Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $63,000.00 - $86,800.00
Work Schedule
Standard Hours
Benefits
competitive compensation
Paid Time Off
Medical insurance
Dental Insurance
Vision Insurance
401(k) savings plan
Pension Plan
wellness programs
Parental leave
Career development opportunities
Job Description
Westfield Country Club (WCC) is a distinguished private club that has been an integral part of Westfield’s hospitality scene since its establishment in 1937. Rather than just a typical private club, WCC serves as a hub where business, community, and recreational activities converge, creating memorable and high-quality experiences for its private members, agency partners, and business guests alike. The club operates under the robust backing of Westfield, a prominent U.S.-based insurance organization with a notable international reach, which offers the hospitality operations at WCC a stable and unique business model. The blend of sophisticated corporate support with the intimate, service-oriented,... Show More
Job Requirements
- 7+ years of professional experience in culinary and hospitality management
- Degree in culinary arts or related field preferred but commensurate experience accepted
- Possession of County and State Food Manager Certifications such as ServSafe Manager
- Demonstrated ability to lead kitchen operations and manage staff effectively
- Strong organizational skills for scheduling, inventory control, and budgeting
- Ability to work in a dynamic environment with multiple service formats
- Excellent interpersonal and communication skills
- Commitment to upholding safety, sanitation, and regulatory standards
Job Qualifications
- 7+ years of experience in culinary, food and beverages services, hospitality management or a related field
- Degree in culinary or related field, or commensurate experience
- County and State Food Manager Certifications (ServSafe Manager)
- Strong leadership and team-building skills
- Excellent communication and collaborative abilities
- Proficient in menu development and planning
- Experienced in budget management and vendor negotiations
- Knowledgeable in food safety, sanitation, and quality assurance
- Skilled in event planning and execution
Job Duties
- Lead the launch and daily operations of all culinary services at the Club
- Develop and maintain menus aligned with the established culinary vision and service expectations
- Hire, train, and manage a skilled kitchen team to deliver consistent, high-quality food across all service areas
- Oversee day-to-day kitchen operations, including scheduling, prep, inventory, and production
- Adapt to seasonal and event-driven service needs, coordinating closely with front-of-house teams to ensure consistency across all dining experiences
- Ensure all back-of-house practices meet safety, sanitation, and regulatory standards
- Partner with food and beverage and hospitality leaders to support smooth service and event execution
- Manage food and labor costs, vendor relationships, and kitchen budgets
- Foster a positive, professional environment that reflects Westfield's values of quality and service
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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