The Ivy Hotel
Sous Chef - Seasonal
We are seeking a Seasonal Sous Chef to join our culinary leadership team for the 2026 summer season. The ideal candidate will have strong fine-dining experience and the ability to thrive in a high-caliber, high-volume Relais & Chteaux environment. *Position dates April - October 2026 *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 Join our dedicated team and contribute to an award-winning culinary program on beautiful Nantucket! Requirements 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 Be part of a team that delivers award-winning service in one of the most breathtaking destinations in the world. We offer a collaborative work culture, career development opportunities, and the chance to make a lasting impact on every guest's stay.
We are seeking a Seasonal Sous Chef to join our culinary leadership team for the 2026 summer season. The ideal candidate will have strong fine-dining experience and the ability to thrive in a high-caliber, high-volume Relais & Chteaux environment. *Position dates April - October 2026 *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 Join our dedicated team and contribute to an award-winning culinary program on beautiful Nantucket! Requirements 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 Be part of a team that delivers award-winning service in one of the most breathtaking destinations in the world. We offer a collaborative work culture, career development opportunities, and the chance to make a lasting impact on every guest's stay.