Chef de Cuisine

About the Opportunity:
Discovery Land Company is seeking a talented and experienced Seasonal Chef de Cuisine to join the culinary team at the prestigious Dune Deck Beach Club in Westhampton. This full-time, seasonal leadership role offers an exciting opportunity to work in a high-end, fast-paced environment with a focus on delivering exceptional member experiences through innovative and thoughtfully curated cuisine.

The Chef de Cuisine will report directly to the Executive Chef and Culinary Director, playing a pivotal role in managing the daily operations of the culinary department. The successful candidate will bring a blend of creative vision, organizational expertise, and hands-on leadership to help uphold the club’s world-class standards.

This is a demanding role that requires flexibility, long hours, and availability on evenings, weekends, and holidays.

Key Responsibilities:

• Collaborate with the Executive Chef to design and execute member-focused, seasonal menus across multiple dining venues.

• Maintain exceptional food quality, consistency, and top-tier sanitation standards.

• Develop standardized recipes, signature dishes, and portion control systems in coordination with the culinary leadership team.

• Lead planning and execution for special events and catered functions, ensuring clear prep lists, timelines, and execution standards.

• Oversee inventory management, including procurement, pantry organization, and wine cellar upkeep.

• Implement food tracking systems and strategies to reduce waste and optimize efficiency.

• Recruit, train, and manage culinary team members across all kitchen operations.

• Create and maintain optimized staff schedules based on operational needs and staffing resources.

• Inspire a cross-functional, well-trained culinary team that ensures kitchen cleanliness, organization, and equipment maintenance.

• Monitor staff performance, deliver evaluations, and enforce corrective actions when necessary.

• Participate in weekly management meetings to align on goals, logistics, and ongoing initiatives.

• Develop and manage departmental budgets, tracking expenses and providing weekly and monthly reports to leadership.

• Uphold strict food safety practices, ensuring compliance with HACCP standards and all relevant health and safety regulations.

• Enforce adherence to all internal security and loss prevention policies.

• Perform additional duties and respond to leadership directives as needed.

Qualifications & Requirements:

• Minimum 7 years of progressive culinary leadership experience in luxury resorts, high-end hotels, or private clubs.

• Outstanding professional references from both current and former employers.

• Exceptional culinary skills across a broad range of cuisines and techniques.

• Proven experience with seasonal menu development and sourcing local ingredients.

• Strong organizational and multitasking abilities.

• Excellent written and verbal communication skills; multilingual abilities are a plus.

• Positive, proactive, and energetic leadership style with a hands-on work ethic.

• In-depth understanding of occupational health and safety regulations and kitchen compliance standards.

• Ability to perform in high-pressure environments with poise and professionalism.

• Comfortable engaging with members, guests, and team members in a professional and courteous manner.

• Physically able to stand for long periods, lift 50+ lbs, and work both indoors and outdoors in varying weather conditions.

• Must possess a valid U.S. driver’s license and be legally authorized to work in the United States.

• Willingness to work extended hours, including evenings, weekends, holidays, and overtime as needed.