Seasonal Sous Chef

About the Role

The seasonal Sous Chef will work full‑time from April through October 2026 in the Food and Beverage Culinary Department. Reporting to the Executive Chef, the Sous Chef oversees food preparation, kitchen organization, staff training, and ensures consistent, high‑quality service for members. Key duties include collaborating with the Executive Chef on ingredient selection to minimize waste, assisting with menu creation and pricing, scheduling staff while controlling labor costs, and assigning detailed tasks to the kitchen team. The Sous Chef monitors food quality, portion control, and safety standards, maintains equipment, works closely with Stewarding, and proposes improvements to increase customer satisfaction and profitability. • Supervise and manage all food preparation and kitchen organization. • Train, develop, and schedule culinary staff while controlling labor costs. • Collaborate with Executive Chef on ingredient selection, menu development, and pricing to reduce waste. • Ensure food quality, portion consistency, taste, temperature, and visual appeal. • Maintain strict food safety standards (ServSafe, HACCP) and prevent use of contaminated products. • Coordinate with Stewarding to keep kitchen areas clean and equipment in good condition. • Identify and suggest new products or processes to improve quality, lower costs, and boost customer satisfaction.

Key Responsibilities

• ▸food prep
• ▸staff training
• ▸menu development
• ▸quality control
• ▸safety standards
• ▸equipment maintenance

What You Bring

Candidates must hold a culinary degree or equivalent pedigree and have at least five years of experience in large resort, hotel or club operations, with prior leadership in a high‑end setting preferred. They must possess comprehensive knowledge of cooking techniques, food products, local sourcing, occupational health and safety, and F&B operational requirements. Additional requirements include flexibility to work evenings, weekends and holidays, the ability to handle shifts longer than eight hours, strong communication and interpersonal skills, English proficiency (additional languages a plus), and the physical capacity to stand, walk and lift up to 50 pounds in varied weather conditions. • Hold a culinary degree and minimum five years of experience in large resort, hotel or club settings. • Possess comprehensive knowledge of cookery techniques, local and imported food products, and occupational health and safety. • Demonstrate flexibility to work evenings, weekends, holidays, and shifts exceeding eight hours. • Meet physical demands of standing, walking, and lifting up to 50 pounds in indoor/outdoor environments.

Requirements

• ▸culinary degree
• ▸5+ years
• ▸cookery techniques
• ▸safety knowledge
• ▸flexibility
• ▸communication

Benefits

Benefits include a weekly salary of $1,634.50 (approximately $85 k annual), medical, dental and vision coverage, employer‑paid local housing, employee meals, referral incentives, recognition programs, professional development opportunities, and potential transfer to other Discovery clubs after a successful season. Dune Deck Beach Club is a beachfront venue on Long Island offering waterfront suites, diverse indoor and outdoor amenities, and signature outdoor pursuits for members. The Hills Golf Club, a nearby private residence community, features a Tom Fazio golf course, wellness center, and culinary experiences. Discovery Land Company develops private residential club communities worldwide, aiming to create unique environments that enable families to learn, grow, and play in exceptional locations. • Receive weekly salary of $1,634.50 (≈ $85 k annually) with medical, dental, vision benefits, employer‑paid housing, employee meals, and professional development opportunities.

Work Environment

Onsite