Summer Chef

Overview

Nantucket Summer ChefMid-June through Mid-SeptemberWe’re seeking a talented, professional Chef to join a dynamic household in Nantucket for the summer season. The environment is active and family-focused, with young children around and a steady rhythm of informal gatherings and daily routines. The ideal Chef is warm, calm under pressure, and knows how to navigate a lively household with grace—someone who understands when to engage and when to give the family space, always bringing a grounded, positive presence to the home.

The role includes preparing two meals daily (lunch and dinner), as well as setting up self-serve breakfast options and preparing thoughtful snacks for the family to enjoy throughout the day. You’ll oversee all aspects of the kitchen—menu planning, grocery sourcing, inventory, and maintaining a clean, well-organized space—with the support of a seasonal kitchen assistant.

Success in this role means taking real ownership of the kitchen, bringing creativity to your menus, and infusing care into every dish. A strong sense of professionalism, attention to detail, and pride in your craft are essential.

 Schedule:

• Meal preparation and service expected 6 days/week, with 2 meals served daily (lunch, dinner); self-service breakfasts, grab-and-go items and snacks should always be available for Family and Guests
• The season extends from mid/late-June through early/mid-September, unless otherwise directed – candidates must live-in and accommodations are provided

Essential Duties & Responsibilities:

• Menu planning and development (10%)
• Grocery purchasing and inventory management (15%)
• Food preparation and service (60%)
• Cleaning and organization (10%)
• Staff supervision and administrative tasks (5%)

Responsibilities:

• Menu planning, including draft development and submission, and regular meetings and communication with Principals and Property Manager
• Grocery shopping and inventory management, including procurement and provision of supplies for the preparation of meals, grab-and-go snacks and general pantry stock in multiple locations (Main House, Guest House, Pool House)
• Coordination of supply vendors; collaboration with on-site produce gardeners
• Preparation and service of meals in accordance with Family preferences and mutually developed menus:
• Preferences will be clearly communicated if and as they change, but generally consist of fresh, farm-to-table meals which balance light, healthy fare (i.e. fresh vegetables, chopped salads with simple grains), grilled proteins, and heavier, more traditional “meat and potato”-type options
•  Daily kid’s meals focusing on healthy additions to typical kid-friendly offerings
• Two meals to be served daily (lunch, dinner):
• Lunch is typically served family-style
• Dinner can alternate between family-style and plated, more formal than lunch but still casual
• Provision for self-service breakfasts and grab-and-go items (cut vegetables and fruits, sandwiches, deli meats and cheeses, snacks, etc.)
• Setting and supervision of indoor and outdoor tables, with a careful eye for detail (linen, flatware and glassware placements, flower arrangements, etc.)
• Maintenance of refrigerators and pantry storage areas, including cleaning, stocking and management of leftovers
• Maintenance of organized and sanitary kitchen and service areas:
• Performance and/or oversight of cleaning during meal preparation and following meal service, including dish washing and the cleaning of pots/pans
• Daily cleaning, including but not limited to kitchen floors and all surfaces
• Removal of garbage, recycling and compost
• Coordination of linen cleaning and pressing with housekeeping staff
• Cleaning of grills and associated areas/tools
• Administrative tasks including but not limited to the supervision of a seasonal Chef’s Assistant, tracking and submission of payroll, purchasing and expense submissions (Chef will be issued a credit card and be given access to petty cash as needed)
• Coordination with Principals, Property Manager and Executive Assistants regarding Family calendar (dinners out, hosting events, etc.)
• Performance of related duties as assigned

Job Skills & Qualifications: 

• Formal culinary training with 5 years of experience as a Personal Chef
• Willingness to relocate to Nantucket for the duration of the position and living on-site in provided housing
• Comprehensive understanding of industry-standard practices and protocols
• Excellent communication skills; ability to communicate effectively with Principals, Family, Guests, staff and vendors
• Excellent menu planning and food preparation skills; ability to understand and execute on Family and Guest culinary preferences
• Strong leadership skills; ability to develop and manage an assistant and work alongside household staff with humility and a team-focused attitude
• Highly organized, ethical, and discreet
• Strong technical skills, including the ability to use email, texts and related software tools for communication and organization
• Prompt and dependable
• Warm, friendly and flexible demeanor; ability to work comfortably with large groups, young children, and around household pets
• Proactive and forward-thinking; ability to anticipate the needs of Principals, Family and Guests
• Ability to accept feedback and suggestions
• Comprehensive understanding of workplace safety practices and protocols
• Solid basic math skills
• Good physical condition, stamina and dexterity; ability to move, lift, carry, push, pull and/or place objects up to 50lbs. without assistance
• Valid Driver’s License
• Strong written and spoken English; ability to work legally in the United States
• Excellent references and ability to pass a thorough background check

Compensation:

• $700 per day | depending on experience 

Salary : $700