Executive Chef

Roscoe Mountain Club is excited to announce an exceptional career opportunity as an Executive Chef!

Join the Team at Roscoe Mountain Club – Where Work Meets the Wonders of the Catskills!

Pay:  $80K - $95K per year, depending on experience 

Full health care benefits package, Medical, Dental, Vision, 401k with company match, and paid time off.

At Roscoe Mountain Club, you'll find an opportunity to work in one of the most scenic and vibrant destinations in the Catskills. Our 18-hole, par-71 championship golf course is a premier destination for both competitive tournaments and relaxing rounds, surrounded by over 1,000 acres of breathtaking natural beauty and a 60-mile panoramic view of the majestic Catskill Mountains.

Whether its summer days filled with pickleball, lake fishing, paddleboarding, hiking, and swimming—or winter adventures like snowshoeing and cross-country skiing—there’s something for everyone, year-round. Guests and staff alike enjoy the comfort of onsite lodging at the Roscoe Inn, charming townhomes, and spacious rental homes.

We’re looking for passionate, service-oriented individuals to join our growing team. If you love the outdoors, hospitality, and creating memorable guest experiences, Roscoe Mountain Club is the place for you.

Our Culture and Values provide Team Members with a rewarding lifestyle and work/life balance.

Job title

Executive Chef

Reports to

General Manager

Classification

Salary, Fulltime, Exempt

Working Hours

As required

Job purpose

Plans meals, coordinates, executes and or supervises the preparation and cooking of food by cooks and other kitchen personnel, i.e., ensuring that the food is prepared economically, technically correct, in a timely manner and as ordered. Audits food when required by cooks, inspects portioning and garnishing of foods. Provide excellence in product, cost control and sales in all areas of the Food & Beverage Operation. Responsible for the financial operation of the food preparation department as per the annual operating budget.

Duties and responsibilities

• Monitors weekly schedule for their team and submits schedules to the GM. Keeps accurate payroll records and monitors payroll to minimize employee costs, while meeting the goals of the facility. 
• Responsible for requisitioning, interviewing and screening potential employees, eventually hiring, orientation, training (responsibilities, safety, accuracy, quality workmanship, and member relations), monitoring 90-day probationary periods and daily employee performance. All necessary forms must be completed and submitted before employees begin work. 
• Responsible for documenting performance during the 90-day probation period, annual proficiency, on-going training and informational meetings with team. 
• Responsible for progressive discipline and termination of Team Members after gaining approval from HR. 
• Develops and proposes maintenance budgets for the department while operating within the established financial boundaries. 
• Establish and administer safety programs, while monitoring the Team Member’s adherence to safety procedures. 
• Ensure compliance with operating guidelines pertaining to state and federal laws, along with government rules, regulations and licenses. 
• Monitors and approves invoices, using designated accounting software, specific to the department operations as required for products, supplies and services for timely payables. 
• Establish and maintain an F&B Manual, which reflects service standards, food quality production, portion, cost control, while conforming to State Health Department Codes.
• Participate in the responsibility to hire, train, direct and supervise kitchen employees as per the guidelines and service standards defined in the F&B Manual. 
• Plans meals, prepares menus, considering the activity in the F&B department.
• Establish written standardized food recipes and beverages to ensure the production of consistent quality and portion control. When supervising, stations self in front of cooking ranges checking sizes of portions, methods of preparation, cooking, garnishing of foods, provides instruction and guidance when necessary and sees that the food is prepared as ordered.
• Receives and checks food and supplies into the kitchen and storerooms, i.e.. inspect condition of contents, checks against invoices & order