Executive Chef

Supervises:
Approximately 20 Kitchen Staff Position Start:
February 2026, submit resume and cover letter by January 16, 2026.

Founded in 1890, Albany Country Club (ACC) is one of the oldest continuously operated golf clubs in the country. ACC has undergone many renovations over the years and now boasts spectacular views from its beautiful clubhouse, with a Grille Room and Patio for member dining, and private banquet rooms that can accommodate events from 10 to 300 guests. The 7,100-yard golf course, designed in the early 1960s by Robert Trent Jones, is one of the finest in the northeast.

A practice facility with a driving range and putting green helps members advance their golf game. Additional amenities include three outdoor lighted Har‑Tru tennis courts, two asphalt tennis courts, lighted paddle tennis, and two swimming pools.

Number of Members: 430;
Average Age of Members: 56
Club Ownership:
Member‑Owned
Total Staff in Season: 120 full and part‑time;
Staff Longevity:
Management average 20+ years
Gross Dollar Volume: $4.8 million
Annual Food Sales: $1.2 million / Average Beverage Sales: $550,000
Member’s Grill that seats 120;
Banquet facility with two outdoor dining venues that seat 300; ballroom seats 300; three meeting rooms that seat 140; 19th Hole seats 30;
Seasonal poolside snack bar seats 60. Dining service is available February‑December, Tuesday‑Sunday through the main and grille kitchens.
250 private, member, and non‑member banquet events (weddings, parties, celebration of life, baby and bridal showers, etc.) per year; 30 club member social events per year

This role is ideal for a hands‑on, managerial chef who thrives on motivation and creativity, with a strong backing from a culinary team.
Lead and inspire a talented culinary team.
Develop a signature dining experience reflecting the Club’s identity and setting.
Leverage cutting‑edge facilities to deliver elevated cuisine and special events.
Align with the Club’s sustainability ethos through thoughtful sourcing and seasonal cooking.

• A proven culinary leader with creativity, energy, and vision.
• Strong organizational and leadership skills with a collaborative approach.
• Passion for seasonal, local, and sustainable cuisine.
• Commitment to delivering excellence in a welcoming, member‑focused environment.

The Club’s Executive Chef must possess the creativity to enhance member dining and develop and execute a superb à la carte program. The Chef’s primary responsibility will be to provide a consistent, high‑quality dining experience for the membership and their guests.

The successful candidate will oversee food service, including a la carte dining, the halfway house, and events. The ability to multitask, plan, and organize is a necessity. The Executive Chef will be responsible for the administration and management of all food operations. He or she will report directly to the General Manager and will closely collaborate with the Club’s Director of Catering and Events, and other senior management.

• Culinary Expertise:
  Demonstrated ability to create high‑quality, diverse menus catering to members’ preferences in a casual yet upscale Club setting.
• Leadership
  
  Skills:
  
  Strong management capabilities to oversee kitchen staff and operations.
• Visibility:
  Willingness to engage with Club members and maintain a noticeable presence throughout the Club.
• Innovation:
  Creativity in developing new culinary offerings that elevate the Club’s dining experience while respecting its traditions.
• Operational Efficiency:
  Ability to manage a busy operation during the Club’s season, with particular focus on the peak period from Memorial to Labor Day.
• Member Satisfaction:
  Commitment to delivering exceptional food quality and timely service.
• Adaptability:
  Flexibility to handle the seasonal nature of the position and the fluctuating demands of a Club environment.