Sous Chef
DeVita & Hancock Hospitality · Provincetown, MA · 4 mo ago
ManagementFull-time
About the role
Sous Chef (Seasonal)
Responsibilities
- Support the Executive Chef in executing daily kitchen operations across lunch and dinner service
- Lead line operations ensuring quality, consistency, and ticket flow
- Oversee execution of a menu featuring:
- Raw bar (oysters, shrimp cocktail)
- Seafood-focused entrées (cod, lobster, fish & chips)
- High-volume seasonal dishes and shareable starters
- Manage BOH team including training, scheduling, and performance accountability
- Maintain food safety, sanitation, and DOH compliance
- Oversee prep systems, ordering, inventory, and cost control
- Assist in building a strong, positive, and accountable kitchen culture
Qualifications
- 2–5+ years in a Sous Chef or kitchen leadership role
- Experience in high-volume seafood or coastal concepts strongly preferred
- Ability to execute consistently under peak seasonal volume
- Strong leadership, communication, and organizational skills
- ServSafe certification (or ability to obtain)
- Full availability for the duration of the season