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We are seeking a strong, hands-on Sous Chef to support culinary leadership at a high-volume, seasonally driven restaurant in The Hamptons.
This is an ideal opportunity for a chef who thrives in fast-paced summer service while maintaining consistency, organization, and team discipline. Candidates must understand the intensity of peak season operations and the importance of preparation, cost control, and execution.
This role may be structured as:
- Seasonal (Hamptons-based)
- OR
- Full-Time Year-Round for chefs open to working at additional East Coast and/or Caribbean locations during the off-season.
What You’ll Do
- Support the Executive Chef in all daily kitchen operations
- Lead and supervise line cooks and prep teams
- Ensure consistency, quality, and presentation standards
- Maintain food cost controls and inventory management
- Assist with ordering, vendor communication, and receiving
- Uphold sanitation, food safety, and health department compliance
- Step into a leadership role during peak service periods
- Train and develop kitchen staff
What We’re Looking For
- 3+ years of Sous Chef experience in high-volume kitchens
- Experience in seasonal or resort markets strongly preferred
- Strong understanding of prep systems, organization, and service flow
- Solid knowledge of food cost, labor efficiency, and inventory management
- Calm, decisive leadership style during high-pressure service
- Team-oriented, professional, and growth-minded
- Flexibility for seasonal relocation (for year-round opportunity candidates)
Compensation & Benefits
- $70,000–$85,000 Base Salary (DOE)
- Health Benefits
- Paid Time Off / Vacation
- Opportunity for seasonal or year-round placement within a growing hospitality group
JOB ID: 171616
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Francesca Brajuha