Boutique Hotel Sous Chef

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.

• 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

• Minimum of 3 years experience as a Sous Chef, Chef de Cuisine, or Executive Sous Chef,
• Minimum of 5years 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

• 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.

Jason Weaver