Executive Sous Chef

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. #J-18808-Ljbffr