Executive Sous Chef (2026)

Stanmar•Nantucket, MA

About The Position

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.

Requirements

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.

Nice To Haves

Culinary degree or equivalent experience in a luxury resort preferred.

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.
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.