Executive Chef

Executive Chef (Seasonal) — Sag Harbor Tavern

About Sag Harbor Tavern

Sag Harbor Tavern is the seasonal sister restaurant to Brooklyn’s acclaimed Red Hook Tavern and continues a deeply personal tribute to family, tradition, and community. Inspired by classic New York taverns and rooted in the spirit of Sag Harbor’s historic waterfront village, the restaurant honors a legacy of hospitality while celebrating the craftsmanship of timeless tavern cooking.

Known for its handmade pastas, signature dry-aged cheeseburger, and thoughtful wine program, Sag Harbor Tavern blends elevated execution with a warm, welcoming atmosphere. We are proud to be part of a vibrant local community and committed to creating a restaurant that reflects both its history and the people it serves.

Position Overview

The Seasonal Executive Chef is responsible for the culinary vision, daily kitchen operations, and overall performance of Sag Harbor Tavern’s back-of-house during the seasonal operating period. This is a hands-on leadership role overseeing food quality, team development, financial performance, and operational excellence, while preserving the identity and standards that define the Tavern.

The ideal candidate is a confident, disciplined chef-leader with strong operational instincts, a deep respect for ingredients and technique, and the ability to lead a focused, high-performing seasonal kitchen team.

Key Responsibilities Culinary Leadership & Execution

• Uphold and execute Sag Harbor Tavern’s culinary identity, standards, and menu integrity

• Oversee all food preparation, execution, and plating to ensure consistency and excellence

• Lead menu development and seasonal updates in collaboration with ownership and operations

Kitchen Operations

• Manage all BOH operations including prep, service, ordering, inventory, and sanitation

• Ensure compliance with all DOH, HACCP, food safety, and cleanliness standards

• Maintain equipment, organization, and overall kitchen efficiency during the seasonal operating period

Team Leadership & Development

• Recruit, train, schedule, and lead the seasonal kitchen team

• Foster a culture of accountability, respect, and continuous improvement

• Coach and mentor Sous Chefs and key BOH leaders

Financial & Cost Management

• Manage food costs, labor costs, and purchasing within established targets

• Oversee vendor relationships, ordering systems, and inventory controls

• Partner with Operations on budgeting, forecasting, and performance reporting

Collaboration & Culture

• Work closely with FOH leadership to ensure seamless service and guest experience

• Represent the culinary program as a leader within the restaurant and broader group

• Contribute to a positive, professional, and hospitality-driven workplace culture

Qualifications & Experience

• Minimum 5–7 years of senior kitchen leadership experience, including Executive Chef or Chef de Cuisine roles

• Strong background in high-volume, quality-driven restaurants or tavern-style operations

• Experience leading seasonal or high-intensity service environments preferred

• Proven experience managing food and labor costs effectively

• Hands-on leader with excellent communication and organizational skills

• Ability to thrive in a fast-paced, service-focused environment

• NYS DOH food safety certification

Schedule & Physical Requirements

• Full schedule availability during the seasonal operating period, including nights, weekends, and holidays

• Ability to stand for extended periods and work in a fast-paced kitchen environment

• Ability to lift and carry up to 50 pounds

Why Four Clovers Hospitality Group

Four Clovers Hospitality Group is committed to building enduring restaurants with distinct identities, developing thoughtful and disciplined leaders, and creating environments where hospitality professionals can grow and thrive. With a portfolio that includes Sag Harbor Tavern, Red Hook Tavern, and Hometown Bar-B-Que in Red Hook, Industry City, and Miami, the group values craft, consistency, and a deep respect for both people and process.

This seasonal role offers the opportunity to lead a flagship summer kitchen with a clear culinary point of view, strong operational support, and the ability to collaborate within a broader group of respected, chef-driven concepts.