Executive Chef

  • David Meyers Associates
  • Old Forge, New York
  • Nov 22, 2022
Full time

Job Description



About the Club: The club was founded in 1890 as a Club for hunting and fishing. The Club participated in a protracted legal dispute with the Sierra Club over the right of public access to streams and other waterways. The Adirondack League Club is known for its socially and politically influential members, including gilded era industrialists and several past Presidents of the United States.

Its operations shut down in the spring due to its dirt roads being impassable, with mud being created by runoff from melting snow. It prides itself on the preservation of the large amount of wilderness it owns, protecting its land from the invasive species in other bodies of water, including the nearby Fulton Chain. Motorboats are prohibited on all but three of its lakes, and all boats are thoroughly cleaned before entering its waters. The Club is located within a 53,000-acre preserve.

Position Specific: The Adirondack League Club is seeking an 'actively working' Executive Chef. The leadership expectations for this position are to both prep the food and actually cook it. This individual is a positive force in leading and building a culinary team with diversified skills and flexibility. Being able to teach techniques and mentor staff is very important. The ability to handle large volume summer events is essential.

The new Executive Chef will have strong culinary skills with a balance of classic and innovative preparations. He/she has the ability to balance administrative responsibilities while remaining active and visible in the kitchen. The new Executive Chef will be successful if they work hard, foster a positive and accountable work environment, and consistently strive for culinary excellence for the membership across all meal services. Taking ownership of the kitchen department will be very well received by both management and committees.

Candidate Qualifications:

  • The Executive Chef develops recipes, standards and techniques for food preparation and presentation that will assure a high quality product served on a consistent basis.
  • The Executive Chef needs to be insightful with a desire to uphold culinary traditions at the Club (ALC has a rich history and certain food items are expected at specific events). In addition, he/she should be creative with new and innovative menu offerings as well.
  • The Executive Chef will be responsible for submitting Capital requests to the Lodge Manager, as they pertain to the restaurant operation.
  • The Chef will be responsible for maintaining the food inventory, calculating cost of goods sold, and monitor labor on a monthly basis.
  • The Executive Chef walks the dining rooms when time permits. The EC and Lodge Manager work together regarding newsletter content, will particpate in meetings with members to create menus for private events. Chef cooking classes for the Recreation Program occur but on a very limited basis.
  • The Executive Chef attends Committee Meetings, provides menu updates and provides strategic guidance regarding food service.
  • Ensure that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times. This includes daily site visits to all outlets.