Job Description

Job description

Company Description

Devon is dedicated to family, friendship and community and seeks to encourage and promote the sport of yachting, the science of seamanship and navigation as well as the sport of tennis.

Established as the Gardiner’s Bay Boat Club in 1908, the Devon Yacht Club, Inc. was incorporated under the laws of New York on November 8, 1916, on land provided by the Gardiner’s Bay Company. Founding members who had been active in the original boat club included William S. Rowe, Colonel William Cooper Proctor, Joseph Rawson, and Richmond Levering.

For more than a century our members have raced and sailed for pleasure in the southeast portion of Gardiner’s Bay, one of the finest sailing venues on the east coast. These protected waters with steady breezes are also ideal for youth instruction and since 1934 the Club has conducted its summer sailing program for children age 5-16. In addition to sailing, Devon offers outstanding tennis and bridge programs and a beautiful setting for dining overlooking Gardiner’s Bay.

Job Overview:

Devon Yacht Club is seeking a dedicated and experienced Sous Chef to join our culinary team for the summer season. As the Sous Chef, you will play a critical role in supporting the Executive Chef in all kitchen operations, ensuring the highest quality of food is prepared and served to club members and guests. This is a full-time, seasonal position running from May 1 through the first week of October.

You will assist in managing a high-volume kitchen that focuses on fresh, seasonal ingredients and delivering an exceptional dining experience in line with the club’s standards.

Key Responsibilities:

• Assist the Executive Chef in planning and executing seasonal menus.
• Supervise and coordinate food preparation to ensure timely and quality service.
• Maintain high standards of food presentation and consistency.
• Oversee kitchen staff, ensuring all food safety and sanitation guidelines are followed.
• Ensure efficient kitchen operations, including inventory management and cost control.
• Support with ordering ingredients, supplies, and equipment as needed.
• Train and mentor junior kitchen staff.
• Step into the role of Executive Chef in their absence, ensuring the continued smooth operation of the kitchen.
• Collaborate with other departments to coordinate special events and club functions.
• Monitor food storage and kitchen cleanliness to maintain health code standards.

Qualifications:

• Proven experience as a Sous Chef or similar role in a high-end restaurant or club environment.
• Strong knowledge of culinary techniques, food safety, and sanitation standards.
• Ability to work in a fast-paced, high-pressure environment.
• Excellent leadership and communication skills.
• Ability to manage and motivate kitchen staff.
• Familiarity with various cooking techniques and cuisines, especially those focused on fresh, seasonal ingredients.
• Culinary degree or relevant certification preferred, but not required.

Work Environment:

• The club is open 6 days a week, and flexibility in work hours, including weekends and holidays, is required.
• On-site housing and meals are provided for the duration of the position.

Perks:

• Housing provided at the club for the season.
• Meals during working hours.
• Opportunity to work in a prestigious, scenic location in the Hamptons.
• Be part of a professional, collaborative team dedicated to excellence.
• Members contribute to a Staff Appreciation Fund which presents in the form of a bonus at season’s end. Determined based on job performance and hours worked.

To Apply:

• Please submit your resume, cover letter, and any relevant certifications or references. Applications will be reviewed on a rolling basis.

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