outdoors or "pop ups") to ensure that the preparation and delivery are of the highest quality and seamless to members and guests.
The Executive Chef is a visionary and trend setter yet understands, and is respectful of, long-standing Club culinary traditions and can balance both in creating menus, features, and event offerings.
In addition to being a visionary, he or she must pay close attention to details.
The Executive Chef is meticulous about food handling, cleaning, and organizing the kitchen and insists that all BOH staff do the same.
The Executive Chef continually looks for opportunities to improve BOH service and must be willing to listen to staff and members for input.
The Executive Chef understands that the entire team is there to fulfill members' needs.
The Executive Chef is extremely organized and possesses exemplary technical skills to successfully manage multiple functions and people efficiently and effectively.
The Executive Chef should have a solid understanding of wine and experience with wine and food pairings.
*Education and Certifications* * Culinary arts degree from an accredited school or equivalent experience.
* Certified Executive Chef designation is desirable.
* Private club experience preferable.
* Must be certified in food safety.
*Working Environment/Physical Demands* The physical demands of this position are representative of those that must be met by an employee to successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job the employee is frequently required to stand, walk, and sit.
Light, periodic lifting may be required.
*Compensation* * Compensation package is aligned with industry standards and commensurate with candidate’s education and experience.
* Bonus incentive for achieving pre-determined objectives, as set by the General Manager.
* Benefit package including health, dental, and vision insurance as defined in the Employee Handbook.
* 401k Eligibility as defined in the Employee Handbook * Vacation and sick days as defined in the Employee Handbook *Additional Information* Candidates are encouraged to apply for this role as soon as possible.
The deadline to apply is Thursday, February 1st and the selected candidate is expected to begin employment on, or before, March 1st, 2024.
Job Type: Full-time Pay: $75,000.
00 - $85,000.
00 per year Benefits: * 401(k) * 401(k) matching * Dental insurance * Food provided * Health insurance * Paid time off * Retirement plan * Vision insurance Experience level: * 10 years Shift: * Day shift * Evening shift Supplemental pay types: * Bonus opportunities * Performance bonus * Yearly bonus Weekly day range: * Every weekend * Monday to Friday Work setting: * Casual dining restaurant * Fine dining restaurant Ability to Relocate: * Clarks Summit, PA 18411: Relocate before starting work (Required) Work Location: In person
clubhouseonline-e3.
com/media/61/618725/Executive%20Chef%20Ad.
pdf The Country Club of Scranton is located minutes from downtown Scranton, in Clarks Summit, Pennsylvania.
The Scranton area is experiencing a revitalization, with a reasonably lower cost of living and great quality of life.
The Club boasts 27 championship holes; the original 18 holes, known as the Old Course, are rated 7th in the state according to Golf Digest, and 82nd in the country.
The Club offers many amenities for the accomplished golfer, the casual golfer and the entire family including a family friendly pool equipped with water slide, food and beverage services, a vibrant dining and social scene, and the best patio dining in NEPA.
This is an exceptional opportunity for a highly motivated individual that is a high energy, self-starter and interested in joining a dynamic and talented Executive Management team that is committed to excellence and improving daily.
The responsibility of the Executive Chef is to exceed the expectations of our Membership daily through the development and implementation of creative and consistent food and beverage programing.
We are looking for a positive leader who will be a mentor and team player.
The Executive Chef must have strong leadership, culinary, cost control, and organizational skills.
They must appreciate, respect, and represent the culture of The Country Club of Scranton where we will have high expectations, hold each other accountable, and will value each member of our team and the contributions they provide.
*Food & Beverage Program* A la carte dining venues at The Country Club of Scranton include the Grill Room, Grill Bar, and Grill Patio (seating capacity of 120) where members and guests can enjoy stunning views of the top 10 golf course and enjoy the best sunset and service in the area.
Our Men's Locker Room offers daily breakfast, lunch, and dinner, seats 60, and is the heart of the Men's Golf Social Scene.
The Country Club of Scranton is an incredible venue for a wide variety of events, from weddings, banquets, cocktail parties, corporate meetings, seminars, and golf outings.
The club has a main ballroom that seats approximately 200 people, an adjacent banquet bar and additional patio space that is utilized for everything from cocktail space, to grill stations.
The club also has an additional private dining room that can seat up to 20 guests.
The club hosts approximately eleven weddings per year and is open year-round.
Golfing season begins in April and the aquatics center opens on Memorial Day Weekend.
*The Country Club of Scranton Overview* * 765 members * $7,480 annual dues * $2,500 initiation fee * $1M average annual capital investment * $2M+ Food & Beverage Volume; Approximately 40% a la carte & 60% banquet.
* 3 kitchens (Main kitchen, Men's Grill and Pool Grill) with up to 23 culinary employees *Executive Chef Responsibilities* The Executive Chef at The Country Club of Scranton is responsible for all food production including that used for dining rooms, private events, and other outlets of the Club.
The Executive Chef develops menus, food purchase specifications and recipes; supervises production staff; develops and monitors food and labor budgets for the department; maintains the highest professional food quality and sanitation standards; and ensures a high level of member satisfaction.
The Executive Chef is a working chef who leads, manages, motivates, and directs kitchen staff to achieve the objectives set by the General Manager.
The Executive Chef creates the standards for kitchen policies and procedures, communicates these policies and ensures that the policies are adhered to by all BOH staff.
The Executive Chef, with the membership’s desires in mind, is responsible for ensuring that all food is consistently outstanding - from standard country club fare to innovative offerings and special culinary events throughout all dining venues.
The Executive Chef understands that quality and consistency in producing and delivering popular Club events such as wine dinners and member tournaments are just as important to the member experience as producing a la carte service on a day-to-day basis; and is responsible to ensure that his/her team approaches each activity with identical focus.
The Executive Chef will be a team builder who mentors kitchen staff and develops a pipeline of talented and creative individuals and interns by building a reputation as an excellent learning and training ground for up-and-coming culinarians.
Additionally, the Executive Chef is a hands-on leader and "working chef" who leads by example and will step in to work any place on the line as needed.
The Executive Chef leads the BOH initiative relative to accident prevention, training and retention of staff, and sanitation and safety standards.
The Executive Chef pays sharp attention to detail, enforces the highest standards of sanitation and safety, and ensures that al BOH staff approach the standards with the same level of focus.
The Executive Chef must have a proven track record of controlling food and labor costs.
He or she is adept at creating and managing a budget and provides food purchase specifications to control food quality and costs.
The Executive Chef tracks food and labor spending daily to make changes as needed to stay on budget.
The Executive Chef is responsible for leading the product knowledge training for FOH personnel through daily pre-meal meetings and special food knowledge training programs.
The Executive Chef creates and updates menus routinely, incorporates daily features, and develops and documents recipes and controls to ensure consistency.
Creativity, not just variety, is essential in planning menus for the members of The Country Club of Scranton.
The Executive Chef is someone who looks at mistakes as opportunities for improvement and instills this mindset and outcome into his/her team, while at the same time epitomizing the perspective of being readily open and embracing of input.
The Executive Chef must be approachable by both members and staff.
The Executive Chef is an energized, positive presence who displays a strong work ethic.
The position requires a high-energy, committed, and dedicated professional who recognizes that during the height of the season, long workdays are needed to achieve a high level of member satisfaction.
The Club also encourages staff to take time to re-energize and find a balance of dedication to the Club and personal time.
*Initial Priorities* * Evaluate and set appropriate and necessary standards of operation, execution and delivery within the culinary operation, taking ownership for the entire experience from production to final delivery of the end-product, while working closely with the FOH management team and General Manager.
* Evaluate and continue to develop and mentor a cohesive, high performing team.
* Look for ways to continually improve a la carte dining food quality and consistency.
* Create a "buzz" among members and staff about the new culinary program.
* Learn members' names and culinary and dining requirements, allergies, and preferences.
* Occasionally visit the dining room to validate the members’ choices.
* Create an innovative, relevant, consistently interesting a al carte menu that changes at least seasonally while maintaining those "must have" member favorites.
Create new "signature items" that become favorites.
* Continue to raise the bar with member events by infusing creativity and variety into Club favorites.
* Focus on fiscal responsibility; ensuring that food and labor costs are aligned with budget, without sacrificing the member quality experience.
*Traits, Skills, and Competencies* The Executive Chef must understand and practice the Club's member-focused service philosophy and be fully engaged in, and fulfilled by, providing members with consistent, high-quality food and innovative menu offerings and plate presentations.
The Executive Chef is an innovative leader in all aspects of the position.
He or she is creative with menu design - both menu selections and daily features; must be willing to embrace new and different ways of displaying items on buffet tables and stations; and is innovative when planning events in less-than-ideal conditions (such as outdoors or "pop ups") to ensure that the preparation and delivery are of the highest quality and seamless to members and guests.
The Executive Chef is a visionary and trend setter yet understands, and is respectful of, long-standing Club culinary traditions and can balance both in creating menus, features, and event offerings.
In addition to being a visionary, he or she must pay close attention to details.
The Executive Chef is meticulous about food handling, cleaning, and organizing the kitchen and insists that all BOH staff do the same.
The Executive Chef continually looks for opportunities to improve BOH service and must be willing to listen to staff and members for input.
The Executive Chef understands that the entire team is there to fulfill members' needs.
The Executive Chef is extremely organized and possesses exemplary technical skills to successfully manage multiple functions and people efficiently and effectively.
The Executive Chef should have a solid understanding of wine and experience with wine and food pairings.
*Education and Certifications* * Culinary arts degree from an accredited school or equivalent experience.
* Certified Executive Chef designation is desirable.
* Private club experience preferable.
* Must be certified in food safety.
*Working Environment/Physical Demands* The physical demands of this position are representative of those that must be met by an employee to successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job the employee is frequently required to stand, walk, and sit.
Light, periodic lifting may be required.
*Compensation* * Compensation package is aligned with industry standards and commensurate with candidate’s education and experience.
* Bonus incentive for achieving pre-determined objectives, as set by the General Manager.
* Benefit package including health, dental, and vision insurance as defined in the Employee Handbook.
* 401k Eligibility as defined in the Employee Handbook * Vacation and sick days as defined in the Employee Handbook *Additional Information* Candidates are encouraged to apply for this role as soon as possible.
The deadline to apply is Thursday, February 1st and the selected candidate is expected to begin employment on, or before, March 1st, 2024.
Job Type: Full-time Pay: $75,000.
00 - $85,000.
00 per year Benefits: * 401(k) * 401(k) matching * Dental insurance * Food provided * Health insurance * Paid time off * Retirement plan * Vision insurance Experience level: * 10 years Shift: * Day shift * Evening shift Supplemental pay types: * Bonus opportunities * Performance bonus * Yearly bonus Weekly day range: * Every weekend * Monday to Friday Work setting: * Casual dining restaurant * Fine dining restaurant Ability to Relocate: * Clarks Summit, PA 18411: Relocate before starting work (Required) Work Location: In person
• Phone : NA
• Location : 1001 Morgan Hwy, Clarks Summit, PA
• Post ID: 9061617089
