Okatie, South Carolina
Brookline, Massachusetts
Los Angeles, California
Posted: 29-Jun-25
Location: Locust Valley, New York
Type: Full Time
Salary: $250,000
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Position Title: Director of Culinary Operations
Location: The Creek – Locust Valley, NY
The Opportunity:
We’re looking for a Director of Culinary Operations to lead all facets of our culinary program—from casual dining and clubhouse classics to tentpole events and weddings. This is a hands-on leadership position responsible for setting the tone in the kitchen, inspiring the team, and delivering the kind of warm, high-quality food experience that stays with you long after the plate is cleared. The expectation is to deliver an experience that is world-class and truly unique to The Creek – one that feels Special Every Day and reflects our commitment to being Better Every Day.
Additional Information:
Annual food sales at The Creek total approximately $2.2 million, with total food and beverage sales reaching $3+ million. The Club currently maintains a food cost of 45%, with a sales mix of 55% à la carte and 45% banquets, in line with its food cost budget. The culinary operation is supported by a team of 14 culinary staff and 4 stewards, all working within a $1,000,000 labor budget. The team includes one Chef de Cuisine, who also handles all purchasing, and one Executive Sous Chef focused primarily on the Beach Clubhouse Restaurant.
The Creek features two primary dining hubs: the Beach Clubhouse on the lower campus and the Main Clubhouse (MCH) on the upper campus. During the summer season, the Beach Clubhouse serves as the center of activity, offering à la carte breakfast, lunch, and dinner, as well as hosting private events such as showers, golf outings, and weddings. The facilities include an à la carte dining room, Pool Snack Bar, East Deck, and Lower Platform, all overlooking the Long Island Sound. On the upper campus, the MCH kitchen services multiple venues across the Main Clubhouse and Dormie House. These outlets cater primarily to golf and racquets players during the summer months and become the hub of member activity during the shoulder season and throughout the winter.
The Club operates for 11 months of the year and is closed annually from February 15 to March 15. The Director of Culinary Operations reports directly to the General Manager and works closely with the Chef de Cuisine, Executive Sous Chef, Director of Food & Beverage Operations, Clubhouse Manager, and Director of Events.
The previous Director of Culinary Operations served in the role for six years.
What You’ll Do:
The Director of Culinary Operations will lead all culinary operations across multiple outlets, mentoring and developing a cohesive, high-performing team. They will design menus that balance member favorites with seasonal creativity, while upholding the highest standards of food quality, consistency, and presentation. The role requires driving efficiency through smart scheduling, inventory control, and food cost management. Collaboration with the front-of-house, events, and leadership teams is essential, as is maintaining a clean, safe, and professional kitchen environment.
What You Bring:
The ideal candidate will have over 10 years of progressive kitchen leadership experience and demonstrate strong leadership with a focus on mentorship and teamwork. They will bring an excellent palate, refined technique, and a deep understanding of classic cuisine. Financial fluency is essential, with confidence in managing both food costs and labor. Just as important is the ability to balance tradition with innovation, remaining calm and focused while consistently leading by example.