Chef de Cuisine

Hamptons Club by Chef IP is seeking an experienced, hands-on Chef de Cuisine to lead the day-to-day culinary operation of our private club in Aventura, Florida.

This is an opportunity for a strong culinary leader who enjoys running a kitchen while still being part of the action. We are not looking for someone who only manages from the office or expo. Our ideal CDC takes ownership of the kitchen, develops the team, stays ahead of operational needs, and is comfortable jumping onto a station during service when needed.

Hamptons operates differently from a traditional restaurant. We serve a private residential community through regular lunch and dinner service, private events, holiday celebrations, community events, and specialty dining experiences. Business levels can vary significantly, making adaptability, organization, and proper planning especially important.

• Lead daily BOH operations, prep, and service
• Maintain consistent food quality, execution, and presentation
• Lead, train, mentor, and hold the culinary team accountable
• Manage prep levels and daily production based on reservations, events, and projected business
• Oversee all ordering, purchasing, receiving, inventory, stock levels, product rotation, and storage
• Maintain appropriate pars while minimizing waste and unnecessary purchasing
• Monitor food cost and work with ownership to maintain established cost targets
• Maintain a clean, organized, and inspection-ready kitchen
• Work the line and support prep when the operation requires it
• Coordinate culinary execution for private events, holidays, and community programming
• Maintain food safety, sanitation, and health department standards
• Communicate proactively regarding staffing, maintenance, purchasing, product availability, and operational concerns
• Assist with seasonal menu development, specials, and continued improvement of the culinary program

We are looking for someone who takes genuine ownership of their kitchen. The right candidate notices problems before they become problems, maintains proper stock and prep levels without needing to be reminded, develops the people around them, communicates well with FOH and management, and leads by example.

Previous Chef de Cuisine, Executive Sous Chef, Executive Chef, or comparable kitchen leadership experience is preferred. Experience in upscale restaurants, hotels, private clubs, or event-driven operations is a plus.

The Chef de Cuisine will work directly with Chef/Owner Isaac Perlman and the management team. Leadership is collaborative, but the CDC will be trusted with significant responsibility for the daily operation and success of the kitchen.

Starting salary: $75,000 annually

• Paid Time Off (PTO)
• Employee dining benefits
• Opportunity for compensation growth based on performance, leadership, increased responsibility, and continued growth of the operation
• Opportunity to grow within the Chef IP hospitality group

We are looking for someone interested in building a long-term relationship with our team—not simply filling a position. For the right chef, this is an opportunity to take ownership of an established kitchen, work directly with ownership, and play an important role in the continued development of our hospitality group.