Banquet Chef

WESTCHETER COUNTRY CLUB, Rye, NYBANQUET SOUS CHEFWESTCHETER COUNTRY CLUB VISIONA 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 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. 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 QUALIFICATIONSThe 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 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.Prior experience in banquets within private clubs or large, scale, luxury hotel/resort operations required.