Executive Sous Chef (2026)

The Nantucket Hotel is seeking a talented and driven Executive Sous Chef to help lead our culinary team. Working closely with the Executive Chef, you will oversee daily kitchen operations, ensuring efficiency and excellence in every dish. This role offers the opportunity to mentor staff, refine menus, and enhance the guest dining experience at one of Nantucket’s premier destinations.

• Supervise and support kitchen staff, including sous chefs, line cooks, and prep cooks.
• Train, mentor, and provide feedback to build a motivated, high-performing team.
• Foster a collaborative and professional kitchen environment
• Guest-first mindset with high standards for hospitality.
• Calm and decisive under pressure.
• Detail-oriented and operationally sharp.
• Strong follow-through and consistency.
• Team-driven leadership style and ability to motivate staff.
• Financial awareness (labor, comps, product handling, waste reduction).

• Ensure consistency in flavor, presentation, and execution through regular tastings and quality control.
• Work with the Executive Chef on menu development, including seasonal updates and specials.
• Maintain high culinary standards by following established recipes and techniques.

• Oversee daily kitchen operations, ensuring smooth and efficient service.
• Manage food inventory, purchasing, and storage to control costs and minimize waste.
• Monitor food costs and assist with menu pricing.

• Enforce all food safety, sanitation, and health regulations.
• Maintain a clean, organized, and compliant kitchen.

• 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.

This role requires flexibility based on seasonal business demands. Weekend and holiday availability is required, along with early mornings and late evenings depending on service periods and event needs.