Sous Chef
DeVita & Hancock Hospitality•Provincetown, MA
•$1,600 - $1,900•Onsite
About The Position
We are seeking a driven and experienced Sous Chef to join a high-performing culinary team for the 2026 season in Provincetown. This is a high-volume, guest-focused restaurant known for fresh seafood, a strong raw bar program, and elevated American cuisine in a vibrant indoor/outdoor setting. This role is critical to executing a consistent, high-quality culinary program in a fast-paced, seasonal environment.
Requirements
- 2–5+ years in a Sous Chef or Kitchen Leadership role (seasonal/high-volume preferred)
- Strong background in seafood and scratch kitchen execution
- Proven ability to lead teams in fast-paced environments
- Strong organizational and communication skills
- ServSafe certification (or ability to obtain)
- Availability for full seasonal commitment
Nice To Haves
- Hands-on leader — not a clipboard chef
- High standards with attention to detail and urgency
- Team builder who thrives in a high-energy seasonal market
- Someone who wants to be part of a tight, high-performing culinary team
Responsibilities
- Support the Executive Chef in daily kitchen operations across all service periods
- Lead line execution ensuring quality, consistency, and ticket times
- Manage and develop BOH team including training, scheduling, and accountability
- Maintain food safety, sanitation, and DOH compliance standards
- Oversee prep, inventory, ordering, and cost controls
- Execute a menu featuring raw bar, seafood, steaks, pastas, and seasonal specials
- Assist in maintaining a positive, high-performance kitchen culture
Benefits
- End-of-Season Bonus (performance-based)
- Housing Provided
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What This Job Offers
Education Level
No Education Listed
Number of Employees
1-10 employees
