Sous Chef
$1,900 per weekDeVita & Hancock Hospitality
Sous Chef (Seasonal) Provincetown, MA Start Date: Immediate Position Type: Seasonal (Spring–Fall 2026) Housing: Available About the Role We are seeking a driven and experienced Sous Chef to join a high-performing culinary team for the 2026 season in Provincetown. This is a high-volume, guest-focused restaurant known for fresh seafood, a strong raw bar program, and elevated American cuisine in a vibrant indoor/outdoor setting. This role is critical to executing a consistent, high-quality culinary program in a fast-paced, seasonal environment. Compensation Senior Sous Chef: $1,900/week base Entry-Level Sous Chef: $1,600/week base End-of-Season Bonus (performance-based) Housing Provided Key Responsibilities Support the Executive Chef in daily kitchen operations across all service periods Lead line execution ensuring quality, consistency, and ticket times Manage and develop BOH team including training, scheduling, and accountability Maintain food safety, sanitation, and DOH compliance standards Oversee prep, inventory, ordering, and cost controls Execute a menu featuring raw bar, seafood, steaks, pastas, and seasonal specials Assist in maintaining a positive, high-performance kitchen culture Qualifications 2–5+ years in a Sous Chef or Kitchen Leadership role (seasonal/high-volume preferred) Strong background in seafood and scratch kitchen execution Proven ability to lead teams in fast-paced environments Strong organizational and communication skills ServSafe certification (or ability to obtain) Availability for full seasonal commitment What We’re Looking For Hands-on leader — not a clipboard chef High standards with attention to detail and urgency Team builder who thrives in a high-energy seasonal market Someone who wants to be part of a tight, high-performing culinary team #J-18808-Ljbffr
$2,000 - $2,500 per week
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