Seasonal Sous Chef

This role will be located in Discovery Land Company’s Hamptons locations: Dune Deck Beach Club, set in Westhampton Beach, New York, and The Hills in East Quogue, New York. The positions are full‑time for the season of April – October 1, 2026. The Sous Chef will manage all food preparation and kitchen organization, working closely with the Executive Chef to train staff and ensure consistency and accuracy in delivering high‑level service to our members and employees. Key Responsibilities Work closely with the Executive Chef in determining quality and quantity of ingredients used, focusing on waste elimination and cost efficiency. Assist Executive Chef and Culinary Director with menu creation, development, and implementation. Recommend menu price adjustments and determine prices of unlisted items when warranted. Schedule working hours of all kitchen employees, balancing anticipated business volume with labor cost control. Adhere to budgeted headcounts per outlet, according to budget and business level. Assign specific duties to all employees under supervision and instruct them in their work. Ensure quality of all food items by constantly checking taste, temperature, and visual appeal. Maintain uniformity of dishes and adherence to portion size specifications set by the Executive Chef. Seek and suggest new products that improve quality or reduce food cost. Prevent use of contaminated products and ensure ill or infected staff do not handle food. Maintain high food safety standards, including ServSafe, HACCP, and local regulations. Ensure compliance with safety, health, security, loss control policies, and government legislation. Collaborate closely with Stewarding to keep kitchen areas clean and orderly. Ensure spoiled or damaged serving utensils are not used and report obsolescence to Stewarding Supervisors. Maintain equipment in good condition and prevent damage or loss. Perform any other duties as assigned. Qualifications Culinary degree or equivalent pedigree. At least five (5) years of culinary experience in large, world‑class resorts, hotels, and clubs. Prior culinary leadership experience in a high‑end restaurant, resort, or private club preferred. Comprehensive knowledge of all cookery techniques and processes. Deep understanding of all food products, both local and imported. Experience sourcing local ingredients and creating menu items based on seasonal ingredients. Thorough understanding of occupational health and safety issues. Knowledge of F&B operational requirements. Additional Requirements Ability to work flexible hours, including evenings, weekends, and holidays; shifts may exceed eight (8) hours. Positive attitude, professional demeanor, and exceptional communication and interpersonal skills. Team‑player ability. Calm and focused during peak periods. Proficiency in English; additional languages preferred. Physical ability to meet job demands: standing, walking, moving, lifting up to fifty (50) pounds, and operating in all weather conditions indoors and outdoors. Adaptability to new projects and fast‑paced environments. Benefits Weekly salary of $1,634.50 (annual equivalent $85,000). Medical, Dental, and Vision benefits eligible. Upon successful completion of the season, potential recommendation for transfer to another Discovery club worldwide. Free employer‑paid local housing available. Employee meals, referral incentives, and recognition programs. Professional development and upward mobility opportunities. Work‑family culture. #J-18808-Ljbffr