DeVita & Hancock Hospitality
Overview
Seasonal Executive Chef role at DeVita & Hancock Hospitality. This position is associated with Quantuck Beach Club and begins in May 2023 and ends mid-late September. The club is located on Dune Road in Westhampton Beach, NY. Responsibilities
Plan and execute a high quality, healthy summer lunch menu that includes summer staples: salads, sandwiches, burgers, fries, vegetarian options, and an ice cream window. Hire, organize, train, and manage staff. Assign duties, schedule work shifts, supervise, and ensure performance. Order food and supplies, set pricing, and manage food waste. Maintain the club’s kitchen facilities throughout the summer, including opening and closing the kitchen pre and post season. Provide and promote courteous customer service to the club’s membership. Plan and execute 2-3 club dinners and a cocktail party. Occasional evening snack bar and weekend breakfasts to be determined. Opportunities for catering club members private dinners on the premises are possible. Extensive kitchen and cooking experience required. Manager will have P&L responsibility. Experience with POS systems preferred. Details
The club is open 7 days a week from mid-June through mid-September. Manager is expected to work 5.5 days per week and is expected to work weekends and holidays, as those are our busiest times. Expected Salary Range: $20,000-30,000 plus bonus, for the season. Qualifications
Extensive kitchen and cooking experience required. Experience with P&L management and POS systems preferred. Employment Type
Temporary
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Seasonal Executive Chef role at DeVita & Hancock Hospitality. This position is associated with Quantuck Beach Club and begins in May 2023 and ends mid-late September. The club is located on Dune Road in Westhampton Beach, NY. Responsibilities
Plan and execute a high quality, healthy summer lunch menu that includes summer staples: salads, sandwiches, burgers, fries, vegetarian options, and an ice cream window. Hire, organize, train, and manage staff. Assign duties, schedule work shifts, supervise, and ensure performance. Order food and supplies, set pricing, and manage food waste. Maintain the club’s kitchen facilities throughout the summer, including opening and closing the kitchen pre and post season. Provide and promote courteous customer service to the club’s membership. Plan and execute 2-3 club dinners and a cocktail party. Occasional evening snack bar and weekend breakfasts to be determined. Opportunities for catering club members private dinners on the premises are possible. Extensive kitchen and cooking experience required. Manager will have P&L responsibility. Experience with POS systems preferred. Details
The club is open 7 days a week from mid-June through mid-September. Manager is expected to work 5.5 days per week and is expected to work weekends and holidays, as those are our busiest times. Expected Salary Range: $20,000-30,000 plus bonus, for the season. Qualifications
Extensive kitchen and cooking experience required. Experience with P&L management and POS systems preferred. Employment Type
Temporary
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