Executive Sous Chef

COREcruitment; Nantucket (MA); On-site; USD 75,000 - 90,000; Full time

Benefits offered by this job

Subsidized housing

Medical, Dental & Vision Insurance

PTO

401(k)

Job summary

COREcruitment is seeking an experienced Executive Sous Chef for a luxury property in Nantucket, MA. This full-time, year-round role partners with the Executive Chef to drive daily culinary operations and guest-focused dining experiences.

The role emphasizes mentoring the culinary team, menu development, cost control, and maintaining top-tier food quality in a high-end environment.

Qualifications

• Previous experience at executive or leadership level in culinary operations.
• Strong leadership and team development abilities.
• Deep knowledge of kitchen operations, food safety, and cost control.

Responsibilities

• Oversee daily culinary operations with the Executive Chef.
• Lead, mentor, and develop culinary team members.
• Assist with menu development and seasonal offerings.
• Maintain high standards of food quality, presentation, and execution.
• Oversee prep, service, and production in daily kitchen operations.
• Ensure compliance with food safety, sanitation, and health regulations.
• Assist with inventory, food cost control, and waste reduction.
• Help manage scheduling, training, and development of culinary staff.
• Collaborate with Food & Beverage and hotel leadership teams.
• Step into leadership of the culinary operation in the absence of the Executive Chef.

Skills

Team leadership

Culinary operations

Food safety standards

Inventory control

Menu development

Communication

Education

Culinary degree

Job description

Executive Sous Chef

Location: Nantucket, Massachusetts
Position: Executive Sous Chef
Employment Type: Full-Time, Year-Round
Salary: $75,000–$90,000 annually
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.