Executive Sous Chef - Nantucket, MA

COREcruitment Ltd; Massachusetts; On-site; USD 75,000 - 90,000; Full time

Benefits offered by this job

Subsidized housing

Relocation available

Medical, Dental & Vision Insurance

401(k)

PTO

Job summary

COREcruitment Ltd in Nantucket, MA, is seeking an experienced Executive Sous Chef to lead the culinary team for a luxury hospitality property. This full-time, year-round role works with the Executive Chef to oversee daily operations, uphold top food quality, and ensure memorable guest experiences.

The ideal candidate brings hands-on leadership in high-end settings, strong menu development and cost-control skills, and a passion for teamwork.

Qualifications

• Experience as Sous Chef or Executive Sous Chef in hospitality.
• Experience in high-end hotels/resorts/clubs or similar environments.
• Strong knowledge of culinary techniques and food safety.

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 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, cost control, and waste reduction.
• Help manage staffing, training, and development of culinary staff.
• Collaborate with Food & Beverage and hotel leadership teams.
• Maintain a clean, organized, and efficient kitchen.
• Step into leadership in the absence of the Executive Chef.
• Contribute to a positive, team-oriented kitchen culture.

Skills

Culinary leadership

High-end hospitality experience

Food safety standards

Menu development

Team mentoring

Kitchen operations

Food cost control

Organizational skills

Communication

Attention to detail

Education

Culinary degree

Job description

Executive Sous Chef

Salary: $75,000–$90,000 annually

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.