The WCC Vision: A self made man from Toronto, John McEntree Bowman came to New York when he was seventeen. He began his career as a groom in a stable and worked his way up to eventually own the Biltmore hotel group, one of the most exclusive and largest hotel chains in the world at that time. Mr. Bowman sought to create the sportsman’s paradise within easy reach from the bustle of Manhattan. He would go on to purchase land in both Harrison and Rye, New York for his flagship hotel project, the Westchester Biltmore. Mr. Bowman vision:
“Members would live in the hotel and in homes on the grounds. The Club staff would take care of all services, both in the hotel and in the homes. Meals would be delivered to the homes from the hotel kitchen. Maids and gardeners would be called in from the hotel to attend to all the Members’ needs. A large garage with a platoon of mechanics would service the cars of the Members. And maybe, there would even be an airfield to handle the Members’ planes in the coming age of flight.
As for sporting facilities, the Club would offer the finest in golf, tennis, polo, horseback riding, swimming, boating, squash, tobogganing, skating, shooting, skiing…everything. It was going to be the most beautiful, most luxurious hotel-club-community anywhere. And, of course, no expense was to be spared.
History: Originally 583 acres of land were purchased from Hobart J. Park, at $2,500 an acre. Two months later a 62-acre tract was bought on Manursing Island, valued at $375,000. The following month 35 acres were purchased from the old Hill Estate on Parks Farm. In the summer of 1919 construction of the eight-story hotel at the top of the hill was begun, under New York architects Warren and Wetmore in the style of a nineteenth-century Italian villa. Landscape architects were Charles W. Leavitt & Sons. Billington and Smith-Mertz were contracted to build the polo field and five miles of roads. On May 15, 1922 John McEntree Bowman formally opened the Westchester Country Club. Almost 1,500 members joined, paying an initiation fee of $25.
Club Culture: The Club’s primary mission is to provide the best amenities and services to its members. They accomplish this by having extraordinary facilities for dining.
- An engaging, extroverted personality – one that both staff and membership can relate to and rally around.
- The ability to lead, motivate and mentor aspiring individuals throughout the organization.
- Excellent written and verbal skills for effective communication.
- Competent in organizational, time management skills.
- The ability to demonstrate good judgment, problem solving, and decision-making skills.
- Knowledge of wine and beverage pairing with food.
- Sets the example for professionalism when working and communicating with the service and catering staff.
- Develops recipes and techniques for food preparation and presentation which help to assure a high quality product.
- Active in local and national ACF (American Culinary Association) and other related organizations.
Dining Facilities:
- Sports House Dining Room – Formal, seating 130. Operates 6 days
- Sports House Terrace – Semi Formal, seating 120 . Operates 6 days
- Sports House Grill – Casual, seating 130 . Operates 6 days
- Beach Gun Club – Semi Formal, seating 120. Operates 5 days
- Beach Side Grill – Casual. Operates 6 days
- Beach Snack Bar – Very Casual. Open 7 days
- Birchwood Halfway House, Golf Snack Bar & Beach Ice Cream Shop
- Private Member & Club Events – The Club offers nine (9) banquet rooms on property as booked.
Additional Information:
- Total annual food sales at $ 6,483,000; total F&B Sales $9,071,000. In 2015 the Club generated a F&B profit of $1,851,000.
- The desired Food cost is 38% with a sales mix of 40% a la carte and 60% banquet.
- There are 77 culinary employees, supported by a $1,950,000 labor budget. The Club supports seven (7) kitchens.
- The Executive Chef is supported by seven (7) Sous Chef and Banquet Chef and Pastry Chef.
- The Chef supported by a Purchasing Director.
- The club is open 12 months per year. Supported by: 1400 Total Members whose average age is 54.
- The Club has hosted 45 PGA events.
- There are 70 overnite Rooms that are booked by members or for their guests.
- The Executive Chef reports to the General Manager and works with Food and Beverage Director, Director of Sales and Catering, Director of Banquets, Resident Manager, Beach Club Manager and Publicity Director.
- The previous chef was with the Club for 7 years.
Summary: The Club is looking for a super star with a high culinary aptitude who is interested in working in a club that will support, and excited about the culinary experience. The candidate must approach the position with humility and care. This individual should value the formation of lasting professional relationships and become an active member of the Management team.
The Club offers a competitive compensation plan including a competitive base salary based on experience and skill , ACF dues and Convention, dining allowance, dental, health & life insurance, Long Term Disability, 401k and other standard perks. Interested individuals should send resumes, a well-conceived cover letter, and supporting information
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