Sr. Banquet Chef, Westchester Country Club – Rye, NY

A self-made man from Toronto, John McEntree Bowman came to New York when he was seventeen. He began his career as a groom in a stable and worked his way up to eventually owning the Biltmore hotel group, one of the most exclusive and largest hotel chains in the world at that time. Mr. Bowman sought to create the sportsman’s paradise within easy reach of the bustling Manhattan. He would go on to purchase land in both Harrison and Rye, NY for his flagship hotel project, the Westchester Biltmore.

Mr. Bowman’s vision … “Members would live in the hotel and in homes on the grounds. The Club staff would take care of all services, both in the hotel and in the homes. Meals would be delivered to the homes from the hotel kitchen. Maids and gardeners would be called in from the hotel to address all the Members’ needs. A large garage with a platoon of mechanics would service the cars of the Members. And there would even be an airfield to manage the Members’ planes in the coming age of flight. As for sporting facilities, the Club would offer the finest in golf, tennis, polo, horseback riding,
swimming, boating, squash, tobogganing, skating, shooting, skiing…everything. It was going to be the most beautiful, most luxurious hotel-club-community anywhere. And, of course, no expenses were spared.”

ABOUT THE CLUB

Originally 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.

Chef Position Specific: 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.

Candidate 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:
  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. 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.

Initial Focus:

1. Communication – Set the example for professionalism when working and communicating with all departments,Maintain good relations and communications with Catering department. Ensure BOH and FOH work together as one.
2. Organization – The new Banquet Sous Chef is expected to evaluate systems, programs and SOPs looking for ways to enhance them.
3. Cuisine Variety – The Banquet Sous Chef is expected to evaluate and improve the menu variety. Is eager to use local, farm-to-table ingredients with a willingness to enhance the menu as the season changes.
4. Productivity – Study and understand the layout of equipment, systems and personnel. Adjust as necessary to ensure kitchen operations run smoothly and efficiently. Motivate staff to work with a sense of urgency.

 Additional Information:

• Annual food sales are $11MM, Total F&B Sales$17MM. operate profitably.
• The Club currently has a 23.9% food cost for banquets; the food cost budget for banquets is set at 25%.
• There are (21) culinary employees and (15) stewards.
• There are four (4) Sous Chefs and Purchasing Manager.(One Sous Chef in Members Dining and 3 other Culinary Management Positions in the entire club)
• The Club has four (4) kitchens. Management rates the condition as a 4 out of 5. A Capital replacement plan is in discussion.
• The Club has one Clubhouse with 1,670 members whose average age is 58.
• The Club operates for twelve (12) months annually. The busy months are April to October. WCC is open for most holidays, including Christmas Eve.
• The P.M. Banquet Chef reports to the Director of Culinary Operations and works closely with the Director of Operations, Director of Culinary Operations and Banquets Director.

Dining: (various a La Carte Outlets & Events)

• Sports House/Member Dining – Club casual with 175 seats, serving breakfast, lunch and dinner Tuesday through Sunday.
• Biltmore (Banquet) – 300 seats, serving breakfast, lunch and dinner seven days per week
• Westchester (Banquet) – 350 seats, serving breakfast, lunch and dinner seven days per week.
• Private Events – The Club has twelve (12) private rooms seating from 12 to 1,500. The largest sit-down event is 1,500 members/guests
  
• Culinary Mission Statement
  To exceed our Members expectations in all we do by consistently serving great tasting food, presented in a creative and fore-thinking manner.
  

The Club offers a generous base salary, performance bonus and benefits package including a 401k plan, health, life & dental insurance, ACF Dues. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged).