WESTCHESTER COUNTRY

CLUB, Rye, NYSR.

BANQUET SOUS CHEFABOUT THE

CLUBOriginally 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.POSITION

SPECIFICS

Westchester Country Club is looking for an individual who wishes to evolve in their career and work as part of a dynamic professional team. This is a unique opportunity to step in as a PM Banquet Sous Chef and have potential to move into the Banquet Chef position. The P.M. Banquet Sous Chef will work with a seasoned staff which has been put together over the past three plus years. The staff is dedicated, active and purposeful and the membership truly appreciates everything they have achieved over the past three years. This position has the potential to grow this into something special. In summary, the ideal candidate is initiative-taking and a team player; career-minded, detail-oriented and capable of producing the diversity required in a traditional club with progressive palates.

QUALIFICATIONS

The Banquet Sous Chef has strong mental fortitude and ability to maintain composure in stressful and intense situations. He/she is an experienced leader who is genuine, humble, curious and needs discipline to work independently.

The Banquet Sous Chef will focus on improving menu variety and meeting a higher level of members expectation. Menu diversity needs to consider increased demand for gluten free, vegan, and healthy food utilization as well as regional specialties.

The Banquet Sous Chef addresses the unique challenges of the kitchen while elevating the overall member experience.

The key traits are:

Consistency and Quality:

A chef who can ensure consistent food quality across all service periods and menu items, so members feel confident that every meal meets exceptional high standards.

Creativity with

Structure:

Someone who can bring fresh ideas to menu variety and rotation while balancing the broad differences in member expectations. The goal is to deliver diverse, appealing options that satisfy all segments of the membership.

Leadership and Team Development:

A proven leader capable of recruiting, training, and retaining a skilled kitchen staff. Strong mentorship ability and team-building skills are essential to improve service speed, staff performance, and overall kitchen morale.

Operational Excellence:

Ability to manage day-to-day operations efficiently, including inventory, cost control, and workflow, to reduce stress on the team and improve service consistency.

Member-Focused Approach:

A chef who listens to feedback, anticipates member preferences, and works closely with the management team to enhance overall satisfaction.

The Banquet Sous Chef is flexible and accommodating when communicating with members. Is culinary creative and willing to assist in overall event design, set up and presentation.

The Banquet Sous Chef participates in Kitchen Meetings. He/she studies Banquet Event Orders (BEO S), write prep lists, share the plan of action with Sr. Banquet Chef and delegate tasks as required.

The Banquet Sous Chef will work with the Director of Culinary Operations to develop the annual culinary budget and then be accountable to adhere to both labor and food cost targets.