Executive Chef

An outstanding opportunity exists for candidates with a successful track record of culinary expertise in private clubs or high‑end hospitality establishments. AGC is seeking a well‑rounded executive chef who will respect traditions and embrace innovation in the kitchen. The Executive Chef will play a crucial role in maintaining our existing standards and will work with the F&B team to continue developing our culinary program to suit the needs of our membership.

Nestled in the oceanside village of Amagansett and surrounded by nature preserves lies Amagansett Golf Club (Formerly known as South Fork Country Club). Founded in 1921 as a nine‑hole golf course and expanded to eighteen holes in 2000 by the renowned golf architect Gil Hanse, Amagansett Golf Club offers a challenging and enjoyable golf experience.

Our mission at Amagansett Club is to enrich the lives of our member families by providing extraordinary golf and social experiences within an environment that encourages the formation of enduring relationships.

Reports To: Director of Operations

Supervises: Sous Chef, Line Cooks, Prep Cooks, Dish Washers

Classification: FLSA Exempt

• Degree in Culinary Arts and/or Hospitality Management degree and eight years food production and management experience; or
• 10 years relevant experience (private club/resort experience is preferred); or any equivalent combination of experience and training that provides the required knowledge, skills and abilities.

• Exceptional cooking skills.
• Plans and monitors all food‑production‑related costs.
• Plans menus with Food and Beverage Director.
• Develops food purchase specifications and standard recipes.
• Maintains food quality and sanitation standards.
• Knowledge of and ability to perform required role during emergency situations.
• Interacts with club members.

Responsible for all food and pastry production, including that sold in restaurant, event functions and halfway house. Develop menus, food purchase specifications and recipes. Supervises production and pastry staff. Develop and monitor food and labor budgets for the department. Maintain the highest professional food quality and sanitation standards.

• Hires, trains, supervises, schedules and evaluates the work of kitchen staff.
• Plans menus with Food and Beverage Director for all food outlets in the club and for special occasions and events.
• Schedules and coordinates the work of chefs, cooks and other kitchen employees to ensure food preparation is economical and technically correct and within budgeted labor cost goals.
• Approves the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
• Establishes controls to minimize food and supply waste and theft.
• Safeguards all food‑preparation employees by implementing training to increase their knowledge about safety, sanitation and accident‑prevention principles.
• Develop standard recipes and techniques for food preparation and presentation that help to ensure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Attend food and beverage staff and management meetings.
• Consults with the house committee about food production aspects of special events being planned.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Evaluates food products to assure that quality standards are consistently attained.
• Interacts with applicable food and beverage managers to assure that food production consistently exceeds the expectations of members and guests.
• Plans and manages the employee meal program.
• Develops policies and procedures to enhance and measure quality; continually updates written…