Executive Sous Chef

COREcruitment Ltd; Nantucket (MA); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Subsidized employee housing available

Medical, Dental & Vision Insurance

401(k)

PTO

Additional Employee Benefits

Job summary

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

The Executive Sous Chef will work with the Executive Chef to oversee daily culinary operations, maintain top food-quality standards, and develop the culinary team to ensure an exceptional guest experience in a high-end setting.

Qualifications

• Experience in a high-end hotel, resort, club, restaurant, or similar hospitality setting.
• Strong knowledge of culinary techniques, kitchen operations, and food safety standards.
• Proven ability to lead and develop culinary teams.
• Hands-on leadership style with attention to detail.

Responsibilities

• Support the Executive Chef in overseeing all culinary operations.
• Lead and mentor culinary team members across the operation.
• Assist with menu development, recipe creation, and seasonal offerings.
• Maintain 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, food cost control, and waste reduction.
• Help manage scheduling, training, performance, and development of culinary staff.
• Collaborate with Food & Beverage and hotel leadership teams.
• Maintain a clean, organized, and efficient kitchen environment.
• Step into leadership in the absence of the Executive Chef.
• Contribute to a positive, professional, and team-oriented kitchen culture.

Skills

Leadership

Culinary expertise

Food safety

Team development

Menu development

Cost control

Kitchen operations

Communication

Attention to detail

Education

Culinary degree or formal training

Job description

Housing:

Subsidized employee housing 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.