Location - Hewlett Harbor, NY
Salary - $90-100k + Bonus
Benefits - Health Benefits, 401k, Dining Benefits
Private country club with multiple dining outlets, banquets, and high-volume seasonal operations.
Qualifications:
Tenure that shows stability in prior roles (no job-hoppers)
3-5 years of experience in an Executive Sous Chef or Chef de Cuisine role
Strong experience in private club environments across multiple revenue centers
Proven experience managing banquets, private events, and high-volume a la carte service
Experience overseeing additional outlets such as grill shacks, halfway houses, or poolside dining operations
Strong systems and standards including prep discipline, sanitation, training, and execution consistency
Comfortable working in a hands-on, service-forward leadership role during peak season
Spanish language skills are a plus
Must be able to work nights, weekends, and holidays as business needs require
Requirements:
Strong leadership presence with the ability to hold teams accountable while maintaining morale
Calm and organized under pressure during high-volume event periods
Detail-oriented with strong operational follow-through
Team-focused leader who is reliable and consistent during peak season