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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 experienceEmpower the culinary team and delegate appropriately so that they can focus on growthBe 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 outcomesHave 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 facilitiesMaintain existing operating standards for personnel in areas of responsibility and consistently evaluate knowledge, understanding, and execution of these high standardsWork closely with the front-of-house food and beverage managers to ensure a cohesive experience that continually exceeds the expectations of Members and guestsMaintain physical presence during times of high business volumeHave 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 cultureOperations
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 photosMaintain a rotation of varied food offerings that feature global cuisines. Evaluate food products to ensure that quality standards are consistently attainedMaintain opening and closing cleaning checklists for each area / station within the kitchen and develop a weekly / monthly cleaning checklistSafeguard all food-preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident-prevention principlesMaintain safety training programs; manage OSHA-related aspects of kitchen safety and maintain MSDSs in easily accessible locationsMembership
Have a heart for hospitality, embrace, appreciate, promote, and elevate the friendly, sophisticated, and graciousness of the team at the ClubBe comfortable and happy engaging with staff, visiting tables, engaging with Members, and welcoming all feedbackBe 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 budgetEmbrace the use of systems (including regular inventory processes) to assist in the management of the kitchen and the financial performance of the operationPrepare 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 metReview and approve product purchase specificationsVet vendor products and pricingPrepare capital budgetInitial 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 cultureEngage with staff & members to learn names, preferences, and unique dining needs, ensuring personalized serviceFocus on enhancing a la carte operations by balancing well-executed Club favorites with innovative menu optionsElevate events with creative and varied offerings that enhance Club traditionsMaintain industry connections for recruitment through networking with local and national organizations like the CIA and ACFCandidate 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 degreeSuccessful experience in both a la carte and banquet operationsCulinary ability as well as business acumenDemonstrates high standards of personal integrity and ethical conductOperates with honesty and transparency in all professional dealingsUnderstands and adheres to relevant industry best practicesMaintains confidentiality and handles sensitive information with discretionEducational and Certification Requirements
A culinary arts degree from an accredited school is preferredCertified Executive Chef (ACF) or Pro Chef (CIA) certification is preferredCertification in food safety is mandatoryEmployment 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
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