About The Club:
Fishers Island Club is a country club located near the eastern end of Fishers Island in New York. The club includes an eighteen-hole golf course designed by Seth Raynor and Charles Banks that was ranked ninth in the 2009 Golf Digest list of America’s 100 Greatest Golf Courses.[2]
The golf course has been called the “Cypress Point of the East” and is also referred to by its members as the “The Big Club” to distinguish it from the Hay Harbor Club, another country club on the western part of the island with a nine-hole golf course.[3][4] The course opened in July 1926, a few months after the death of its architect, Seth Raynor. Most of the holes have water views of Block Island Sound or Fishers Island Sound.[5] Like his mentor Charles B. Macdonald, Raynor patterned many of the holes after classic designs at other courses including the Alps, Biarritz, Cape, Double Plateau, Eden, Punchbowl, Redan and Short.[6][7]
The country club also has five tennis courts and a beach club.
Position Summary:
The Club is currently rebuilding its Main Clubhouse. All Food & Beverage service will be offered at the Beach Club facility. The kitchen in the Main Clubhouse is operational. Food will be prepared in the main kitchen and completed at the Beach Club Snack Bar kitchen.
The Executive Chef position is a six (6) months operational position paid year round. The off season is used to recruitt and modify menus. Housing is included in the package at no charge.
The position calls for a highly energenic and organized individual with the ability to work in a limited environment for this season. Must be able to develop quality menus and presentations for a diverse membership. The new facility is scheduled to be completed February 2018. Expectations of the membership for the new Clubhouse will be high. The ideal candidate will be an individual who can adapt to island life and is experienced in opening a new facility.
Position Goal:
Chef retring after twenty years. The Club’s goal is to “Create Quality Club Fare” lighter dining options. The Club is in the process of creating new Grille Room and is looking to the new Chef to develop an informal Pub Menu.
It will be imperative that the new professional align him or herself with, and embrace, the Club’s island culture, forging partner relationships with the membership, management and FOH personnel, Fishers Island community, all built on honesty, respect and dedication. The Executive Chef will always look for improvement while continuing to maintain the high standards of excellence already instilled into the kitchen operation. The ideal candidate will possess a true passion for professional cooking and will be a career driven, self-motivated, passionate innovator, and will have a proven track record at a first class facility (Club, Resort, or Hotel). Will consider a Seasonal Chef working the opposite season.
Job Requirements:
- The Club has a preference for a (CEC)
- Strong organizational skills.
- Must be a team player who will assist other departments as needed.
- The ability to communicate with staff, members and guests.
- Someone who understands the private club seasonal operations and works in a scratch kitchen environment.
- Ability to handle pressure, creativity to offer a diversity of items and an approach that facilitates a sense of unity.
- Knows purchasing and how to control inventory.
- Competent in organization and time management skills; meets deadlines.
- Sets the example for professionalism when working and communicating with the service and catering staff.
- Develops recipes, standards, techniques and presentation for food preparations, creating a busy by introducing modern offering while assuring consistently in high and dining experience.
Key Expectations:
- Must be flexible, intuitive and treat the operation like their own business.
- Must be flexible and work overtime when needed and assist the workload of others.
- The Chef serves as role model and sets the standard for all employees to maintain high-quality and consistent member service. This requires an advanced knowledge of industry best practices and member service.
- Following a Chef of twenty years this individual will evaluate current practices, processes and culture; immediately recognize potential areas of opportunity and initiate ways to improve current business methods, quality of products and services provided to the members.
- Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times. This includes daily site visits to all outlets.
- Interacts enthusiastically with, and is visible to, the membership.
- Must have experience and knowledge of budget analysis methods, general accounting skills and the ability to work in all areas of kitchen and dining areas relative to point-of-sale applications.
Additional Information:
- Annual food sales at $900,000; total F&B Sales $1,275,000M.
- The Food cost is 39% with a sales mix of 70% a la carte and 30% banquet.
- There are 11 total kitchen employees..
- The Club currently supports two (2) kitchens and will end up with three (3) kitchens post project.
- The Executive Chef is supported by one (1) Sous Chef and a Pastry Assistant. Chef does purchasing.
- The Clubhouse’s is 26,000 sq. ft., supported by 525 members whose average age is 56.
- The Club is closed Columbus Day to Memorial Day. Majority of business is during July & August.
- The Executive Chef reports to the General Manager and works directly with the CFO, Office Manager and Sports Professionals.
- Previous chef is retiring after twenty (20) years.
Dining Facilities: (Six a la Carte Outlets)
2017
- Beach Club – Snack Bar, 200 lunch Wk days, 400 Lunch Weekends. 7 days 6 nights.
- Beach Club – Dinner casual. 170 Ala Carte/250 Buffet
2018
- Beach Club – Snack Bar, 200 lunch Wk days, 400 Lunch Weekends. 7 days 6 nights.
- Beach Club – Dinner casual. 170 to 200. Two nights per week.
- Main Club – Grill Room. 150 six nights.
- Main Club – Dining Room. 250/300 Buffet Dinner one night per week.
Private Member and Club Events – Serving banquets up to 275.
Other – The club employs a number of live-in staff and believes it has an obligation to provide a nutritional employee “Family Meal” on a daily basis.
The Club offers a competitive compensation plan including a competitive base salary based on experience and skill, ACF dues and Convention, health & life insurance, housing, 401k and other standard perks. Interested individuals should send resumes, a well-conceived cover letter, and supporting information. (a Personal Portfolio is encouraged) in strict confidence. Click Here to upload your information.