This club uses CMAA's General Manager/Chief Operating Officer Concept.
Club is open
--
days per week,
12
months per year.
Club History: Burlington Country Club has an exciting year in 2024, celebrating its 100th anniversary! Burlington Country Club (BCC) is conveniently nestled in the heart of Burlington, Vermont and was founded in 1924. BCC offers panoramic views of not only the pristine Donald Ross 18 Hole Golf Course, but also offers stunning views of Camel’s Hump and Mansfield. Along with amazing Green Mountain Views, BCC has an amazing Donald Ross designed 18-hole golf course with excellent daily playing conditions, practice facilities, swimming pool & aquatic programs, indoor and outdoor patio, and banquet dining facilities.
As a 12-month active club the Club calendar has a variety of golf and social events during all seasons where Members become friends quickly and build lifelong connections. Employees at BCC feel a sense of belonging to the Club and are a dedicated and hardworking group who contribute their intellectual knowledge to ensure the success of BCC.
Burlington Country Club has a proud heritage and tradition as a private, family-oriented country Club. Over the last 100 years, BCC has strived to provide exceptional service, outstanding golf, recreation, and social experience in a friendly and welcoming environment for all Members and their guests. In 2024, the Club will mark its Centennial Year, not only celebrating its past, but looking forward to the next 100 years!
Position Summary: The Executive Chef has an important role in the Burlington Country Club’s operations. He or she is an essential part of the overall success of the Club and our membership's experience. The responsibility to lead this aspect of the organization from an enthusiastic, creative, encouraging and team-focused perspective is of critical importance.
The Executive Chef is responsible for all food production in the Grill Room, at the Pool Café and for Banquets and Events at the Burlington Country Club. The Executive Chef is responsible for developing menus, recipes, and food purchases. The Executive Chef is responsible for hiring, training, and supervising culinary team members. The Executive Chef is responsible for providing optimal service and food quality within a predetermined budget. He or she collaborates and works closely with all departments to ensure the Club’s success.
Essential Duties and Responsibilities:
- Oversee and manage Back of House Staff and Operations
- Lead, hire and train kitchen staff and evaluate/review
- Schedules and coordinates work of sous chefs, cooks, and other kitchen employees to assure that food preparation is economical and technically correct
- Ensure promptness, freshness, and quality of dishes
- Build and design menus for Al La Carte, Club events and Banquets
- Develop standard recipes and techniques for food preparation and presentation which help to ensure consistency and high-quality food
- Maintains a sanitary, safe kitchen and storage environment for all employees
- Establishes controls to minimize food and supply waste, calculating and reporting monthly
- Prepares necessary data for budget projects, annual food, and labor costs.
- Manage inventory database
- Manage and monitor inventory
- Responsible for ordering product
- Plan and execute Banquets and Events
- Ensures proper staffing for maximum productivity and high stands of quality, controls food and labor cost
- Manage, Analyze and Report Cost of Goods
- Manage and interpret profit and loss
- Responsible for staying current on all culinary trends
- Welcome and analyze feedback and input from members and staff
- Ensure professional standards for BOH
- Attends all necessary meetings
- Ensures that all staff are following the Club polices and handbook accordingly
- Other duties as assigned by the Food & Beverage Director
Supervisory Responsibilities:
- Supervise Back of House Staff. Sous chef, line cooks, dishwashers, and food truck staff.
