What are the responsibilities and job description for the Executive Chef position at Cherry Valley Club Inc?
Cherry Valley Club | Garden City, New York
Executive Chef
About the Club
The Cherry Valley Club is a family oriented, private membership, 105 years old golf club with approximately 750 members. Garden City is in Central Nassau County, 20 miles east of New York City, on Long Island.
Annual gross operating revenues exceed $9 million with the Food and Beverage operation accounting for approximately $3 million of those sales (the club has a very active member and private function program featuring approximately twenty private golf outings and/or weddings per year). Facilities include a first class 18-hole golf course (Devereaux Emmet design), two practice ranges, six red clay tennis courts with a tennis pavilion, four platform tennis courts with a platform tennis facility, a main clubhouse featuring locker facilities, ballroom seating for up to 275 people, plus a grill, patio, club dining room and bar accommodating another 275 people. The golf course is open twelve months a year, the clubhouse ten months with most revenues generated during the golf and holiday seasons.
About the Position
The Executive Chef reports to the General Manager and leads all culinary operations, including a la carte dining, special events, and private functions. This role is responsible for defining and executing CVC’s culinary vision, ensuring excellence in food quality, innovation, and service while upholding the highest cleanliness and safety standards.
Key Responsibilities:
• Menu Development: Design innovative, member-focused menus for dining and events, incorporating culinary trends and member preferences.
• Team Leadership: Recruit, train, and lead a high-performing culinary team, fostering collaboration and growth.
• Operational Excellence: Standardize recipes, manage food costs, oversee ingredient sourcing, and coordinate banquet and a la carte production.
• Member Engagement: Maintain a visible presence in dining areas, engaging members and gathering feedback to enhance experiences.
• Financial Oversight: Develop and monitor budgets, track performance, and optimize efficiency.
• Sanitation Standards: Ensure strict adherence to cleanliness and food safety protocols.
The Executive Chef works closely with the General Manager and is integral in creating exceptional culinary experiences for members and guests.
About the Ideal Candidate
The ideal candidate is a visionary leader passionate about culinary excellence and innovation. He/she will inspire a talented team, craft exceptional dining experiences, and maintain CVC’s reputation for excellence.
Key Qualifications:
• Proven success in high-volume, multi-outlet private club culinary operations.
• Expertise in diverse cuisines, culinary trends, and menu innovation.
• Strength in banquet and a la carte production, with experience executing high-quality, large-scale events.
• Strong leadership, team-building, and training abilities.
• Financial acumen in budgeting, cost management, and waste reduction.
• Commitment to sanitation, safety, and top-tier cleanliness standards.
The successful candidate will thrive in a dynamic, member-focused environment, consistently exceeding expectations through creativity, organization, and proactive leadership.
Apply for This Position
Interested candidates should submit resumes along with a detailed cover letter which addresses the qualifications and describes your alignment/experience
with the prescribed position to Craig Henne,
General Manager at chenne@cherryvalleyclub.com.
