History & Heritage: The New York Yacht Club (NYYC) was started on July 30, 1844, when John Cox Stevens invited eight friends to his yacht Gimcrack, anchored in New York Harbor. The nine who met nearly 170 years ago resolved to form the NYYC and named Stevens commodore. The NYYC’s first clubhouse was built in 1845 on land donated by Commodore Stevens, at the family estate at Elysian Fields in Hoboken, NJ, overlooking the Hudson River. Today, the NYYC has its signature clubhouse on New York’s West 44th Street – a National Historic Landmark — and an on-the-water clubhouse in Newport, RI. The first clubhouse, “Station 10,” is in Newport, RI.
Scope, Expectations & Requirements: The Chef de Cuisine is directly responsible for culinary operations in the Bolero Grill serving breakfast, lunch & dinner, seasonally adjusted. The Chef de Cuisine works closely with the EC on all phases of food creation, production, organization, and sanitation; and assists with the management and execution of NYYC events and various administrative duties related to the culinary department as required by the EC. This position requires and engaged and composed professional who is current on trends and lead a team producing modern cuisine blended with club traditions. Annual food sales are $2MM with a mix of 60% ala carte (directly responsible for) and 40% banquet. There are three (3) kitchens accommodating banquets up to 1,000 guests. A culinary and stewarding staff of 26-30 is supported by a generous labor budget.
Note: The main kitchen is newly renovated State-of-the art. See accompany menus for current relevance.
Key Expectations and Goals:
- The Chef de Cuisine is very hands-on, directly working with cooks and prepares items that require skillful preparation.
- Has excellent culinary and communication skills and able to meet the high expectations of members.
- Is innovative with creative and fresh ideas and products.
- Expected to develop a catalogue of menu items with preparation, ordering notes, costings, service instructions, and allergy information for all Bolero Grill items.
- Candidates must be skilled administratively to accurately purchase, maintain inventories, and track costs. Takes monthly inventory of all food items.
- Will take an active role in culinary internship/development programs and recruiting new staff.
- The Chef de Cuisine is expected to be personable and interact with members and guests.
- Aside from line duties assist with regattas, banquets, parties, weddings and other functions.
Ideal Candidate Profile: The position requires a strong, well-organized leader who is committed to being the best in the area and dedicated to lifelong learning of current culinary trends. The right individual will be self-motivated, able to work in a seasonal environment, possess a creative approach to menu planning and continually be able to offer unique and distinctive dining experiences. This is a “great opportunity” for the right individual to partner with a talented Executive Chef who is willing to share knowledge and mentor.
Finally, the successful candidate must be a good fit for the culture of the Club. He or she must demonstrate values, conduct, and integrity consistent with the Club’s. The candidate must approach the position with humility and the mindset of a servant leader who cares for “others above self.”
Salary and Benefits: The compensation package includes a respectful base salary and performance bonus. Benefits include group health, dental, and life insurance; 401k program; vacation and professional development and dining allowance. A relocation allowance if required is negotiable.
Inquiries: Interested individuals should send resumes, a well-conceived cover letter and supporting information including menu examples, pictures, personal website, etc., in strict confidence by clicking here.