Job Summary To Apply for this Job Click Here Sous 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.

JOB ID :

180838 #post Jason Weaver To Apply for this Job Click Here Apply Now Share This Job Share on Email Share on Linkedin Share on Facebook 𝕏 Share on X Share on Email