Seasonal Chef de Cuisine

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 standardsHire, train, and supervise kitchen staff to execute food production across all outletsDevelop and manage departmental budgets to optimize labor, operational, and food costsSchedule kitchen staff according to business demands while maintaining labor cost efficiencyMaintain high food quality and sanitation standards across all outletsAssist in developing standardized recipes, signature items, and portion control guidelinesImplement and monitor food tracking systemsCollaborate on menu planning to enhance guest dining experiencesSupport planning and execution of special events and catering projectsEvaluate staff performance, provide coaching, and manage disciplinary or reward actions fairlySubmit weekly and monthly operational reports for reviewEnsure all kitchen and food service areas comply with safety, health, and local food safety regulationsMotivate and cross-train staff to maintain efficiency, cleanliness, and equipment upkeepPerform additional duties as assigned by culinary leadership

Qualifications

Culinary degree or equivalent professional experienceMinimum 7 years of progressive culinary experience in world-class resorts, hotels, or private clubsPrior leadership experience in high-end restaurants, resorts, or private clubs strongly preferredComprehensive knowledge of cooking techniques, processes, and food products (local and imported)Experience sourcing seasonal ingredients and creating menus based on availabilityKnowledge of F&B operational requirements and occupational health and safety standardsStrong team leadership, communication, and interpersonal skillsAbility to work flexible hours, including evenings, weekends, and holidaysAbility 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 eligibilityEmployer-provided seasonal housing may be availableEmployee meals, referral incentives, and recognition programsProfessional development and career advancement opportunitiesPotential seasonal transfer opportunities to other locationsPositive, work-family oriented culture