Sous Chef

Harbor View Hotel•Edgartown, MA

27d

About The Position

Harbor View Hotel is seeking an experienced Sous Chef to join our team for the 2026 summer season! Position Overview: We are looking to add a passionate, motivated and experienced sous chef to join our management team. Ideal candidates will have previous managerial experience in high volume restaurants. The Sous Chef is responsible for monitoring and ensuring that company culinary standards and operating procedures in all areas are well maintained. Primary responsibilities are overseeing all aspects of restaurant and banquet culinary execution, assisting Executive Chef in many other areas. Must work closely with executive chef in promoting company’s culture, mission and philosophy as well as training and mentoring all culinary department and steward team. Position Dates: April 1st, 2026 through December 31st, 2026

Requirements

ServSafe Manager Certificate
Conforms to all DOH guidelines and standards
Able to manage 20+ employees in a fast-paced environment
Efficiency with following recipes and ensuring adherence to all recipes
Familiarity with ordering, scheduling, managing prep lists, inventory
Experience with banquets & catered events
Ability to work under pressure and lead with composure at all times
Patient and humble leadership style, team player, positive attitude, passionate about food
Self-motivated, organized, reliable and hard working
Ability to lead a team successfully in a culture-driven environment
2 years+ experience in culinary supervision at a hotel, restaurant or resort.
Culinary School graduate or related training
Full availability and flexible schedule

Responsibilities

Demonstrate excellent leadership and delegation skills with a passion for creating an environment where the team excels both individually and together.
Conduct hands-on teaching and training in commissary kitchen by working closely with chefs and cooks, as well as other team members as applicable who work in BOH to ensure consistent and high level of food preparation, execution and presentation.
Ability to meet budgets including labor, food and applicable direct operating costs.
Must have manager food handler’s certificate.
Ability to work a flexible schedule in order to accommodate business levels.
Train and educate team members on new menu items and changes in procedures for current menu items; monitor and hold team accountable to operating at optimal standards at all times.
Work with executive chef to develop production methodologies to increase efficiency, productivity, quality and/or consistency culinary.
Assist with inventory and ordering.
Work with executive chef on going culinary educational training programs.
Thoroughly understand kitchen administrative flow.
Assist executive chef in maintenance and upkeep of system.
Assist executive chef in detailed planning and administrative work with special projects.
Support Executive Chef in administrative responsibilities as needed.
Attend operations meetings and banquet event order meetings and communicate to the team the challenges from past events, nuances of upcoming events and other important issues.
Work with executive chef in conducting weekly and monthly kitchen meetings, with meeting minutes and follow-up action plans.
Ensure the highest level of cleanliness standards are executed within the department by entire team.
Perform other relative tasks assigned by Management.