Seasonal Chef de Cuisine

Location: The Hamptons, NY
Dates Needed: April – October 1, 2026
Compensation: Weekly salary of $2,400 (Annual equivalent $125,000)
Benefits / 401(k) / PTO / Relocation Assistance: Medical, dental, and vision benefits eligible; employer-provided housing may be available; seasonal transfer opportunities; employee meals, referral incentives, and professional development programs

Position Overview

A premier seasonal hospitality property is seeking a Chef de Cuisine to join the Food & Beverage Culinary team.

Reporting to the Executive Chef and Culinary Director, the Chef de Cuisine will oversee day-to-day kitchen operations, mentor culinary staff, ensure high standards of food quality, and help deliver exceptional dining experiences for guests.

This is a seasonal, full-time role for hospitality professionals seeking a hands-on leadership position in a high-volume, luxury environment.

Key Responsibilities

• Collaborate with culinary and F&B leadership to uphold and continually improve culinary standards
• Hire, train, and supervise kitchen staff to execute food production across all outlets
• Develop and manage departmental budgets to optimize labor, operational, and food costs
• Schedule kitchen staff according to business demands while maintaining labor cost efficiency
• Maintain high food quality and sanitation standards across all outlets
• Assist in developing standardized recipes, signature items, and portion control guidelines
• Implement and monitor food tracking systems
• Collaborate on menu planning to enhance guest dining experiences
• Support planning and execution of special events and catering projects
• Evaluate staff performance, provide coaching, and manage disciplinary or reward actions fairly
• Submit weekly and monthly operational reports for review
• Ensure all kitchen and food service areas comply with safety, health, and local food safety regulations
• Motivate and cross-train staff to maintain efficiency, cleanliness, and equipment upkeep
• Perform additional duties as assigned by culinary leadership

Qualifications

• Culinary degree or equivalent professional experience
• Minimum 7 years of progressive culinary experience in world-class resorts, hotels, or private clubs
• Prior leadership experience in high-end restaurants, resorts, or private clubs strongly preferred
• Comprehensive knowledge of cooking techniques, processes, and food products (local and imported)
• Experience sourcing seasonal ingredients and creating menus based on availability
• Knowledge of F&B operational requirements and occupational health and safety standards
• Strong team leadership, communication, and interpersonal skills
• Ability to work flexible hours, including evenings, weekends, and holidays
• Ability to perform physical tasks including prolonged standing, lifting up to 50 lbs, and working in varying weather conditions

Benefits

• Weekly salary of $2,400 (annualized $125,000)
• Medical, dental, and vision coverage eligibility
• Employer-provided seasonal housing may be available
• Employee meals, referral incentives, and recognition programs
• Professional development and career advancement opportunities
• Potential seasonal transfer opportunities to other locations
• Positive, work-family oriented culture