Executive Chef

Metropolitan Chapter of CMAA; New York (NY); On-site; USD 180,000 - 220,000; Full time

Benefits offered by this job

Competitive compensation

Paid time off

401(k) with employer matching

Professional dues and education

Job summary

Westhampton Country Club in Westhampton Beach, NY seeks a hands-on Executive Chef to lead the 2028 dining program, build a strong team, and deliver memorable food for a diverse membership.

With responsibility for high-volume à la carte and banquet events, you will design seasonal menus, manage costs, mentor staff, and collaborate with F&B leadership to elevate every service from camp lunches to weddings.

Qualifications

• Progressive culinary leadership in private clubs or high-end hospitality.
• Experience managing both à la carte and banquet events.
• Track record of menu innovation with solid budgeting.

Responsibilities

• Lead high-volume service with consistent quality, timing, and presentation.
• Plan staffing, prep, and production for peak weekends and events.
• Oversee camp lunches with allergy procedures and coordination with service.
• Develop and execute weddings, galas, and private dinners with themed menus.
• Mentor and manage kitchen staff, maintain food safety and cost controls.

Skills

Executive leadership

High-volume service

Banquet operations

Menu development

Food safety

Education

Culinary degree

Job description

Westhampton Country Club | Westhampton Beach, NY

Bring your culinary vision to a club that values both fresh ideas and familiar favorites. Westhampton Country Club seeks a hands‑on Executive Chef to shape our 2028 dining program, develop a strong team, and deliver memorable food for every generation of our membership.

THE OPPORTUNITY

2028 CULINARY LEADERSHIP

Anticipated start

January 2028

Regular food service

Approximately April 15 through October 31

Additional events

St. Patrick's Day Party in March and a few holiday parties for membersin November and December

Total annual food sales

$2.1 million

A Varied and Ambitious Dining Program

From a child's camp lunch to an elegant wedding dinner, every service matters. Our program includes fast-paced à la carte dining, creative buffets, weddings, galas, golf outings, and private dinners. The January 2028 start provides time to plan menus, strengthen supplier relationships, and prepare the team before the season begins.

Culinary Vision and Seasonal Menus

• Create seasonal menus, specials, and signature experiences that introduce fresh ideas while preserving the Club favorites members love.
• Reimagine buffets with distinctive themes, appealing presentations, action stations, and efficient service.
• Design choices for children, families, and senior members, with thoughtful dietary accommodations.
• Showcase Long Island and Hamptons ingredients through local seafood, shellfish, East End produce, and relationships with regional purveyors.

Daily Dining and Camp Lunches

• Lead high-volume service with consistent quality, temperature, presentation, and timely delivery across simultaneous functions.
• Build preparation, staffing, and production plans for peak weekends, holidays, and tournaments; adapt to weather and changing demand.
• Oversee appealing, nutritious camp lunches with clear allergy procedures and close coordination between kitchen and service teams.

Staff Meals and Team Dining

• Plan and provide nutritious, appealing staff meals during the operating season, accommodating varying work schedules and service demands.
• Oversee staff‑meal menus, preparation, food safety, and cost controls, using ingredients and kitchen resources efficiently.

Banquets and Special Events

• Plan and execute weddings, galas, golf outings, member celebrations, and private dinners, from casual buffets to refined multicourse meals.
• Create customized menus with the Director of Catering and Events and Food and Beverage leadership, including plated dinners, receptions, carving stations, and themed buffets.
• Coordinate quantities, staffing, equipment, production, and timing for simultaneous functions and daily dining.
• Maintain consistent food quality and presentation at every event size and service style.

Kitchen Leadership and Collaboration

• Recruit, train, schedule, mentor, and retain a skilled culinary and stewarding team, with clear responsibilities and performance expectations.
• Build a respectful, accountable kitchen culture through practical training, coaching, and opportunities for growth.
• Remain calm and organized during demanding service periods and maintain a visible presence in the kitchen.
• Work with the General Manager, Assistant General Manager, Food and Beverage Manager, and Director of Catering and Events to align culinary execution with Club priorities.
• Maintain clear communication between kitchen, service, and event teams, including service briefings and follow-up on feedback.

Financial Management and Kitchen Operations

• Develop and manage culinary budgets with Club leadership, monitoring food costs, labor, purchasing trends, and event profitability.
• Maintain costed recipes, portion standards, inventory controls, and purchasing practices that reduce waste and support consistent execution.
• Manage vendor relationships and evaluate menu performance to guide pricing and production decisions.
• Oversee kitchen equipment, maintenance needs, and recommendations for capital improvements.
• Enforce food safety, sanitation, allergen management, and applicable health requirements through training and daily oversight.

Member Experience

• Be an approachable culinary presence, learn member preferences, and respond constructively to feedback.
• Develop signature dinners and seasonal experiences that encourage participation while respecting the Club's culture and traditions.
• Demonstrate discretion, professionalism, and personalized hospitality in interactions with members, guests, and colleagues.

Required Experience and Skills

• Progressive culinary leadership experience as an Executive Chef or Executive Sous Chef in a private club, luxury resort, high-volume restaurant, or comparable hospitality setting.
• Proven ability to manage both high-volume à la carte service and complex banquet operations, including weddings, buffets, and plated events.
• A record of menu innovation supported by consistent execution, sound budgeting, purchasing, and cost control.
• Experience developing and retaining teams in a seasonal or high-demand environment.
• Strong organization, communication, and collaborative leadership, with composure under service pressure.
• Thorough knowledge of food safety, sanitation, allergen procedures, and dietary accommodations.

Preferred Qualifications

• Private-club experience and an understanding of a multigenerational, member-focused dining program.
• Familiarity with Long Island and Hamptons culinary markets and relationships with regional suppliers.
• Experience creating successful themed buffets, chef-led dinners, and seasonal culinary events.
• Culinary degree or equivalent professional training; Certified Executive Chef designation or comparable credentials.

• Compensation: Competitive package commensurate with qualifications and experience. Specific terms to be established.
• Base Salary Range: $180,000 to $220,000, commensurate with experience and qualifications.
• Performance-based annual incentive opportunity.
• Competitive paid time off and vacation program.
• 401(k) Retirement Savings Plan with employer matching contributions.
• Professional dues, continuing education and support for approved industry-related development opportunities.