We have an opening for a full-time, seasonal PM Chef de Cuisine for our summer season which runs May 16 through October 13.  Our dining room and bar-grill room are open every day during our season. We serve breakfast and lunch daily there and wherever our members would like to enjoy it - whether that’s in our comfortably luxurious locker room, one of our well-appointed cottages, or relaxing on the patio overlooking the course.  Dinner is served Wednesday, Thursday, Friday and Saturday evenings in May, June, September and October, and every night during our busiest months of July and August.  In addition to normal dining, there are tournaments, golf outings, weddings, and other special events that keep our back-of-house staff humming.  While our food and beverage program is small, the dining experience we provide must always be exceptional in every way, exactly as our members expect.  Our vision of food and menu items focuses on local and regional classic and progressive scratch cooking practices.  The ideal candidate will be an essential part of making this happen.    

The PM Chef de Cuisine position covers evening shifts generally 12pm-10:00pm, six days a week and averaging 60 hours a week during full season.  Weekend work required.  Applicants must have a culinary degree or equivalent experience with at least five years in a Chef de Cuisine position in a high-end dining environment.