Executive Sous Chef (2026) at The Nantucket Hotel & Resort

Nantucket, Massachusetts, United States -

Full Time

Start Date

Immediate

Expiry Date

14 Sep, 26

Salary

75000.0

Posted On

16 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Leadership, Team Development, Menu Development, Inventory Management, Food Safety, Cost Control, Hospitality Standards, Staff Mentoring, Quality Control, Sanitation Compliance, High-Volume Cooking, Operational Management

Industry

Hospitality

Description

Overview 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. Responsibilities Kitchen Leadership & Team Development 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). Food Quality & Menu Development 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. Operations & Inventory Management 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. Sanitation & Compliance Enforce all food safety, sanitation, and health regulations. Maintain a clean, organized, and compliant kitchen. Qualifications 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. Work Schedule Expectations 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. Compensation & Perks We believe in taking care of the people who take care of our guests. For this role, we offer a solid foundation to help you grow your career and enjoy your time off. Salary Range $72,000 - $75,000 per year Actual offer will be based on your specific experience, skills, and what you bring to the table. Benefits Health & Wellness: Comprehensive medical, dental, and vision insurance options to keep you and your family healthy. Life and Long-Term Disability plans are available. Time to Recharge: Paid Time Off (PTO) because we know F&B is demanding, and everyone needs a chance to unplug and reset. Planning for the Future: A 401(k) retirement plan with a company match. We are essentially helping you save by adding extra money to your account. Resort Perks: One of the best parts of joining the team is the access. You may receive exclusive discounts across our resorts, including stays, dining, and activities. It is the perfect way to experience the hospitality we provide from the guest’s perspective. Potential housing options. Why Join the Nantucket Hotel & Resort The Nantucket Hotel is an award-winning resort that offers a professional, high-energy hospitality environment focused on thoughtful service, seasonal excellence, and elevated guest experiences. This role provides growth opportunities for leaders looking to develop deeper resort operations experience and take the next step in their hospitality career.

Responsibilities

Oversee daily kitchen operations and lead the culinary team to ensure efficiency and excellence in food execution. Collaborate with the Executive Chef on menu development and maintain strict food safety and sanitation standards.