Executive Chef and Sous Chef

Positions needed: Executive Chef and Sous Chef

Salary: up to $3000 per week and a large end of season bonus

Bonus: End of season bonus of up to $8000

MUST be able to commit to the season from May to September.

We have 3 restaurants in Provincetown and need an Executive Chef and a Sous Chef for the season. The season runs from May to October so we’re ready to hire! Both positions need a commitment to work the entire season with us.

Our restaurants are HIGH VOLUME, so you need to have worked in a high volume environment recently. The season is very busy from beginning to end so it’s all hands on deck throughout the summer. We rely on a teamwork attitude and approach to each day from all our team as that’s how we’ve succeeded over many years. Being able to commit to a second season would be great but not necessary.

The EXECUTIVE CHEF role is to run one of our busiest restaurants. You must be able to oversee a large crew, multi-task responsibilities, have clear communication to ownership and the Corporate Chef. You will be overseeing all financials to make sure food and labor costs are in line as well as “touch every plate” to ensure consistency and quality. Offering up to $3000/week, free housing and end of the season bonus of up to $8000!

The SOUS CHEF role could be at any of our 3 restaurants as we like to cross train our managers. You must be flexible with your schedule, love working with your cooks on the line and be a solid cook yourself for both training and to jump in when it gets crazy. Offering up to $2000/week, free housing and an end of the season bonus of up to $4000.

If you are not in the area we will fly you out for the season. This is a great opportunity not only for one season but to keep coming back and growing with us!