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Executive Chef
Executive ChefEkwanok Country Club • Manchester, VT, US
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Executive Chef

Executive Chef

Ekwanok Country Club • Manchester, VT, US
17 days ago
Job type
  • Full-time
Job description

2 days ago Be among the first 25 applicants

Ekwanok Country Club is seeking an accomplished, talented, and driven Executive Chef to lead the culinary operations. This individual will be responsible for menu creation and execution, as well as recruiting, mentoring, motivating, and inspiring a highly performing culinary team. They will also foster a culture of accountability, pride, and excellence. The ideal candidate will bring a strong sense of organization, creativity, leadership, and innovation, balanced with respect for traditional member favorites. These skills are essential to success in this role.

Reporting directly to the General Manager and a participant on the House Committee, the Executive Chef plays a vital leadership role.

About the Club : Founded in 1899 as a golf club, Ekwanok continues to operate primarily for the pleasure of the game, even as its membership has expanded to include other sports and offers fine and casual dining. Named consistently by national magazines as the number one golf course in the state of Vermont, and among the top classic golf courses in the country, Ekwanok prides itself on excellence in the challenge of play and course maintenance. Ekwanok also features four green clay tennis courts, where players can enjoy a game of singles or doubles, accompanied by various clinics. Elwanok also features one of the finest croquet courts in the US. The Club members also enjoy Bridge and Mahjong.

Approximately 600 members

Approx 45 member events / tournaments (plated or buffet dining)

Initiation Fee (Golf) $50,000

Weddings Annually : 4

Tournament and member events

Lunch 7 days per week

Annual lunch covers 10,000

A la carte Dinner Thursday, Friday, and Saturday, every other Wednesday for Bridge

November - May 1 (Abbreviated work schedule, planning for next season)

Key Responsibilities

  • Produce an exceptional dining product
  • A la carte menu development for both lunch and dinner
  • Food inventory
  • Kitchen safety training
  • Staff management
  • Develop an annual and capital budget
  • Manage labor budget and develop an exemplary performing team

Leadership

  • Be a collaborative team player who is willing to work with and train the team each day, doing whatever it takes to deliver the best Member experience
  • Empower the culinary team and delegate appropriately so that they can focus on growth
  • Be an active recruiter of team members and someone who inherently enjoys developing and building his / her team and leading them to significant, positive membership satisfaction outcomes
  • Have a passion and aptitude for teaching and training all food service personnel. Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes overseeing high standards of appearance, hospitality, service, and the cleanliness of kitchen facilities
  • Maintain existing operating standards for personnel in areas of responsibility and consistently evaluate knowledge, understanding, and execution of these high standards
  • Work closely with the front-of-house food and beverage managers to ensure a cohesive experience that continually exceeds the expectations of Members and guests
  • Maintain physical presence during times of high business volume
  • Have a sense of "fun and approachability" and maintain a calm under pressure "cool demeanor" in all situations. The club and culinary team have a strong family culture
  • Operations

  • Maintain standard recipes and techniques for food preparation and presentation that help to ensure consistent high-quality food, both in paper and electronic form, including photos
  • Maintain a rotation of varied food offerings that feature global cuisines. Evaluate food products to ensure that quality standards are consistently attained
  • Maintain opening and closing cleaning checklists for each area / station within the kitchen and develop a weekly / monthly cleaning checklist
  • Safeguard all food-preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident-prevention principles
  • Maintain safety training programs; manage OSHA-related aspects of kitchen safety and maintain MSDSs in easily accessible locations
  • Membership

  • Have a heart for hospitality, embrace, appreciate, promote, and elevate the friendly, sophisticated, and graciousness of the team at the Club
  • Be comfortable and happy engaging with staff, visiting tables, engaging with Members, and welcoming all feedback
  • Be creative and responsive to Members' requests for menu selections, event planning, etc.
  • Consistently monitor payroll and labor resource allocations to ensure they are in line with financial forecasting and goals. The club has a strong finance department that provides access to day-to-day financials and a monthly budget
  • Embrace the use of systems (including regular inventory processes) to assist in the management of the kitchen and the financial performance of the operation
  • Prepare necessary data for applicable parts of the budget; project annual food, labor, and other costs and monitor actual financial results; take corrective action as required to help ensure that financial goals are met
  • Review and approve product purchase specifications
  • Vet vendor products and pricing
  • Prepare capital budget
  • Initial Priorities of the Executive Chef

  • Build strong relationships with the Culinary and FOH teams by understanding their backgrounds and continuing the club's care-driven culture
  • Engage with staff & members to learn names, preferences, and unique dining needs, ensuring personalized service
  • Focus on enhancing a la carte operations by balancing well-executed Club favorites with innovative menu options
  • Elevate events with creative and varied offerings that enhance Club traditions
  • Maintain industry connections for recruitment through networking with local and national organizations like the CIA and ACF
  • Candidate Qualifications

  • Has 5+ years of luxury culinary experience as an Executive Chef or an Executive Sous Chef in a large operation, multi-outlet experience a must. Preferably, has a culinary or related degree
  • Successful experience in both a la carte and banquet operations
  • Culinary ability as well as business acumen
  • Demonstrates high standards of personal integrity and ethical conduct
  • Operates with honesty and transparency in all professional dealings
  • Understands and adheres to relevant industry best practices
  • Maintains confidentiality and handles sensitive information with discretion
  • Educational and Certification Requirements

  • A culinary arts degree from an accredited school is preferred
  • Certified Executive Chef (ACF) or Pro Chef (CIA) certification is preferred
  • Certification in food safety is mandatory
  • Employment Eligibility Verification

    In compliance with federal law, all individuals hired will be required to verify their identity and eligibility to work in the United States and complete the required employment eligibility verification form upon hire.

    Salary and Benefits

    Salary is open and commensurate with qualifications and experience. The club offers an excellent bonus and benefits package, including association membership.

    Instructions : How to Apply

    Prepare a thoughtful cover letter addressed to Lisa Wright, General Manager, Ekwanok Country Club, 3262 Main Street, Manchester, VT 05254. Clearly articulate your alignment with this role, why you want to be considered for this position at this stage of your career, and why living in the Manchester area will benefit you, your family, your work, and the Club if selected. Please attach your resume in PDF or Word format.

    You must apply for this role as soon as possible, but no later than October 31, 2025. Candidate selections will occur on November 7, with the first Interviews expected during the week of November 10, 2025 and the second interviews a short time later. The successful candidate is expected to assume their role in early January.

    IMPORTANT : Save your resume and letter in the following manner :

    "Last Name, First Name Resume" "Last Name, First Name Cover Letter"

    (These documents should be in Word or PDF format.)

    If you have any questions, please email Lisa@ekwanok.com

    J-18808-Ljbffr

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    Executive Chef • Manchester, VT, US

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