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 a very quiet times when they are not.<\/p>\n
The Club consists of 35 to 40 members, many of whom are over 50 plus some younger members with small children. They are genuinely down to earth, relaxed and courteous to a fault. They simply like good fishing, good friendship, good food and good wine.<\/p>\n
The clubhouse is rustic and sleeps about 12 people comfortably. The Club\u2019s 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 \u2013 8 at a time. These visits are concentrated on weekends and often extend across a long Friday \u2013 Monday weekend but can also include extended mid-week visits.<\/p>\n
The Chef and House Manager are free to pursue personal interests when not on duty cooking, responding to members\u2019 needs and supervising the maintenance of the house. Quarters are provided in a separate apartment in the clubhouse which comfortably sleeps 4 people. Internet services are provided.<\/p>\n
Note: While separate bedrooms are available to two independent staff members, this role is best suited to a couple given the housing configuration.<\/p>\n
Season: May 1st to late October<\/p>\n
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\u2019s experience is completely enjoyable and accommodating.<\/p>\n
Chef Job Description:
\nThe 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.<\/p>\n
There are three regular meals:<\/p>\n
Breakfast: Served at 8:00 am and usually fairly simple: Fruit, yogurt, eggs, bacon, toast, juice, toast and\/or muffins. Chef may provide options: waffles or banana pancakes, or any suitable breakfast dish.<\/p>\n
Lunch: Noon to 1:00 pm \u2013 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.<\/p>\n
Cocktail Hour: Chef will provide either cold or hot hors d’oeuvres during the \u201ccocktail hour\u201d on the porch.<\/p>\n
Dinner: Served at 8:00 pm, sometimes earlier if requested in advance. Everyone loves salads and fresh vegetables. For parties of 6 or less dinner will be plated. When parties exceed 6 in number, family style or buffet is recommended.<\/p>\n
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.<\/p>\n
Responsibilities Include supervising a household staff member to maintain the orderliness of the club house and the serving and cleaning after meals.<\/p>\n
The chef is free to pursue personal interests when not on duty.<\/p>\n
Compensation:<\/p>\n
Weekly salary; $880\/week + Bonus
\nRoom and board
\nYear end bonus based on performance
\nOne day a week off (Tuesday or Wednesday typically)
\nGas for work travel is reimbursed
\nHouse Manager Job Description:
\nThe House Manager is responsible for keeping the clubhouse presentable and assisting in the kitchen as requested by the Chef. Further, the house manager is responsible for alerting the Club Super-intendant of any problems (leaks, animals, no electricity, etc.)<\/p>\n
Responsibilities include:<\/p>\n
Managing the member reservation system and the corresponding billing
\nSetting the table for members at meal times
\nClearing dishes and help the chef to maintain and clean and orderly kitchen
\nAssisting the chef with meal preparation
\nSupervising and overseeing the outside cleaning staff, who conduct the heavy cleaning and laundry twice a week. These are currently scheduled for Mondays and Thursdays. 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\u2019t present.
\nAll bathrooms cleaned and trash cans emptied. Make sure there are clean towels available hanging on racks provided. Insure an extra supply of toilet paper and tissue paper in each bathroom.
\nThe 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.
\nThe porch off the living room and entry way from parking area need to be clean. The furniture should be arranged in a conversational configuration.
\nOutside duties:
\nIn consideration of our short growing season, the planting and maintenance of the gardens is optional.
\nAll doors are to be unlocked before members arrive and locked after the members leave.<\/p>\n
Compensation:<\/p>\n
Weekly salary; $525 \/ week + Bonus
\nRoom and board
\nYear end bonus based on performance
\nOne day a week off (typically Tuesday or Wednesday)
\nGas for work travel is reimbursed<\/p>\n","protected":false},"author":3,"featured_media":0,"template":"","meta":{"_acf_changed":false,"_promoted":"","_job_location":"","_application":"","_company_name":"Balsam Lake Club","_filled":0,"_featured":0,"_remote_position":0,"_job_salary":"field_61b19116f8e1f","_job_salary_currency":"","_job_salary_unit":"","job_salary":"Chef: $880\/week + Bonus; House Manager $525 \/ week + Bonus"},"job-types":[],"jcategory":[112,113,223],"ptags":[143],"acf":[],"yoast_head":"\n