Executive Chef The Penn Club of New York

About the Club

The Penn Club is established for the Alumni, Staff and benefactors of the University of Pennsylvania and our select distinguished affiliate schools. The Club is located on “Club Row” in the very heart of mid-town Manhattan, but provides its members and guests with a quiet sanctuary from the hustle of New York City. We believe the interest of The Penn Club and its employees are bound together and that we can only succeed as a TEAM WORKING TOGETHER
We strive to provide excellent food, amenities, overnight guestrooms and best-in-class service to our more than 5,000 members. We operate the Club only for their enjoyment and pleasure and our attitude in this direction will exhibit to our members that we are most sincere in serving their needs and in creating an atmosphere of friendliness at the Club. The Penn Club is proudly recognized as a Distinguished Club® and is perennially among the Platinum Clubs® of America and Platinum Clubs® of the World.


The Executive Chef (EC) will be a very high energy, detailed-oriented, passionate visionary thinker who brings a proven member-centric focused approach to developing and maintaining the highest standards of culinary excellence – relentlessly so! The EC will continuously infuse his/her culinary creativity and positively train, mentor and motivate both the culinary and service teams and set high, attainable goals. The successful candidate will have an enthusiastic, confident personality who understands the importance of – and enjoys - frequent, active engagement with the membership in the dining rooms.

The EC is responsible for managing all day-to-day operations of the Club’s culinary and stewarding operations. The EC will provide the highest professional food quality and sanitation standards where food production consistently exceeds member/guest expectations. S/he will monitor the food and related payroll expense budget and meet budgeted goals.

The EC must be a great communicative leader for both the heart-of-the-house and front-of-the-house teams by providing timely information to produce exceptional culinary offerings and service. S/he will instill in the team a sense of urgency that a “best-in-class” experience for our members and their guests is our Mission. Frequent and candid discourse is expected and required with the Club’s Executive Management team.

The EC must joyfully embrace a “hand’s on, lead-by-example” approach to quickly earn the confidence of the members and the respect of the staff. Continual professional development - staying at the very forefront of F&B trends, related technology – is also required.

Introductory Priorities

• Develop and foster a culture of high standards and culinary excellence by building, motivating and holding accountable a strong culinary team;

• Ensures that the highest standards of sanitation, cleanliness, and safety are maintained throughout all food service areas at all times;

• “Take the pulse” of and embrace the membership’s dining preferences and then develop and implement creative and interesting evolving menu programing that peaks member interest in both a la carte dining and member events;

• Provide leadership to the Catering Team to produce “5 Star” quality culinary experiences for banquets, weddings and corporate meetings and seminars;

• Forge positive professional relationships with members, department heads and vendors.


This is an exciting opportunity for an experienced Executive Chef or a “Rising Star” with five (5) or more years of progressive, verifiable success at a club, luxury hotel or fine restaurant known for culinary and service excellence

• Be a consummate professional with impeccable integrity who approaches the Club’s business with a strong sense of ownership and accountability

• Possess advanced culinary knowledge and classical skills but also importantly focus on culinary trends and becoming “leading edge”

• Provide menu balance between offering classic fare to our “Old Guard” members and providing innovative selections for members of a younger demographic – with both including healthy, simple food options

• Be a professional who views themselves as a life-long student of culinary arts but, simultaneously, possesses a strong sense of responsibility to teach, train and mentor her/his team

• Have a “hospitality heart” who exudes joyful service in all his/her daily interactions – and takes great personal pride in making members happy

• Obsess about details making all the difference

• Possess strong financial acumen with excellent budget management and forecasting skills

• Successfully manage food and payroll costs and be an exemplary steward of all Club resources

• Embrace opportunities to collaborate with other departments and provide leadership “beyond the kitchen”

• Be a great communicator who will assist our marketing/communications team in the design and creation of collateral menus and materials to assist in marketing and member dining and banquet revenue growth

• Be both an engaged listener and an enthusiastic story teller

• Act as a positive “Ambassador” of the Club in the community and at industry related events



This position is available immediately. Resumes with a thoughtful cover letter articulating why you are the “right fit” for this opportunity and what your salary requirements are can be submitted electronically. All candidates will be subject to a background review and drug test.

Submissions to:
Martin A. Badinelli, Sr., CCM, CCE


No Telephone Calls Please

The Penn Club of New York 30 West 44th Street New York,. New York 10036


Created By
Penn Club