Chef

The Litchfield Country Club is a family-oriented member-run organization offering a friendly atmosphere and fun for all ages. Nestled within the White Memorial Foundation property, the Club boasts a challenging 9-hole golf course with views of the Litchfield Hills, no tee times, and opportunities for all levels of play. Additional amenities include four Har-Tru tennis courts, two paddle tennis/pickleball courts, swimming and wading pools and a vibrant summer children's program. Open most of the year, the clubhouse is a restored mid-19th century farmhouse with terraces and gardens overlooking the tranquil and meandering Bantam River and Litchfield Hills. With two indoor dining rooms, a newly furnished screened in porch and open deck, and a courtside snack bar, the Club is a perfect setting to enjoy full-service brunch, lunch, dinner and special events.

Position Overview

FLSA Status: Exempt
Reports to: Dining Services Director, in partnership with the House Committee Chair

The Chef is responsible for the overall kitchen operation, including menu planning with approval from the Dining Services Director/House Committee Chair, food preparation, staff supervision, quality control, purchasing, inventory management, food cost control and food safety compliance. This leadership role requires strong culinary expertise, creativity, and operational management to deliver exceptional dining experiences.

Key Responsibilities:

• Plan and develop menus based on seasonal ingredients, customer preferences, and culinary trends

• Prepare and cook meals with attention to taste, presentation, and consistency

• Supervise and train kitchen staff, fostering a collaborative and efficient work environment

• Always ensure compliance with food safety and sanitation standards

• Manage inventory and order supplies from trusted and approved vendors

• Monitor food costs and minimize waste to maintain profitability

• Taste and inspect dishes before serving to ensure quality control

• Make recommendations for maintenance, repair and upkeep of the kitchen and its equipment

• Work with the Dining Services Director to review/resolve member/guest complaints

• Must be able to effectively handle and manage stress and stressful situations

• Required to be on-site during all dining room operational hours, and as needed to effectively prepare and fulfill other kitchen related responsibilities

• Other duties as assigned by management

Skills and Qualifications:

• Proven experience as a Chef in a professional kitchen.

• Culinary degree or equivalent certification preferred; high school diploma or equivalent required

• Strong knowledge of culinary techniques and food safety regulations.

• Leadership and team management skills; ability to supervise and train/mentor kitchen staff

• Creativity and attention to detail.

• Ability to work under pressure in a fast-paced environment.

• Communicate effectively, both orally and in writing.

• Carry out detailed written or verbal instructions.

• Must have initiative and judgment in assigning tasks, delegating responsibility, and in resolving operational problems.

• ServeSafe, TIPS certified

Experience:

Minimum of five (5) years of leadership experience and food preparation in professional kitchens and quality food management. Prior or current experience working in a private club or similar environment a major plus.

Physical Demands:

Must be able to move intermittently throughout the workday, performing such activities as grasping, lifting, reaching, standing, walking, pushing, pulling, moving up and down stairs and performing medium physical work, exerting up to 30 pounds of force on a frequent basis and up to 50 pounds on an occasional basis.

Supervision:

Reports to the Dining Services Director (in partnership with the House Committee Chair) and is responsible for his/her actions and the actions of those employees under his/her direction and control. Direct reports may include: Sous Chef, Line Cook, Expediter, Snack Bar Manager, Dishwasher

The dining room operates from mid-February through December, offering lunch and dinner service 4-5 days per week (Wed, Fri, Sat, Sun and Mon in summer season), in addition to special events.

Full time salaried role / 40 hours per week

Job Type: Full-time

Pay: $60,000.00 - $65,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Vision insurance

Ability to Relocate:

• Litchfield, CT 06759: Relocate before starting work (Required)

Work Location: In person

Salary : $60,000 - $65,000