Earn up to $2,000 per week leading a high-volume waterfront kitchen on Shelter Island with free housing provided, strong seasonal earnings potential, and performance incentives tied to operational results.

SALT Shelter Island is hiring an Executive Chef to lead kitchen operations through peak East End season inside a fast-paced seasonal restaurant focused on seafood, consistency, and high-volume execution.

This role is best suited for a chef who thrives in demanding seasonal environments and can maintain structure, accountability, and calm leadership throughout extended summer service periods.

Location

Shelter Island, NY

Season

April 27 - September 20

Compensation

• Up to $2,000 per week based on experience
• Free housing available
• End-of-season performance bonus tied to food and labor performance
• Company dining perks

Benefits

• Housing provided
• Performance bonus opportunity
• Company dining perks

Schedule

• Full-time seasonal role
• Open availability required
• Nights, weekends, and holidays required
• Extended peak-season hours expected during summer volume

About the Role

This is a senior culinary leadership role inside a high-volume waterfront restaurant operating through the peak East End summer season.

The Executive Chef will oversee kitchen leadership, staffing, food and labor controls, purchasing, inventory systems, prep organization, and daily service execution while maintaining consistency during demanding seasonal volume.

Peak summer service requires someone comfortable leading through long, high-pressure shifts while maintaining organization, communication, and operational discipline across the kitchen.

We are looking for a chef who can:

• Lead calmly during extended high-volume service
• Maintain consistency and execution during peak summer volume
• Support accountability and structure across the kitchen team
• Oversee food cost, labor, and operational systems
• Communicate clearly with ownership and staff
• Balance speed, quality, and organization during active service

About the Restaurant

SALT Shelter Island is a high-volume waterfront seasonal restaurant operating during the busy East End summer season.

The kitchen focuses on fresh seafood, seasonal ingredients, and polished execution inside a fast-paced service environment with significant seasonal volume fluctuations.

The operation requires strong leadership, consistency, organization, and the ability to maintain standards during extended peak-season business periods.

Responsibilities

• Lead and develop a 10–15 person culinary team
• Oversee food cost, labor, and operational systems
• Manage purchasing, inventory, and purveyor relationships
• Execute seasonal menus utilizing fresh local seafood and produce
• Maintain standards during extended peak-season service
• Lead active service execution during busy shifts
• Support kitchen organization, prep systems, and accountability
• Maintain food safety and sanitation standards
• Support staffing, scheduling, and team development
• Communicate professionally with ownership and staff

Qualifications

• 5+ years of senior kitchen leadership experience required
• Executive Chef or senior BOH leadership experience preferred
• Experience in seasonal or coastal environments preferred
• Proven P&L management experience
• Ability to build and retain strong kitchen teams
• Calm, disciplined leadership style
• High standards with low ego
• ServSafe certification required
• Open availability including nights and weekends required

What Makes This Role Attractive

• Strong weekly earnings potential
• Free housing provided
• Waterfront seasonal environment
• Performance bonus opportunity
• High-volume leadership role with operational autonomy
• Opportunity to lead a full seasonal culinary operation

How to Apply

Please submit your resume with full contact information and two professional references. Supervisor email addresses are required. Qualified candidates will be contacted directly.