Race Brook Lodge
is a rural retreat destination at the foot of the Taconic Range in the Berkshire Hills of western Massachusetts. We have 35 guest rooms, a 60-seat restaurant
, several dynamic event spaces
and an organic farm on the property. We host visitors to the Berkshires, as well as group workshops, weddings, live music and dance events, yoga retreats, corporate gatherings and more. Events range in size from 10 to 200 people or more... and we may serve over 100 people in the restaurant simultaneously. The restaurant is a candlelit 18th century tavern with multiple fireplaces and 2 lounges. Large events happen in our 200-year-old post and beam barn. In the summer, we produce a lot of our own ingredients from our gardens on-site. Guests enjoy a relaxed, rustic and bucolic atmosphere. They can find great hiking trails right from their rooms with direct access to waterfalls and the Appalachian Trail. Or they can relax in one of our many hammocks, or get their hands dirty in the garden. Our long-term vision is to build the property into a flagship for sustainability, healthy-living and wholistic healing and rejuvenation.
A dynamic Berkshires destination location is seeking a visionary, inventive and resourceful chef to lead culinary activities, full time. This is a great position for a chef eager to make their mark and be a part of an exciting new hospitality project. The job includes daily dining, and catering, to banquets of all shapes and sizes. Flexibility and interest in different culinary traditions and dietary practices a must. Also must have passion for farming, sourcing local ingredients, creative ways of preserving foods. An interest in nutrition and the healing power of food, a positive attitude, good understanding of essential food and beverage business practices, desire to be a leader of a team, and a willingness to be challenged are all vital qualities.
this position is PAID: salaried, 50k to 100k
How to apply
This job expired on July 14, 2017
DeadlineMay 31, 2017