Chef

The Post Oak; Boston (MA); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Extensive training program

Career development opportunities

Employee discounts

Health benefit plans

401(k)

Paid sick leave

Paid time off

Monthly bonus potential

Job summary

Morton's The Steakhouse in Boston's Seaport is seeking a passionate Sous Chef to support daily kitchen operations and uphold culinary standards. You will mentor team members while delivering exceptional dining experiences.

This opportunity is ideal for a culinary professional looking to grow their leadership career in an upscale environment. The role involves managing staff, ensuring guest satisfaction, and overseeing inventory.

Qualifications

• At least 2 years of Culinary Management experience in upscale/fine dining.
• Strong knowledge of back of house operations including inventory controls.
• Stable work history with a strong work ethic.

Responsibilities

• Ensure excellence in guest satisfaction and lead by example.
• Assist in managing all back of house staff and training.
• Oversee weekly and monthly inventories and ordering of supplies.
• Maintain sanitation procedures and organization of work area.

Skills

Culinary Management

Staff Supervision

Inventory Control

Communication

Leadership

Conflict Resolution

Education

Graduate of accredited culinary program

Job description

Overview

Morton's The Steakhouse

Boston - Seaport, MA

Sous Chef

Morton’s The Steakhouse Seaport is seeking a passionate and driven Sous Chef to join our iconic waterfront destination just steps from Boston’s World Trade Center. With panoramic harbor views, a vibrant bar and patio scene, and a reputation for prime-aged beef, fresh seafood, and an award-winning wine program, this is an excellent opportunity for a culinary professional looking to grow their leadership career in an upscale, high-volume environment.

The Sous Chef will support daily kitchen operations, uphold Morton’s culinary standards, mentor and develop team members, and help deliver exceptional dining experiences for every guest. From refined private dining events to lively bar service, this role plays a key part in executing the classic Morton’s experience while enjoying the “Good Life” with Morton’s.

Benefits

• Extensive and well-rounded training program


• Continued career development and growth opportunities


• Generous employee discounts on dining, retail, amusements, and hotels


• Multiple health benefit plans to suit your needs


• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)


• Paid sick leave


• Paid time off


• Monthly discretionary bonus potential

Responsibilities

• Ensuresexcellence in guest satisfaction through commitment to a \"Do Whatever It Takes Attitude\" and a hands-on, lead by example management style


• Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up


• Achieve or exceed budgeted labor and other cost centers through proper planning and execution


• Assist in overseeing weekly and monthlyinventories, and ordering of food and supplies


• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment


• Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality


• Strong communication, leadership, and conflict resolutionskills


• Stable and progressive work history; Strong work ethic


• Graduate of an accredited culinary program is a plus

EOE

Pay Range

USD $70,000.00 - USD $75,000.00 /Yr.