A blend of charm and sophistication, The Wauwinet is a seaside refuge with breathtaking views, historic architecture and luxury amenities for the perfect vacation. Nantucket's only member of Relais & Châteaux, our historic inn is known worldwide for its outstanding service, cuisine and accommodations.

The Wauwinet is home to one of the nation's most acclaimed restaurants, TOPPER'S, a favorite foodie destination set alongside the waters of Nantucket Bay. TOPPER'S, Nantucket's only AAA Five-Diamond Rated restaurant, offers a la carte and prix fixe menus showcasing seasonally inspired cuisine with an emphasis on local produce and seafood.

TOPPER'S at the Wauwinet is searching for qualified applicants for the seasonal position of AM Sous Chef.

*APPLICANTS MUST ALREADY HAVE LEGAL PERMISSION TO WORK WITHIN THE UNITED STATES OF AMERICA.*

This is a wonderful opportunity for a creative, self-motivated, hard working and career minded individual with a real sense of urgency to help lead our professional team that is focused on our continued success.

As part of White Elephant Resorts we offer our seasonal employees impressive benefits such as a competitive salary, relocation reimbursement, housing assistance as well as hotel room discounts, travel discounts and dining discounts.

JOB OVERVIEW:
Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.

REPORTS TO: Executive Chef.

SUPERVISES: Line Cooks and Stewards.

WORK ENVIRONMENT:
Kitchen, stewarding, service, dining room areas and off-site catering facilities.
Job involves working:
• under variable temperature conditions (or extreme heat or cold).
• under variable noise levels.
• outdoors/indoors.
• around fumes and/or odor hazards.
• around dust and/or mite hazards.
• around chemicals.

KEY RELATIONSHIPS:
Internal: Culinary, Stewarding, F&B, Rooms, Human Resources, Accounting, and Engineering Departments and Executive Committee Members.

External: Hotel Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, and Health Department Inspectors.

QUALIFICATIONS

Essential:
Fluency in English both verbal and non-verbal.
Compute basic arithmetic.
Provide legible communication.
Knowledge of food cost controls.
Operate, clean and maintain all equipment required in job functions.
Expand and condense recipes.
Ability to:
• perform job functions with attention to detail, speed and accuracy.
• prioritize and organize.
• be a clear thinker, remaining calm and resolving problems using good judgment.
• follow directions thoroughly.
• understand guest’s service needs.
• work cohesively with co-workers as part of a team.
• work with minimal supervision.
• maintain confidentiality of guest information and pertinent hotel data.
• ascertain departmental training needs and provide such training.
• direct performance of staff and follow up with corrections when needed.

Desirable:
High school diploma or equivalent vocational training certificate.
Certification of Culinary training or apprenticeship.
Sanitation certificate.
Ability to input and access information in the property management system/computers/point of sales system.
Previous guest relations training.