Seasonal Sous Chef

Location: The Hamptons, NY
Dates Needed: April – October 1, 2026
Compensation: Weekly salary of $1,634.50 (Annual equivalent $85,000)
Benefits / 401(k) / PTO / Relocation Assistance: Medical, dental, and vision benefits eligible; free local housing provided; potential seasonal transfers; employee meals and professional development opportunities

Position Overview

A premier seasonal hospitality property is seeking a Sous Chef to join its Food & Beverage Culinary team for the upcoming season.

Reporting directly to the Executive Chef, the Sous Chef will help lead kitchen operations, train and mentor culinary staff, ensure consistency and quality across all food offerings, and contribute to delivering exceptional guest dining experiences.

This role offers the opportunity to be part of a dynamic culinary environment with high standards and a strong team culture.

Key Responsibilities

• Supervise and manage daily kitchen operations, including food preparation, presentation, and organization
• Collaborate with the Executive Chef on menu creation, development, pricing, and implementation
• Assist in monitoring inventory, portion control, and ingredient usage to minimize waste and maintain quality standards
• Schedule and assign duties for kitchen staff while optimizing labor costs and adhering to budgeted headcounts
• Ensure all food items meet quality, temperature, taste, and visual standards
• Monitor and maintain compliance with food safety, health, and occupational regulations, including ServSafe, HACCP, and local requirements
• Collaborate closely with stewarding to maintain cleanliness, organization, and equipment maintenance
• Identify opportunities for menu and process improvements, including sourcing seasonal or local ingredients
• Train and mentor kitchen staff to ensure consistent execution of culinary standards
• Ensure all safety, security, and loss control policies are followed
• Perform additional duties as assigned by the Executive Chef

Qualifications

• Culinary degree or equivalent professional experience
• Minimum of 5 years of culinary experience in high-end resorts, hotels, or private clubs
• Prior leadership experience in a luxury or high-volume culinary environment preferred
• Strong knowledge of culinary techniques, food products (local and imported), and seasonal menu development
• Understanding of occupational health and safety, food safety regulations, and F&B operational standards
• Ability to work flexible hours, including evenings, weekends, and holidays
• Strong communication, interpersonal, and team leadership skills
• Ability to perform physical tasks, including standing for extended periods, lifting up to 50 lbs, and working indoors/outdoors in various weather conditions

Benefits

• Weekly salary of $1,634.50 (annualized $85,000)
• Medical, dental, and vision coverage eligibility
• Free local housing for the season
• Opportunity to be recommended for seasonal transfers to other locations
• Employee meals, referral incentives, and recognition programs
• Professional development and career advancement opportunities
• Positive work culture with a focus on teamwork and member/guest experience