Executive Chef; Seasonal Private Club | Hamptons

Executive Chef (Seasonal) Private Club | The Hamptons

Join to apply for the Executive Chef (Seasonal) Private Club | The Hamptons role at Board Room magazine

Founded in 1923, this Private Club in the Hamptons is a prestigious, member-owned, family-oriented Club in the Hamptons area of Long Island, New York. Members know it as “The Beach Club,” a retreat that values privacy, tradition, and multigenerational camaraderie.

From its earliest days, the Club has attracted prominent New York families. Members enjoy sweeping lake and sunset views from the pool terrace, as well as the sights and sounds of the Atlantic, while dining and socializing.

The atmosphere is relaxed yet refined. More than 700 members, many of whom spend their summers in the Hamptons, gather for meals by the water, long beach days, and a lively social calendar filled with family traditions and seasonal celebrations. Three generations often share the same table.

Phones stay put away. Members and staff connect face‑to‑face, fostering a culture of community and retaining long‑tenured employees.

The storied clubhouse offers limited indoor dining, complemented by a cafeteria and a snack bar, with outdoor seating for up to 400. The Snack Bar offers a thoughtfully crafted menu of fresh, approachable fare that complements the Club’s coastal setting and casual summer lifestyle. Menus throughout the Club offer a variety of options and reflect the season, while maintaining a sense of familiarity and comfort.

Operations begin on Memorial Day weekend with weekend lunch service through the third week of June. The Regular Season starts in late June and runs seven days a week through Labor Day, with the Cafeteria closed on Tuesdays. The season retreats to weekend operations after Labor Day and continues through the middle of October.

• Total Gross Revenue: $5.8 million
• Annual Dues Revenue: $3.2 million
• Initiation Fee (2025): $60,000
• Total Food Revenue (2024): $1.1 million
• Total Beverage Revenue (2024): $300,000
• F&B from Private Events: 0%
• Food Costs: 50%–52%
• Staff (Off-Season / In-Season): 6 / 150
• Kitchen Staff: 19
• Kitchens: 3
• Board Members: 12
• Memberships / Waitlist: 720 / 5
• Average Member Age: 48
• Direct beach access with daily lifeguard and beach attendants
• Junior Olympic-size pool with kiddie pool
• Children’s Summer Camp (July through mid-August)
• 400 private bath houses
• Three terraces that seat 400+ members and guests

The Executive Chef leads all culinary operations and sets the Club’s dining standard across the Cafeteria and Snack Bar. Reporting to the General Manager, the Chef will oversee food production, menu development, purchasing, and staff management for a highly seasonal, high-volume program that serves more than 700 members. The Chef will combine hands‑on leadership with refined taste, balancing tradition and innovation in a relaxed, beachside setting.

You partner with Club leadership to deliver excellence, consistency, and a warm hospitality experience that reflects the Club’s long‑standing culture.

• Lead culinary operations across all outlets with consistent quality and presentation.
• Design and execute seasonal menus that reflect member preferences and Club traditions.
• Recruit, train, and mentor a talented, high‑performing culinary team.
• Manage purchasing, inventory, and vendor relationships, assuming oversight of purchasing upon the retirement of the long‑tenured Purchasing Director.
• Oversee scheduling, sanitation, and cost controls to achieve financial goals.
  
  Collaborate with the General Manager and Assistant General Manager on budgets, menu planning, and member events.
• Maintain a visible presence in the kitchen and dining areas, engaging with members and leading by example.
• Foster teamwork and communication between front- and back-of-house operations.
• Ensure strict adherence to health, safety, and sanitation standards.

• A minimum of ten years of progressive culinary leadership experience, including time as an Executive Sous Chef or Executive Chef.
• Formal culinary education and mastery of both classical and contemporary techniques.
• Experience managing multi‑outlet and seasonal…