Job Description
Job DescriptionSous Chef – Luxury Boutique Hotel
We are seeking an accomplished Sous Chef for an award-winning luxury boutique hotel on Cape Cod. The ideal candidate will have a strong fine-dining background, excellent culinary fundamentals, and a genuine passion for cooking and developing others. This is an outstanding opportunity for a hands-on culinary leader who wants to help create memorable guest experiences while growing with a respected luxury hospitality company.
Sous Chef Benefits
- Excellent compensation
- Medical, dental, and vision benefits
- Paid time off
- 401(k) with company match
- Food-forward culture committed to quality and creativity
- Professional development and advancement opportunities
- Opportunity to grow with an established luxury hospitality company
Sous Chef Qualifications
- Minimum of 3 years experience as a Sous Chef, Chef de Cuisine, or Executive Sous Chef,
- Minimum of 5 years of progressive culinary leadership experience
- Fine-dining, luxury boutique hotel, or upscale independent restaurant experience required
- Strong culinary fundamentals and knowledge of modern cooking techniques
- Experience managing food costs, labor costs, inventory, and kitchen productivity
- Strong organizational, administrative, and communication skills
- Ability to maintain exceptional standards in a detail-oriented luxury environment
- Mediterranean culinary experience is a plus
- Hotel culinary experience is strongly preferred
Sous Chef Responsibilities
- Partner closely with the Executive Chef to execute the culinary vision and maintain consistently high standards.
- Support daily culinary operations across breakfast, dinner, in-room dining, and intimate events.
- Lead from the kitchen floor while training, coaching, and supporting the culinary team.
- Foster a positive, professional, and collaborative kitchen culture.
- Ensure food quality, flavor, presentation, consistency, and timeliness during every service.
- Collaborate with dining-room leadership and other hotel departments to deliver a seamless guest experience.
- Assist with menu development, recipe creation, menu costing, production sheets, prep lists, and daily execution plans.
- Maintain strong organization, communication, sanitation, and attention to detail.
- Monitor food and labor costs while scheduling and preparing according to anticipated business levels.
- Support purchasing, inventory control, product rotation, and waste reduction.
- Step into the Executive Chef’s leadership responsibilities when needed.