Job Description
Seasonal Sous Chef
Location: The Hamptons, NY
Dates Needed: June – 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 Overvie
wA 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 Responsibiliti
- esSupervise and manage daily kitchen operations, including food preparation, presentation, and organizati
- onCollaborate with the Executive Chef on menu creation, development, pricing, and implementati
- onAssist in monitoring inventory, portion control, and ingredient usage to minimize waste and maintain quality standar
- dsSchedule and assign duties for kitchen staff while optimizing labor costs and adhering to budgeted headcoun
- tsEnsure all food items meet quality, temperature, taste, and visual standar
- dsMonitor and maintain compliance with food safety, health, and occupational regulations, including ServSafe, HACCP, and local requiremen
- tsCollaborate closely with stewarding to maintain cleanliness, organization, and equipment maintenan
- ceIdentify opportunities for menu and process improvements, including sourcing seasonal or local ingredien
- tsTrain and mentor kitchen staff to ensure consistent execution of culinary standar
- dsEnsure all safety, security, and loss control policies are follow
- edPerform additional duties as assigned by the Executive Ch
ef
Qualificati
- onsCulinary degree or equivalent professional experie
- nceMinimum of 5 years of culinary experience in high-end resorts, hotels, or private cl
- ubsPrior leadership experience in a luxury or high-volume culinary environment prefer
- redStrong knowledge of culinary techniques, food products (local and imported), and seasonal menu developm
- entUnderstanding of occupational health and safety, food safety regulations, and F&B operational standa
- rdsAbility to work flexible hours, including evenings, weekends, and holid
- aysStrong communication, interpersonal, and team leadership ski
- llsAbility to perform physical tasks, including standing for extended periods, lifting up to 50 lbs, and working indoors/outdoors in various weather conditi
ons
Ben
- efitsWeekly salary of $1,634.50 (annualized $85
- ,000)Medical, dental, and vision coverage eligib
- ilityFree local housing for the s
- easonOpportunity to be recommended for seasonal transfers to other loca
- tionsEmployee meals, referral incentives, and recognition pro
- gramsProfessional development and career advancement opportun
- itiesPositive work culture with a focus on teamwork and member/guest exper
ience