Job Overview
Looking for an experienced Chef to finish off our 2026 summer season. Must have immediate availability to start, season ends October 4th so this is a temporary position with availability to take over the Executive Chef position next season beginning April 2027.
Compensation: Competitive seasonal salary, off-season freedom, free housing
About The Old Club:
Founded in 1872, The Old Club is one of America’s oldest and most prestigious private yacht club. We are a seasonal retreat steeped in tradition, hospitality, and elegant leisure. Located on beautiful Harsens Island in Michigan, the club operates from early May through the end of September, offering à la carte dining, private events, weddings, and time-honored member traditions.
The Old Club is more than a summer escape; it's a way of life. And our next Executive Chef will be a vital steward of that legacy.
We are seeking a passionate and dynamic Chef to lead our culinary team and deliver exceptional dining experiences. This energetic role requires a highly skilled professional with a strong background in food preparation, kitchen management, and team supervision. As a Chef, you will be responsible for overseeing all aspects of food production, ensuring the highest standards of food safety and sanitation, and creating innovative menus that delight our guests. Your leadership will inspire your team to excel in a fast-paced environment while maintaining impeccable quality and service.
The Role:
We are seeking a Chef to lead our seasonal culinary operation with excellence, professionalism, and a passion for mentorship. This is a two-month, high-impact role that offers a rare opportunity for an experienced chef to run a high-quality kitchen, and then enjoy the winter months off to travel, spend time with family, or pursue personal projects.
The Chef is responsible for Working with our current seasonal staff, including a mix of domestic employees, students, and international J1 team members. A passion for teaching, mentoring, and building culture is not optional, it’s essential.
Responsibilities Include:
Lead and execute all culinary operations from scratch kitchen service to high-volume events.
Hire, train, and develop a new culinary team each spring, ready to perform by early May.
Create seasonal menus that highlight local ingredients and honor member favorites.
Oversee food production, purchasing, inventory control, scheduling, budgeting, and sanitation standards.
Work closely with the General Manager, Catering and Dining Operations Director and the food and beverage team to deliver a consistent, refined dining experience.
Serve as a daily presence in the kitchen and dining areas, leading by example, coaching, and staying member engaged.
What We're Looking For:
5+ years of executive or sous chef experience in private clubs, resorts, or seasonal operations.
Proven ability to build and lead a team from the ground up each season.
Experience working with or mentoring J1 visa holders, culinary students, or young professionals.
Strong leadership, communication, and hands-on training skills.
Culinary degree preferred; ServSafe and food safety certification required.
Ability to manage high standards and high expectations in a seasonal setting.
What We Offer:
Seasonal employment (April–October) with full-time intensity and off-season lifestyle freedom.
Highly competitive salary.
In-season housing, meals and uniforms.
Supportive, professional management and a member base that values excellence and consistency.
A tradition-rich, picturesque setting to lead, inspire, and shine.
Work Location: In person
