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