Sous Chef

Job Description We are seeking a Sous Chef to join our culinary leadership team. The ideal candidate will have strong fine‑dining experience and thrive in a high‑caliber, high‑volume Relais & Châteaux environment. Benefits: This year‑round position works 10 months of the year (March 1st – December 31st). Housing available. Responsibilities Support the Executive Chef in daily kitchen operations. Oversee prep, production, and service execution. Lead, train, and supervise cooks and stewards. Maintain cleanliness, organization, and compliance with state health and sanitation regulations. Ensure consistent quality and presentation of all menu items. Assist with seasonal menu development and recipe testing. Manage inventory, receiving, and product rotation. Uphold food and labor cost targets. Work the line during service and support all stations. Support Nantucket based properties at end of year closing season. Qualifications Minimum 2 years of experience as a Sous Chef or similar position in fine dining or luxury hospitality. Strong culinary technique and station proficiency. Valid food handling certification. Ability to work efficiently under pressure while maintaining exceptional attention to detail. Strong leadership, communication, and organizational skills. Ability to lift up to 70 lbs and stand for extended periods. #J-18808-Ljbffr