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Sunningdale Country Club | Scarsdale, New York
Executive Chef

About the Club

Established in 1913, Sunningdale Country Club is located in the bucolic town of Scarsdale, in Westchester County, New York. While steeped in history, Sunningdale is known for its understated elegance and friendly, social atmosphere. The Club has distinguished itself over the years by fostering a low-key, family centric culture, offering attractive features like early twosome tee times on weekends and an excellent team of counselors to provide highly engaging programming for children. The active membership of Sunningdale enjoy a fabulous,18-hole Seth Raynor course that has been recently renovated under architect Mike DeVries. This newly designed course is getting rave reviews throughout the metropolitan area. The Club also has robust racquets programming including eight Har-Tru tennis courts, two paddle tennis courts, pickle ball, a full range of social and competitive events throughout the season, golf and tennis pro shops, adult and children’s pools with poolside dining and locker rooms, children’s playground, and an active social calendar.

The clubhouse is operational April through November with dining reopening the first Friday in April. Dining services in the clubhouse are available in the Main Dining Room and Grill Room, and on the East and West Terraces in warmer months. Casual dining is offered at the recently rebuilt Halfway House and at the Poolside Grill. Gross revenues for this 321-member Club total $8 million with food and beverage generating $1.3 million, of which 34% is from private events. The Club will be renovating the dining rooms within the next two years to enable it to hold larger sized events.

About the Position

The Club is seeking an Executive Chef to lead and reinvigorate the Club’s culinary program. Reporting to the General Manager and working closely with the Assistant General Manager, the Executive Chef will lead a clubhouse kitchen staff of seven including a Sous Chef and provide oversight to the Halfway House and Poolside Grill. The Executive Chef will look forward to shaping the dining program with creative and innovative ideas in both a la carte and banquets in line with needs and tastes of the Club’s membership, many of which reside in New York City and surrounding areas. Primary responsibilities include but are not limited to training and developing the culinary staff, scheduling, production supervision, inventory and cost controls, purchasing for all outlets, budget development/management, and all menu creation. The Executive Chef is part of the menu planning process for private events and produces tastings when requested. He/she will endeavor to maintain an environment of strong communication and teamwork between the back of house and front of house staff and actively participate in senior management meetings as scheduled.

Compensation:  The Club will offer a competitive compensation plan, along with standard benefits.

About the Ideal Candidate

The successful candidate will already be an established Executive Chef or be an Executive Sous Chef from a larger, well-regarded private club. Ideally, candidates will have a combination of private club and restaurant/hotel experience and a track record of success in creative menu development. Must have both expertise and passion to deliver excellence in menu offerings to a food loving membership! The Executive Chef must be able to present a range of culinary styles and cuisines with skill yet expertly deliver club classics, as well as the more simple menu items. Having administrative leadership skills relating to financial understanding of the budget and internal controls is key as is being highly organized, efficient and able to evaluate and establish where needed, structure, standards and procedures in the kitchen. The Executive Chef will be able to identify opportunities within the culinary team for training and development in order to improve consistency and quality in preparation. An enthusiasm to develop culinary events and programs for an active and engaged membership to increase participation and satisfaction are important. Chef must be accessible, visible when appropriate and comfortable engaging with membership as well as staff and be receptive and responsive to feedback and suggestions. Experience in a union environment is beneficial but not required.

Apply for This Position

Interested candidates should complete the online candidate profile form at

If you have any questions or to recommend a candidate, please contact Alison Savona at 203.319.8228 or by email at