Find & Apply For Chef Jobs in Edgartown, Massachusetts

Chef de Cuisine (Year-Round, Salaried)The Field Club, Edgartown, Martha s Vineyard$100,000/year + housing, medical, dental, and 401(k)About the roleThe Boathouse & Field Club is a private club on Martha s Vineyard looking for a full-time, year-round Chef de Cuisine to lead every part of our culinary program. That includes a breakfast and smoothie window, a high-volume lunch, an upscale pub-style dinner with a brick oven pizza program, and a busy calendar of weddings, banquets, and member events.

This is a twelve-month leadership role, not a summer gig. We want a chef who will build and own this kitchen year after year: running it during the season, then using the winter to plan menus, set budgets, hire, and get the team ready for the next summer.

Live where you want in the winter Our dining rooms close to regular service from roughly November through April, so we don't require year-round relocation to the island.

You'll be on-site through the season, from pre-season prep in May through the last fall events in October. In the off-season, much of the work is planning, recruiting, menu development, and vendor sourcing, and you can do it remotely if you'd rather spend the winter elsewhere. We'll plan a few on-island visits around key moments like season close-out and spring tastings. If you prefer to stay on the Vineyard year-round, that works too.

What you'll run in seasonBreakfast and smoothie window: fast, consistent counter service for members heading to the beach, pool, or courts

Lunch:

high-volume, tight ticket times across raw bar, shareables, salads, sandwiches, and brick oven pizza

Dinner:

an elevated New England pub with seafood and steak entrees, nightly specials, a rotating raw bar, a family-friendly kids menu, and a full brick oven program including dough productionBanquets and private events: plated, buffet, and passed menus for groups from intimate dinners to large receptions, often running alongside la carte serviceShoulder-season support at our sister restaurant, The BoathouseWhat you'll own year-roundHiring, training, and scheduling a seasonal kitchen team that ramps up and down quicklyMenu development, pricing, and food cost targetsPurchasing, inventory, and relationships with local seafood and farm purveyorsBudget planning with club leadershipStandardized recipes, training materials, and health and sanitation standardsWhat we're looking for5+ years of culinary leadership, ideally in private clubs, resorts, or high-volume seasonal restaurantsExperience running quick-service, la carte, and banquet production at the same timeA strong seafood-forward, New England coastal backgroundBrick oven or wood-fired pizza experience is a plusSharp food cost, purchasing, and vendor negotiation skillsServSafe certification (or equivalent)Ability to work long hours, nights, weekends, and holidays in peak season (June through Labor Day), and to lift up to 50 lbsCompensation and benefits$100,000 annual salaryHousing providedMedical and dental401(k)