Falmouth Yacht Club – Head Chef

Established in 1946 on the shores of Cape Cod in beautiful Falmouth, Massachusetts, the Falmouth Yacht Club proudly mixes its love of all things waterfront with meeting the social and recreational interests of the membership.

Since its inception by a small group of racing enthusiasts, the Falmouth Yacht Club has grown and evolved into a destination unto itself with its location nestled on scenic Falmouth Harbor and Vineyard Sound. Recognized nationally as one of the premier racing geographies, Falmouth Yacht Club still maintains its warm, friendly and casual atmosphere in its pristine New England setting.

Position Description: Head Chef — Reports to AGM

FYC Overview and Focus

  • Members only private club
  • 430 memberships
  • Financially sound and strong
  • $1.7 Million in revenue in 2020, $2.0 budgeted in FY 21
  • 80% ala carte, 20% banquet
  • Loyal membership base
  • Beach and Harbor Access
  • Committed to Outstanding Member Experiences

Essential Duties
The Head Chef will have the opportunity to lead a team of 3-6 employees in a seasonal club (early May—mid October). The Head Chef is responsible in overseeing the day-to-day culinary operation of the Club, ensuring the highest quality of food for members and their guests. In conjunction with the Assistant General Manager, the Head Chef assists in preparing an annual budget and achieves these financial goals throughout the year, through proper forecasting, cost controls and labor management. She/he coordinates the ordering of all food and kitchen equipment.

The ideal candidate will have the opportunities to:

  • Develop and update the ala carte, special event and banquet/wedding menus.
  • Lead the team in creation of daily and weekly specials while maintaining the highest professional food quality and sanitation standards.
  • Participate in daily preparation and meal service.
  • Coordinate the seasonal opening and closing of the Clubs culinary operations to include the
  • Board of Health and Fire inspections.

Duties and Responsibilities

  • Hire, train and supervise the Sous Chef, Grill & Salad Cooks and Front Line & Prep Staff
  • Develop and implement training manual and procedures
  • Produce weekly staff schedule
  • Produce job description/specifications, evaluate job performance of staff and coach/discipline staff when needed.
  • Plan all food menus and develop standard recipes/techniques for food preparation and presentation which help to assure consistent high quality.
  • Approve the requisition of all food products for the bar.
  • Establish controls to minimize food waste and theft.
  • Cook or directly supervises the cooking of items that require skillful presentation.
  • Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
  • Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas and equipment at all times by establishing and maintaining a regular cleaning and maintenance schedule.
  • Periodically visit dining area when it is open to welcome members.
  • Attend all food & beverage staff and management meetings.
  • Attend all food & beverage committee meetings.
  • Engage with food & beverage chair for member feedback.
  • Elevate plating, presentation and quality of food by adding creative, modern and up-to-date dishes while maintaining the classics.
  • Maintains full, up-to-date knowledge of all menu items and ingredients.
  • At all times the Executive Chef must be attentive, friendly, helpful and courteous to members, their guests, fellow employees and management staff.
  • Ensure overall member satisfaction.
  • Be able to work holidays and maintain a flexible schedule.

Physical Demands and Work Environment

  • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend stretch and twist or reach.
  • Push, pull or lift up to 50 pounds.
  • Continuous repetitive motions.
  • Work in hot, humid and noisy environment.
  • Educational Requirements
  • Bachelor’s degree (B.A.) from a four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience.

The Falmouth Yacht Club will offer a competitive compensation package to include:

  • Base salary plus performance bonus.
  • Eligibility for enrollment in medical, dental, vision, 401k, and life insurance plans.
  • Vacation and sick days.
  • Professional association dues, one annual conference per year plus travel expenses.

Apply via the email address provided below.

Show me how to apply

How to apply

Email: Kehoe@falmouthyachtclub.com

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