ABOUT US
This season, a beloved Montauk property is relaunching under new management — Bridgeton. The hotel features a refreshed restaurant and an all-new culinary concept, inviting guests to enjoy vibrant, locally inspired cuisine in a newly renovated setting. It’s an exciting opportunity to join the opening team and help shape a new chapter at a classic East End destination. 

ABOUT THE ROLE 

We’re looking for a Sous Chef to join the team! As a Sous Chef, you will serve as the second-in-command to the Executive Chef. You will be responsible for the day-to-day culinary operations in the kitchen. This includes planning menus, training new staff, and recording inventory. Along with the Executive Chef, you will play a key role as the Sous Chef to ensure the quality of food, presentation and customer satisfaction.  

Housing is offered to support a smooth transition to the role.

Essential Duties: 

• Assist the Head Chef in menu planning and development.  

• Oversee food preparation to ensure quality, presentation, and flavor standards are met.  

• Prepare food for service (e.g.: chopping vegetables, butchering meat, or preparing sauces). 

• Follow recipes, portion controls, and presentation specifications as set by the restaurant. 

• Able to work with commercial kitchen equipment and utilities. 

• Able to exert well-paced mobility for most of the day, including standing, walking, bending, and squatting. 

• Able to walk, including moving and shaking pans, and ladders, standing to a significant degree, kneeling, reaching, bending, handling machinery, lifting, feeling, talking, hearing, and see.  

• Able to stand for long periods of time or for the duration of a shift.  

Specific Requirements of the Role: 

• Supervise and coordinate activities related to food preparation, kitchen, and storage areas. 

• Assist in creating and developing new menu options based on seasonal changes and guest demand. 

• Train kitchen staff, establish work schedules and assess employee performance. 

• Inform front-of-house personnel of menu changes, specials, and shortages. 

• Make sure kitchen operation procedures and hygiene complies with food safety standards and regulations. 

• Monitor food and labor costs and take corrective action as necessary.  

• Document, investigate, escalate, and resolve employee or guest incidents. 

• Manage the kitchen team in the executive chef’s absence. 

• Perform additional duties as assigned. 

Qualifications 

• 2-3 years of experience as a Sous chef or equivalent.  

• Culinary arts degree or equivalent certification preferred. 

• Knowledge of food preparation and storage, as well a food safety and sanitation practices.  

• Able to work under pressure and maintain a positive attitude.  

• Working knowledge of Microsoft Office, including Excel and Outlook. 

The Company is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind: Company is committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions at Company are based on business needs, job requirements and individual qualifications, without regard to race, color, religion or belief, family or parental status, or any other status protected by the laws or regulations in the locations where we operate. Company will not tolerate discrimination or harassment based on any of these characteristics and encourages applicants of all ages.