Executive Sous Chef

COREcruitment Ltd; Massachusetts; On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Subsidized housing

Relocation available

Medical Insurance

Dental Insurance

Vision Insurance

401(k)

PTO

Additional Benefits

Job summary

COREcruitment Ltd on behalf of a luxury hospitality property in Nantucket, MA, seeks an experienced Executive Sous Chef to join the culinary leadership team on a full-time, year-round basis.

You will oversee daily culinary operations, mentor the team, develop menus, and ensure exceptional guest experiences in a high-end setting. A hands-on leader, you will maintain food quality, safety, and cost controls while collaborating with hotel leadership.

Qualifications

• Experience in a leadership role within luxury hospitality kitchens.
• Strong knowledge of culinary techniques and kitchen operations.
• Proven ability to lead, mentor, and develop culinary teams.
• Excellent communication and organizational skills.
• Understanding of food cost, labor management, and inventory.

Responsibilities

• Oversee daily culinary operations alongside the Executive Chef.
• Mentor and develop the culinary team to maintain high standards.
• Assist with menu development, recipe creation, and seasonal offerings.
• Maintain high food quality, presentation, and execution.
• Manage prep, service, and production in a fast-paced kitchen.
• Ensure compliance with food safety, sanitation, and health regs.
• Assist with ordering, inventory, and waste reduction.
• Schedule, train, and evaluate culinary staff performance.
• Collaborate with Food & Beverage and hotel leadership teams.
• Maintain a clean, organized, efficient kitchen environment.
• Step in for Executive Chef when needed.
• Foster a positive, professional kitchen culture.

Skills

Culinary leadership

Menu development

Food safety

Staff development

Kitchen operations

Communication skills

High-volume environment

Cost control

Education

Culinary degree

Job description

Housing and Relocation: Subsidized employee housing available and Relocation Available

Benefits: Medical, Dental & Vision Insurance | 401(k) | PTO | Additional Employee Benefits

About the Opportunity

I am hiring on behalf of a luxury hospitality property in Nantucket, MA, seeking an experienced and motivated Executive Sous Chef to join their culinary leadership team on a full-time, year-round basis.

This is an excellent opportunity for a hands-on culinary professional who enjoys working in a high-end hospitality environment and is looking to take the next step in their career. The Executive Sous Chef will work closely with the Executive Chef to oversee daily culinary operations, maintain high food-quality standards, develop the culinary team, and ensure an exceptional guest experience.

Key Responsibilities

• Support the Executive Chef in overseeing all culinary operations.
• Lead, mentor, and develop culinary team members across the operation.
• Assist with menu development, recipe creation, and seasonal offerings.
• Maintain consistently high standards of food quality, presentation, and execution.
• Oversee daily kitchen operations, including prep, service, and production.
• Ensure compliance with food safety, sanitation, and health regulations.
• Assist with ordering, inventory management, food cost control, and waste reduction.
• Help manage scheduling, training, performance, and development of culinary staff.
• Work collaboratively with the broader Food & Beverage and hotel leadership teams.
• Maintain a clean, organized, and efficient kitchen environment.
• Step into leadership of the culinary operation in the absence of the Executive Chef.
• Contribute to a positive, professional, and team-oriented kitchen culture.

Qualifications

• Previous experience as a Sous Chef, Executive Sous Chef, or similar culinary leadership position.
• Experience within a high-end hotel, resort, club, restaurant, or comparable hospitality environment preferred.
• Strong knowledge of culinary techniques, kitchen operations, and food safety standards.
• Proven ability to lead and develop culinary teams.
• Strong organizational and communication skills.
• Ability to work effectively in a fast-paced, high-volume environment.
• Strong understanding of food cost, labor management, and inventory control.
• Culinary degree or formal culinary training preferred but not required.
• A hands-on leadership style with a strong attention to detail.