Founded in 1905, the Edgartown Yacht Club is one of New England’s most respected and historic yacht clubs.
Its waterfront clubhouse on Dock Street, recently renovated with a fully rebuilt kitchen, sits over Edgartown
Harbor with sweeping views across the water. The Club is home to the Edgartown Regatta, Edgartown Race
Weekend and one of the first Junior Yacht Clubs in the country. It is a private, member-owned club serving
900 member families, with a busy summer season and a quieter, close-knit shoulder and winter calendar.

Club Facts

• Private, member-owned club
• Approximately $2 million in annual food and beverage sales
• Main dining room 200 seats, Snack Bar 30 seats, deck dining in season, plus regatta, junior sailing and tennis event catering
• Peak season [Memorial Day – Labor Day]; shoulder-season service May, September & October

The Position
The Club seeks a hands-on Executive Chef who leads from the line. This chef cooks every day in season, sets
the standard by example, and builds a loyal, well-trained team. The Executive Chef oversees all culinary operations — à la carte dining, the casual grill, banquets, regatta events, junior program meals and staff meals — and reports to the General Manager. The chef works closely with the Food and Beverage Manager on service and events.

The menu should celebrate New England coastal cooking and Island seafood and produce, balancing member favorites with fresh, seasonal ideas. The Executive Chef is expected to be visible in the dining room, know members by name, and welcome their feedback.

Key Responsibilities

• Work the line and lead service daily during the season; prepare and plate for à la carte, functions and member events
• Create, cost and price seasonal menus, nightly specials and event menus; change menus regularly to feature local fish, shellfish and farm produce
• Recruit, hire, train, schedule and retain the culinary team, including seasonal and international (H-2B/J-1) staff
• Plan staffing and pre-season set-up during the off-season
• Manage purchasing, receiving, par stocks, monthly inventories and vendor relationships, including offisland supply logistics
• Hit agreed food and labor cost targets; prepare the annual culinary budget with the General Manager
• Maintain spotless sanitation and full compliance with state and local food safety and allergen laws
• Partner with the front-of-house team on pre-shift meetings, wine dinners, regatta parties, weddings and private member events
• Keep standardized recipes, plating guides and allergen information current
• Chef will have the opportunity to hire Executive Sous Chef.

Qualifications

• 5+ years in a senior culinary role; prior Executive Chef experience, or 3+ years as Executive Sous Chef or Chef de Cuisine in a high-end, high-volume kitchen
• Private club, resort, or upscale seasonal-destination experience strongly preferred
• Proven ability to build and keep a strong team in a seasonal, high-turnover setting
• Solid grasp of food and labor costing, budgeting, purchasing and inventory control
• ServSafe Manager and Massachusetts Allergen Awareness certifications (or the ability to obtain them before start)
• Culinary degree preferred; ACF certification (CEC or CCC) a plus
• Comfortable with email, Microsoft Office and inventory or POS systems
• Able to work long days, nights, weekends and holidays in season, and lift up to 50 lbs
• Enjoys island life and the rhythm of a seasonal community

Compensation and Benefits

• Base salary $115,000 – $145,000, commensurate with experience & housing needs
• Club family housing available
• Health insurance
• 401(k) retirement plan
• Paid vacation, taken in the off-season
• Professional development allowance (conferences, etc)
• Employee Meals

How to Apply
Send a resume, a cover letter explaining why you are the perfect chef for the Edgartown Yacht Club, and a sample seasonal menu to: Michelle Hogan, General Manager at the email provided below

Edgartown Yacht Club, 1 Dock
Street, Edgartown, MA 02539