The Country Club of Buffalo is looking to hire Culinary Talent to add to its highly functional and regarded team. The Culinary Team is led by Executive Chef Joe Piazza CEC, CCA, AAC, who has led some of the greatest country club culinary operations in the country and throughout his career.

Ideal Candidates should possess the following attributes:

Positive, creative, and adaptable personality. Ability to work in high paced environment and under pressure while maintaining high standards. Able to work both independently and as a team. Driven and focused on providing the best quality of service and food at all times.

Lunch/dinner served daily, yearly bonus, employee golf, amongst many other employee incentives. If you enjoy working as a team, a positive and upbeat work atmosphere and keeping busy, this is the place for you!

Culinary Staff Responsibilities

• Multi-task, follow recipes and work in fast paced environment
• Ensure work areas are clean and sanitized
• Prepare work station with required tools needed
• Prepare food items according to club recipes and standards

Team culture is foundational to the service provided to our memberships, and we expect CCB employees to take great PRIDE in their role at the Club.

Country Club of Buffalo team members are;

-Polished professionals;

-Respectful of the coworkers, members, the Club and its traditions;

-Inspired to consistently pursue the betterment of the Club and themselves;

-Dedicated to their responsibilities and accountable to their peers; and

-Engaged in our community

Club History:

The Country Club of Buffalo is the premier country club in Western New York. The Club is rich in tradition and heritage, with many legacy families enjoying membership for generations. The Membership has strong respect and admiration for our employees and considers them like family. The Club enjoys a strong history of employment stability; many employees and managers have multiple decades of tenure at the Country Club.

The Country Club of Buffalo features a challenging Donald Ross designed golf course, which is consistently ranked and recognized nationally. The Club’s amenities include golf, tennis, swimming, trap, skeet, five-stand, and brushwalk sport shooting, six overnight guest rooms, and paddle tennis. The Duane Lyman designed Clubhouse encompasses 55,000 square feet featuring stately living rooms, three dining rooms, and various private party rooms. The Club’s revenues are approximately $9 million annually, including $3 million in food and beverage. The Club has approximately 520 members

Culinary Staff Requirements:

• Nights, weekends and holiday availability is required
• Culinary Education and/or Experience
• Must be at least 18 years of age
• Have a High School diploma or GED
• Graduate of Accredited Culinary Program preferred, but not mandatory
• Previous hospitality industry cooking experience preferred
• Knowledge of basic food preparations principles