Executive Chef jobs in Vermont

Club History: Burlington Country Club has an exciting year in 2024, celebrating its 100th anniversary! Burlington Country Club (BCC) is conveniently nestled in the heart of Burlington, Vermont and was founded in 1924. BCC offers panoramic views of not only the pristine Donald Ross 18 Hole Golf Course, but also offers stunning views of Camel’s Hump and Mansfield. Along with amazing Green Mountain Views, BCC has an amazing Donald Ross designed 18-hole golf course with excellent daily playing conditions, practice facilities, swimming pool & aquatic programs, indoor and outdoor patio, and banquet dining facilities.

As a 12-month active club the Club calendar has a variety of golf and social events during all seasons where Members become friends quickly and build lifelong connections.

Employees at BCC feel a sense of belonging to the Club and are a dedicated and hardworking group who contribute their intellectual knowledge to ensure the success of BCC.

Burlington Country Club has a proud heritage and tradition as a private, family-oriented country Club. Over the last 100 years, BCC has strived to provide exceptional service, outstanding golf, recreation, and social experience in a friendly and welcoming environment for all Members and their guests. In 2024, the Club will mark its Centennial Year, not only celebrating its past, but looking forward to the next 100 years!

Salary: Based on experience.

Position Summary: The Executive Chef has an important role in the Burlington Country Club’s operations. He or she is an essential part of the overall success of the Club. The responsibility to lead this aspect of the organization from an enthusiastic, creative, encouraging and team-focused perspective is of critical importance.

The Executive Chef (EC) is responsible for all food production in the Grill Room, at the Pool Café and for Banquets and
Events at the Burlington Country Club. The EC is responsible for developing menus, recipes, and food purchases. The EC is responsible for hiring, training, and supervising culinary team members. The ECis responsible for providing optimal service and food quality within a predetermined budget. He or she collaborates and works closely with all departments to ensure the Club’s success.

Position Start Date: This position is open June 1st, 2024, with the opportunity to discuss earlier start date.

Compensation: Salary based on experience.

Essential Duties and Responsibilities:

• Oversee and manage Back of House Staff
• Lead, hire and train kitchen staff
• Schedule and coordinate work of sous chefs, cooks, and other kitchen employees to assure that food preparation is economical and technically correct
• Ensure promptness, freshness, and quality of dishes
• Build and design menus for grill room, banquets, events and café.
• Develop standard recipes and techniques for food preparation and presentation which help to ensure consistency and high-quality food
• Maintains a sanitary, safe kitchen and storage environment for all employees
• Establishes controls to minimize food and supply waste
• Prepares necessary data for budget projects, annual food, and labor costs.
• Manage inventory database, Yellow Dog
• Manage and monitor inventory
• Responsible for ordering product
• Plan and execute Banquets and Events
• Cook and replenish food as necessary
• Ensures proper staffing for maximum productivity and high stands of quality, controls food and labor cost
• Manage and interpret profit and loss
• Responsible for staying current on all culinary trends
• Welcome and analyze feedback and input from members and staff
• Ensure professional standards for BOH
• Attends all necessary meetings
• Ensures that all staff are following the Club polices and handbook accordingly
• Other duties as assigned by the Club House Manager

Supervisory Responsibilities:

• Supervise Back of House Staff. Sous chef, line cooks, dishwashers, and food truck staff.

The successful candidate will have met the following requirements:

Position Requirements & Qualifications:

• 6 years of culinary experience
• 2 years of Executive Chef experience
• Supervisory experience - 2 years (required)
• Customer Service experience - 3 years (required)
• Banquet Experience (preferable)
• Advance knowledge of food professional principles and practices
• Excellent Knowledge of BOH systems, ordering and inventory
• Experience in country club operations, including food & beverage and the business of Golf (preferable)
• Excellent verbal and written communication skills
• Time management and punctuality are essential
• Knowledge of hospitality computer systems
• Administrative & Computer Skills
• Successful financial performance
• Knowledge in production of social media
• Ability to work independently and as part of a team
• Positive attitude and strong work ethic

Education:

• Bachelor’s OR related Culinary Degree

Licensing Requirements:

• Valid States Driver’s License
• Servsafe
• ACF-Certified Executive Chef certification
• Food handler’s certification and knowledge of HACCP standards
• All applicable food certification requirements

Work Schedule:

• Full time - Year-round. Varied schedule depending on club needs per Food & Beverage Director.

Physical Demands and Work Environment:

• Ability to lift, move, push, and pull boxes or equipment more than 40 lbs.

Compensation & Employment Definition:

• Title: Executive Chef
• Direct Report: Food & Beverage Director.
• Compensation: Salary - depending on experience
• Work Schedule: Full time – year around, Varied schedule depending on club needs per Food & Beverage Director
• Benefits: o Paid Holidays o Paid time off o Sick Time o Performance based compensation/Bonus o Health Insurance o Dental Insurance o Long Term Disability & Life Insurance o 401k & matching a matching percentage o Employee Meals and Golf Privileges.
• Relocation Allocation

Job Type: Full-time

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Retirement plan

Experience level:

• 6 years

Pay rate:

• Yearly pay

Supplemental pay types:

• Bonus opportunities
• Performance bonus

Weekly day range:

• Monday to Friday
• Weekends as needed

Work setting:

• Bar
• Café
• Casual dining restaurant
• Upscale casual restaurant

Experience:

• Culinary experience: 6 years (Preferred)
• Supervising: 2 years (Required)
• Customer service: 2 years (Required)
• Banquet: 2 years (Preferred)
• Hospitality management: 1 year (Preferred)

License/Certification:

• ServSafe (Required)
• ACF-Certified Executive Chef Certification (Required)

Work Location: In person