Executive Chef and House Manager - Livingston Manor, NY

The Balsam Lake Club was founded in 1883 and is located overlooking Balsam Lake which is a headwater of the Beaverkill River. It is located 14 miles north of a hamlet called Lew Beach in one the prettiest spots in the Catskills.  It is remote but magnificent. Hiking, fishing and kayaking are the primary outdoor sports. There are very busy days (dawn till dusk) when members are present, followed by  quiet times when they are not.  The season is from May1st till late October with a week on either end to open and close the club.

The Club consists of 40 members, many of whom are over 50 plus several younger members with small children.  and some members with teenagers. They are genuinely down to earth, relaxed and courteous to a fault. They simply like being in the country, good fishing, good friendship, good food and good wine.

The clubhouse is rustic and sleeps about 12 people comfortably.  The Club’s electricity is provided by a water turbine generator, supplemented by a diesel generator at times of low water.  Members typically visit in groups of 6 – 8 at a time. These visits are concentrated on weekends and often extend across a long Friday – Monday weekend but can also include extended mid-week visits. Typically once a month during the season larger groups will stay at the club for an extended period up to five days that will include children.  Once a year there is an annual stocking event where 30-40 people will be at the Club for weekend festivities.  Certain members and their children will camp on the lawn while others stay in the Club itself.

The Chef and House Manager are free to pursue personal interests when not on duty cooking, responding to members’ needs and supervising the maintenance of the house. Quarters are provided in a separate apartment in the clubhouse which comfortably sleeps two people.  Internet and calling services are provided.

Note: While separate bedrooms are available to two independent staff members, this role is best suited to a couple given the housing configuration and the needs of the club membership.

Season: May 1st to late October

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.

Chef Job Description

The Chef is responsible for planning, buying and preparing breakfast, lunch and dinner when there are guests at the club. Members are required to notify the Club house manager (see below) of their intended visiting dates at least 48 hours in advance to allow enough time to buy the necessary staples. The Chef (and House Manager) typically spend one day a week, usually Tuesday, shopping for the upcoming weekendand sourcing from local perveyers is encouraged.

There are three regular meals:

Breakfast:  Served at 8:00 am and usually fairly simple:  Fruit, yogurt, eggs, bacon,juice, toast and/or muffins. Chef may provide options: waffles or  pancakes, or any suitable breakfast dish.

Lunch: Noon to 1:00 pm – normally soup/stew and sandwiches, salads or picnic fare. Lunch is served streamside at Lunch Ground (2 miles downstream) weather permitting, or at the clubhouse. Every so often members with larger groups will request a BBQ lunch on the river at the Lunch Ground. These are fun gatherings and while not mandatory the Chef and House Manager are encouraged to mingle with the members to get to know them better.

Cocktail Hour: Chef will provide either cold or hot hors d'oeuvres during the “cocktail hour” on the porch. This it typically from 5 – 8:00pm.  Members bring their own beer, wine and liquor.

Dinner:  Served at 8:00 pm, sometimes earlier if requested in advance.  Everyone loves salads and fresh vegetables.  Smaller parties will be plated. When parties are larger, family style or buffet is recommended.  When children are present, members may request an earlier dinner with advance agreement of other members staying at the Club.

The Chef may plan and prepare whatever he wishes for any meal, unless he has received a special request and considering special food requests/dietary restrictions.

Responsibilities Include supervising a household staff member to maintain the orderliness of the club house and the serving and cleaning after meals.  

The chef is free to pursue personal interests when not on duty.

Compensation:           Weekly salary

                                    Room and board                               

Year end bonus based on performance

                                    One day a week off (Tuesday or Wednesday typically)

Gas for work travel is reimbursed

Other: 

• There is an ATV for use by the Chef and House Manager
• For the large groups and outings like the stocking weekend, the members will bring in caterers or food trucks for certain meals to assit the Chef and House Manager with these events
• There is Club Superintendant who is very helpful in assisting the Chef and House Manager with any issues that may arise on property

House Manager Job Description

The House Manager is responsible for keeping the clubhouse presentable and assisting in the kitchen as requested by the Chef. Fruther the house manager is responsible for alerting the Club Superintendant of any problems (leaks, animals, no electricity, etc.)

Responsibilities include:

1.  Managing the member google calendar reservation system and the corresponding billing for members visits.

2. Setting the table for members at meal times

3. Clearing dishes and help the Chef to maintain a clean and orderly kitchen

4. Assisting the Chef with meal preparation

5. Supervising and overseeing the outside cleaning staff, who conduct the cleaning and laundry once or twice a week. All rooms are to be clean and ready for the members before they arrive, beds changed and made, trash cans emptied and clean towels placed in rooms. This may require some light housekeeping on interim days when the regular cleaning staff isn’t present.

6. All bathrooms cleaned and trash cans emptied. Make sure there are clean towels available hanging on racks provided. Ensure an extra supply of toilet paper and tissue paper in each bathroom.

7.   The living room and bar need to be clean and made presentable, trash cans emptied, pillows straightened on the couches, fireplace clean, wood placed in the fireplace ready to be lighted. And a ready supply of ice in the bar around cocktail hour at 5:00 pm.

8. The porch off the living room and entry way from parking area need to be clean. The furniture should be arranged in a conversational configuration.

The Manager should inform the President and Chairman of the House Committee of any unexpected or challenging events in a timely manner (if not immediately), not waiting to communicate concerns.

Note, the above is not an exhaustive list.  Every aspect of this role cannot be detailed, as such, the role requires a willingness to 'jump in' when required to ensure the smooth operation of the clubhouse. 

This is a proactive management role requiring a 'take charge' person who continually advocates for the best interests of the membership.

Outside duties:

9.  In consideration of our short growing season, the planting and maintenance of the gardens is optional.

10. All doors are to be unlocked before members arrive and locked after the members leave.

Compensation:           Weekly salary

                                    Room and board

Year end bonus based on performance

One day a week off (typicall Tuesday or Wednesday)

Gas for work travel is reimbursed

Other: 

• There is an ATV for use by the Chef and House Manager
• For the large groups and outings like the stocking weekend, the members will bring in caterers or food trucks for certain meals to assit the Chef and House Manager with these events
• There is Club Superintendant who is very helpful in assisting the Chef and House Manager with any issues that may arise on property