Work for Jetblue:Executive Chef-Join The Team! in Easton,PA,USA

Northampton Country Club (NCC), located in Easton, Pennsylvania, in the heart of the Lehigh Valley, is a prestigious private club known for its rich history and comprehensive recreational offerings. Founded in 1899, the club has cultivated a warm and inclusive community that values tradition, excellence, and innovation. Members enjoy a variety of amenities including an 18-hole golf course, five tennis courts, five pickleball courts, and a resort-style pool complex with seasonal dining options. The club's dining experience is exceptional, offered through multiple venues such as the Fore Seasons Room, 1899 Bar, Terrace, Grille Bar, Fireside Room, and several private event spaces that host weddings, corporate gatherings, and member functions throughout the year. NCC serves a vibrant membership base of approximately 450 members across all categories, supported by an annual gross volume of $7.5 million and annual food and beverage revenue of $2.5 million. The club operates with a food cost percentage of roughly 39.5%, managing culinary operations across two main kitchens, including member dining and banquet kitchen, alongside a seasonal pool snack bar and halfway house. The club utilizes the Jonas Encore POS system to streamline operations and enhance member service. The Executive Chef role at Northampton Country Club is a critical leadership position designed for an experienced and creative culinary professional ready to spearhead the club’s culinary vision and operational excellence. Reporting directly to the General Manager/COO, the Executive Chef will work closely with senior leadership including the Director of Operations, Senior Food & Beverage Manager, and Catering Manager. This role demands a hands-on leader who embodies a collaborative and solutions-oriented approach while maintaining a high standard of food quality, consistency, and innovation. The Executive Chef will oversee all culinary operations encompassing multiple dining venues, banquet events, and seasonal outlets, ensuring that member dining experiences continuously exceed expectations. Key responsibilities include hiring, training, and mentoring kitchen staff to promote professional growth and operational efficiency. The Executive Chef will plan and execute diverse menus tailored for member dining, club events, banquets, and seasonal outlets, blending traditional club favorites with contemporary culinary trends. Financial management is a significant part of the role, requiring development and monitoring of annual food and labor budgets with a focus on cost control and performance. The Executive Chef will also supervise daily kitchen production, purchasing, inventory control, and ensure rigorous adherence to food safety, sanitation, and kitchen maintenance protocols. Collaboration with front-of-house staff to establish buffet presentations and maintain a positive work environment founded on ethical behavior and mutual respect are essential. The ideal candidate will bring at least five years of progressive culinary leadership experience in private clubs, resorts, or upscale hospitality settings. A culinary degree or comparable professional training is preferred, coupled with a mandatory Food Safety Certification. This leader should possess strong organizational skills, creativity in menu development, and the ability to balance banquet and a la carte operations effectively. Financial acumen in budgeting and cost management, along with a commitment to cleanliness, safety, and consistency, is crucial. The successful Executive Chef will champion a team-oriented culture, inspiring kitchen staff while delivering exceptional dining experiences to members.

• Minimum five years of progressive culinary leadership experience in a private club, resort, or upscale hospitality environment
• culinary degree or equivalent professional training preferred
• food safety certification required
• experience mentoring and developing culinary teams