Working Chef

Taconic Golf Club (“Taconic”) is looking for a leader to create and lead a strong culinary team that understands the demands of a busy restaurant and banquet facility. Taconic is an 18-hole, semi-private golf club on the grounds of Williams College, in Williamstown, Massachusetts, and operates seasonally, from approximately April 10th to November 10th. The restaurant facility is open seven days a week, and has seating both inside and outside, approximately 150 seats.

We are looking for a working chef to manage the kitchen and staff. 50+ hours per week, you must be able to multi-task with excellent organizational and communication skills. Work closely with the Food and Beverage Manager daily. Will be responsible for menu development in conjunction with the F&B Manager, all food ordering, tracking of costs, and other traditional kitchen responsibilities, including forecasting, ordering, receiving and ON-TIME service. Create standardized recipes, weekly scheduling, daily production sheets, par levels, inventory, food cost and ALL food handling and sanitation standards.

The position will require being on-site from approximately March 1 to November 20 each season.

Compensation: Taconic is open to either a seasonal employee or to a full-time employee. If the latter, there will be additional responsibilities in the off-season, to be determined in the course of hiring. Benefits are available.

Taconic is an equal opportunity employer, and it is the policy of Taconic not to discriminate against any applicant for employment, or any employee because of age, color, sex, disability, national origin, race, religion, or veteran status.