Boutique Hotel Sous Chef

Nbutexas; Chatham (MA); On-site; USD 85,000 - 120,000; Full time

Benefits offered by this job

Excellent compensation

Medical, dental, and vision benefits

Paid time off

401(k) with company match

Food-forward culture committed to质量?{

Job summary

We are seeking a Sous Chef for a luxury boutique hotel on Cape Cod. This hands-on leader will work with the Executive Chef to deliver memorable guest experiences while growing with a respected hospitality company.

The ideal candidate has 3+ years in sous roles, a strong fine-dining background, and a passion for mentoring cooks using modern techniques. This role offers growth and a collaborative kitchen culture.

Qualifications

• 3+ years experience as Sous Chef or in a similar role
• 5+ years progressive culinary leadership experience
• Fine-dining luxury hotel or upscale restaurant background
• Strong fundamentals and modern cooking techniques
• Experience managing food costs, labor costs, inventory
• Excellent organizational and communication skills
• Ability to maintain high standards in a luxury environment
• Mediterranean cuisine experience a plus
• Hotel culinary experience strongly preferred

Responsibilities

• Partner with Executive Chef to execute culinary vision and maintain high standards
• Lead daily operations across breakfast, dinner, in-room dining, events
• Train, coach, and support culinary team on the kitchen floor
• Foster a positive, professional kitchen culture
• Ensure quality, flavor, presentation, and timeliness
• Collaborate with dining-room leadership and other departments
• Assist with menu development, recipe costing, production sheets
• Maintain organization, sanitation, and attention to detail
• Monitor food and labor costs and schedule according to demand
• Support purchasing, inventory control, and waste reduction
• Step into Executive Chef leadership when needed

Skills

Culinary leadership

Fine dining

Cost control

Inventory management

Kitchen productivity

Organizational skills

Communication

Mediterranean cuisine

Hotel culinary experience

Job description

Sous Chef – Luxury Boutique Hotel

We are seeking an accomplished Sous Chef for an award-winning luxury boutique hotel on Cape Cod. The ideal candidate will have a strong fine-dining background, excellent culinary fundamentals, and a genuine passion for cooking and developing others. This is an outstanding opportunity for a hands-on culinary leader who wants to help create memorable guest experiences while growing with a respected luxury hospitality company.

Sous Chef Benefits

• Excellent compensation


• Medical, dental, and vision benefits


• Paid time off


• 401(k) with company match


• Food-forward culture committed to quality and creativity


• Professional development and advancement opportunities


• Opportunity to grow with an established luxury hospitality company

Sous Chef Qualifications

• Minimum of 3 years experience as a Sous Chef, Chef de Cuisine, or Executive Sous Chef,


• Minimum of 5years of progressive culinary leadership experience


• Fine-dining, luxury boutique hotel, or upscale independent restaurant experience required


• Strong culinary fundamentals and knowledge of modern cooking techniques


• Experience managing food costs, labor costs, inventory, and kitchen productivity


• Strong organizational, administrative, and communication skills


• Ability to maintain exceptional standards in a detail-oriented luxury environment


• Mediterranean culinary experience is a plus


• Hotel culinary experience is strongly preferred

Sous Chef Responsibilities

• Partner closely with the Executive Chef to execute the culinary vision and maintain consistently high standards.


• Support daily culinary operations across breakfast, dinner, in-room dining, and intimate events.


• Lead from the kitchen floor while training, coaching, and supporting the culinary team.


• Foster a positive, professional, and collaborative kitchen culture.


• Ensure food quality, flavor, presentation, consistency, and timeliness during every service.


• Collaborate with dining-room leadership and other hotel departments to deliver a seamless guest experience.


• Assist with menu development, recipe creation, menu costing, production sheets, prep lists, and daily execution plans.


• Maintain strong organization, communication, sanitation, and attention to detail.


• Monitor food and labor costs while scheduling and preparing according to anticipated business levels.


• Support purchasing, inventory control, product rotation, and waste reduction.


• Step into the Executive Chef’s leadership responsibilities when needed.

JOB ID: 180838#post

Jason Weaver