Executive Sous Chef — Lead, Inspire & Elevate Resort Dining

CoolWorks.com - Jobs in Great Places; Mikas Pond (MA); On-site; USD 72,000 - 75,000; Full time

Benefits offered by this job

Health & Wellness insurance

PTO - paid time off

401(k) with company match

Resort discounts

Housing options

Job summary

The Nantucket Hotel & Resort is seeking an Executive Sous Chef to help lead our culinary team, overseeing daily kitchen operations with the Executive Chef and mentoring staff. You will refine menus, ensure high standards, manage inventory and costs, and sustain guest-focused hospitality at a luxury resort setting.

This role requires strong leadership, performance under pressure, and a passion for flavorful, meticulously prepared dishes, with weekend/holiday availability and opportunities for

Qualifications

• 3+ years of experience as a Sous Chef or higher in a high-volume kitchen.
• Strong leadership, communication, and organizational skills.
• Expertise in cooking techniques, food safety, and inventory management.
• Ability to thrive under pressure and manage multiple priorities.
• Physically capable to lift, bend, stand, reach, as needed in this role.
• Culinary degree or equivalent experience in a luxury resort preferred.

Responsibilities

• Oversee daily kitchen operations and lead the culinary team with the Executive Chef.
• Mentor staff, refine menus, and elevate guest dining experiences at a luxury resort.
• Manage food inventory, purchasing, and storage to control costs and minimize waste.
• Enforce all food safety, sanitation, and health regulations; maintain a clean kitchen.

Skills

Leadership

Communication

Organizational skills

Cooking techniques

Food safety

Inventory management

Physical ability

Culinary degree

Education

Culinary degree or equivalent experience in a luxury resort

Job description

The Nantucket Hotel & Resort is seeking an Executive Sous Chef to help lead our culinary team, overseeing daily kitchen operations with the Executive Chef and mentoring staff. You will refine menus, ensure high standards, manage inventory and costs, and sustain guest-focused hospitality at a luxury resort setting.

This role requires strong leadership, performance under pressure, and a passion for flavorful, meticulously prepared dishes, with weekend/holiday availability and opportunities for