Executive Chef

• 4.8 17 Jones River Road, Gloucester, MA 01930 $80,000 - $90,000 a year - Full-time Apply with Indeed The Annisquam Yacht Club is a private club whose purpose since 1896 has been to provide its members a haven for sailing, yachting, tennis, dining, and friendship. Located 35 miles north of Boston in Gloucester, MA, the historic clubhouse sits above the Annisquam River on pilings. The AYC is open to its membership seasonally Memorial Day Weekend through Columbus Day Weekend. The Club is open for dining 6 days a week during peak season (Father's Day-Labor Day Weekend) and 4 days per week during the shoulder season (May/June/Sept/Oct). The AYC is seeking an experienced Executive Chef who leads from the line. We are looking for a creative and collaborative chef who takes pride in developing appealing menus that reflect the Club's standards, exceed member expectations, and elevate the overall dining experience. The Executive Chef is expected to be visible in the dining room, know members by name, and welcome their feedback.

Job Knowledge, Core Competencies and Expectations:

Lead daily kitchen operations and actively oversee line execution and service throughout the season, ensuring consistently high standards of food quality, presentation, and member satisfaction across dining, Club functions, and member events. Develop, cost, and price seasonal menus, weekly specials, and special event offerings. Regularly refresh menus to highlight fresh, locally sourced seafood, shellfish, and seasonal farm products. Recruit, hire, train, schedule, mentor, and retain a seasonal culinary team. Oversee off-season staffing, recruitment, and preseason kitchen preparation to ensure a seamless and successful seasonal opening. Manage all culinary purchasing, receiving, par levels, inventories, and vendor relationships. Consistently achieve established food and labor cost objectives while overseeing culinary financial performance. Ensure the highest standards of kitchen cleanliness, sanitation, and food safety, maintaining full compliance with all applicable state and local health regulations, food safety requirements, and allergen guidelines. Collaborate closely with the Assistant General Manager and the Restaurant Manager to coordinate pre-shift meetings to facilitate exceptional nightly dining experiences, weddings, private functions, and member events. Including developing and updating event catering packets, and contributing to the creation, wording, and presentation of seasonal member menus. Develop, implement, and maintain standardized recipes, plating specifications, and accurate allergen documentation to ensure consistency and quality across all culinary operations. Coordinate and oversee maintenance of all kitchen equipment, including fire suppression systems. Maintain the highest level of professionalism towards all staff members Qualifications 3-5 years of experience as an Executive Chef. 2-3 years of experience in a private club environment. Demonstrated ability to recruit, develop, lead, and retain a strong culinary team in a seasonal, high-turnover environment. Strong financial and operational management skills, including food and labor costing, budgeting, purchasing, inventory management, and cost control. Experience with 170+ person plated events Current ServSafe Manager and Massachusetts Allergen Awareness certifications, or the ability to obtain both prior to employment. Proficiency with email and point-of-sale (POS) systems. Ability and willingness to work extended hours, evenings, weekends, and holidays during the operating season, as required by the demands of the business. Ability to lift up 50+ pounds and perform the physical responsibilities associated with a professional kitchen environment.

Compensation and Benefits Annual Salary:

$80,000-$90,000 (Experience and qualifications will be considered) Health Insurance Offseason responsibilities are primarily remote How to

Apply:

Send a resume, including a cover letter and a sample seasonal summer menu, to Manager@annisquamyc.org

Work Location:

In person