The Players is a 136-year-old private membership club located in the Gramercy Park neighborhood of Manhattan. This position includes customer-facing responsibilities and is primarily based in food and beverage service areas. The incumbent works in person with staff colleagues, club members and guests, banquets and special events, and selected vendors.

Dining Facilities Overview

• Member Grill that seats 45
• Dining Room/Banquet Room that seats 160
• Other F&B event spaces with seating capacities ranging from 8 to 50
• Contiguous reception spaces accommodate up to 350 guests

Job Title

Executive Chef

Reports to: General Manager or General Manager designee

Supervisory Responsibilities: All culinary staff, including cooks, and dishwashers, report directly to the Executive Chef. The Executive Chef will also work alongside the Clubhouse Manager to provide presentation coaching and culinary education to service staff to heighten the guest experience.

Brief Job Description

The Executive Chef is responsible for all kitchen operations, including staffing, scheduling, training, inventory, ordering, and customer service. This is a senior position on The Players' management team. This includes providing leadership to the kitchen staff and effectively communicating with others while supporting professional relationships throughout the venue.

The Club currently offers Tuesday – Saturday evening a la carte service for members and guests, with other days and dayparts as required through its Banquet and Events offerings.   

The incumbent is expected to possess and maintain culinary knowledge, across multiple cuisines as well as local styles. This knowledge and a commitment to instruct will be instrumental in elevating the kitchen staff’s performance, to execute superb Guest Service while supporting the club’s culture. 

The Executive Chef will work with the Banquet and Events staff in the sales and special event preparation periods to facilitate client selections and build the client relationship with the Club.

In addition, the Executive Chef will be present and supervising in the kitchen during operating hours. The Executive Chef represents the best of The Players and works across staff disciplines to ensure guests receive exceptional service. 

Candidate Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily, with or without reasonable accommodation. The requirements listed are representative of the knowledge, skills, education, and/or abilities required for this position. 

Essential Job Skills/Abilities 

• Provides staff leadership for overall success of kitchen operations, including pre-service direction meetings for kitchen staff, together with front of house staff in conjunction with Clubhouse Manager.
• Develops creative menus for a la carte service (including specials for daily, weekly, or monthly inclusion), club gala, themed or special events, as well as a variety of banquet services.
• Initiates and implements training for skills-building in food preparation and presentation.
• Monitors the quality of food materials and cooked food products.
• Manages inventory and orders of equipment or ingredients according to identified needs. 
• Ensures compliance with nutrition and sanitation regulations, safety standards and maintains all necessary food service certifications.  
• Ensures that sanitation and food handling standards are enforced.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance improvement. Manages appropriate progressive disciplinary procedures in area of responsibility. 
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Serves as a role model to demonstrate appropriate workplace behaviors and respect towards colleagues.
• Interacts with members and member governance to identify opportunities for improvement. Responds to and successfully manages guest challenges.
• Works extended hours as required and/or during busy periods based on business needs.

• Possesses excellent verbal and written communication skills. 
• Effectively manages projects and schedules, and delegates responsibilities to capable staff. 
• Demonstrates excellence in: interpersonal and customer service skills; organization skills and attention to detail; time management abilities.
• Utilizes computer and required applications in support of kitchen operations.
• Oversees responsibilities with minimal supervision. 
• Shows strong analytical and problem-solving skills. 

 Educational and/or Experience Requirements

• 4-Year Bachelor's degree in Culinary Science or relevant field preferred, or equivalent experience.
• Prior experience as an Executive Chef, Head Chef, or Sous Chef. 
• Proven track record of managing food costs and labor successfully. 
• Experience working with staff on all levels. 
• Background including working in a Union environment a plus.
• Fluency in written and spoken English; Spanish and/or other fluency helpful.

 Physical Requirements: 

• Ability to stand for hours at a time, including daily use of stairs. Approximately 80% of shift standing or walking, 20% of shift at desk or in meetings.
• Ability to travel, unassisted as needed. 
• Must be able to lift to 50 pounds at-a-time without assistance. 
• Additional responsibilities/tasks within the position's goals may also be assigned. The Club reserves the right to change job descriptions at any time based on business conditions/needs. 

The Players is committed to equal opportunity in the workplace, preventing discrimination and harassment, including sexual misconduct, in its application and hiring processes and in its employment decisions. Additionally, the Club takes action to prevent retaliation and to create a respectful, equitable, and inclusive environment for everyone.

Other Benefits

Salary range $90-$110K. Commensurate with experience.
Date Position Available: February 2025

Other Benefits Medical and Dental Insurance, optional 401(K) program
Club operations, including a la carte dining, are generally on hiatus during the month of August.  Offices remain open and senior staff on site, unless taking scheduled vacation.

Please send your resume and cover letter to the General Manager, Jonathan Masel at: [email protected]