Seasonal Executive Chef
Balsam Lake Club
Catskill Mountains, New York State
Looking for the once in a lifetime opportunity to cook what you like for a small group of discerning diners? Tired of the hustle and bustle of city life? Enjoy the beauty of the Catskill Mountain region and the ability to fish, hike and forage? We have just the job for you. If you are a self-starter, a passionate culinarian and want to try something unique, please read below.
This position is ideal for a couple. The other position is for a House Manager. The Chef and House Manager report to the President of the Club and the Chairman of the House Committee. Our goal is to make sure every member’s experience is completely enjoyable and accommodating.
Club Description: Established in 1883 as a fly fishing club, the Balsam Lake Club and its clubhouse overlooks Balsam Lake, one of the sources of the Beaverkill River and where fly fishing was invented. The Club has a highly selective membership limited to 40 members, mostly over 50 with some members in their 30’s and 40’s with smaller children. The members are well educated, and as travelers throughout the world and have experienced many of the best restaurants and cuisines. However, having said this, they are known as down to earth, relaxed and courteous to a fault. They simply love fly fishing, good food, and good wine and the simple beauty of the area.
The Clubhouse is rustic, electricity is provided by the Club’s own generator, and has internet and TV. The Clubhouse sleeps 12 people comfortably. There are rarely more than 10 members and guests visiting the Club at any one time and are usually there on weekends and often extend their stay for a long weekend on a Friday and/or Monday. With the exception of the high season (June and July), there is relatively little usage during the week.
BLC is located about 10 miles north of a hamlet called Lew Beach and is one of the prettiest spots in the Catskills. Make no mistake about it, it is remote but magnificent. Hiking, fishing and kayaking are the primary outdoor sports.
Season: May 1st to October 15th.
Room and board is included and the Chef’s accommodations can easily sleep a family of 5. There would also be additional work for a spouse/partner in the dining room and club house.
Position Description: The Chef has complete responsibility for planning, purchasing and preparing breakfast, lunch and dinner when members and guests at the club. Members are required to notify the House Manager of their visit at least 48 hours in advance to allow enough time to buy the necessary staples. Four days’ notice is required for groups of larger than 8.
Meals are served as follows:
Breakfast: Served at 8:00 AM and is usually simple.
Examples include: Fruit, yogurt, eggs, bacon, toast, juice, toast and or muffins. The chef is free to make waffles, pancakes or any suitable breakfast dish.
Lunch: Served from noon to 1pm and is usually picnic fare or can be soup, stew, sandwiches, or salads. Delivered to Lunch Ground (2 miles) weather permitting or at the club house.
Cocktail Hour: Chef will provide either hot or cold hors d’oeuvres during the “cocktail hour” on the porch
Dinner: Served at 8 pm but earlier if requested in advance. Everyone loves salads and fresh vegetables and it is possible to grow vegetables in our garden. For parties of 6 or less dinner can be served. When members exceed 6 family style or buffet style is recommended.
The chef can plan and prepare whatever he/she wants for any meal (unless someone has expressed something specific or has allergies).
Responsibilities include supervising a household staff member to maintain the orderliness of the club house and the serving and cleaning after meals.
The position is unique as regards to schedule. There are busy days and quiet days based on member usage. The Chef is free to pursue personal interests when not on duty.