Exec Sous Chef Greater Boston - Legal Sea Foods

Legal Sea Foods; Boston (MA); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Competitive pay

Incentives

Medical coverage

Dental coverage

Vision coverage

401k match

Paid time off

Manager development

Job summary

Executive Sous Chef at Legal Sea Foods will lead busy kitchen operations in Boston, directing prep, service, and closing tasks.

You will coach Sous Chefs, ensure high-quality seafood preparation, and manage food costs while maintaining strict safety standards.

Qualifications

• 7–12 years of professional kitchen experience.
• 3–5 years in a Sous Chef or leadership role.
• Advanced seafood and shellfish preparation skills.
• Experience managing teams and costs in high-volume service.

Responsibilities

• Direct daily kitchen operations, including prep, service, staffing, and closing.
• Coach and develop Sous Chefs and kitchen team members; set clear expectations and follow through on performance.
• Maintain consistent execution of recipes, plating, product quality, and guest requests.
• Manage ordering, receiving, inventory variances, food cost, and labor decisions.
• Uphold food safety, sanitation, and allergen standards.
• Work with Executive Chef and FOH leaders to resolve service challenges and improve guest experience.

Skills

Kitchen leadership

Seafood expertise

Team management

Cost control

Food safety

Education

Culinary degree or certificate

Job description

Executive Sous Chef | Legal Sea Foods

Job Details: Job Location: LSF Park Square LLC - Boston, MA 02116, Position Type: Full Time, Salary Range: $75,000.00 - $80,000.00 Salary/year.

Legal Sea Foods is seeking an experienced Executive Sous Chef who can lead a busy kitchen, develop strong teams, and deliver consistent execution during every service. This role partners closely with the Executive Chef and takes charge of heart of house operations in their absence.

We’re looking for a chef with deep a la carte kitchen experience, strong seafood skills, and a record of managing people and costs in a high-volume restaurant.

What you’ll lead

• Direct daily kitchen operations, including prep, service, staffing, and closing.
• Coach and develop Sous Chefs and kitchen team members; set clear expectations and follow through on performance.
• Maintain consistent execution of recipes, plating, product quality, and guest requests.
• Manage ordering, receiving, inventory variances, food cost, and labor decisions.
• Uphold food safety, sanitation, and allergen standards.
• Work with the Executive Chef and front of house leaders to resolve service challenges and improve the guest experience.

Qualifications: What you bring

• 7–12 years of professional kitchen experience, including 3–5 years as a Sous Chef or in a comparable leadership role.
• Advanced seafood and shellfish preparation skills and experience with upscale casual dining.
• Experience leading teams through high-volume service while maintaining quality and accountability.
• Sound judgment in scheduling, inventory, food cost, and labor management.
• The ability to train future leaders and address performance issues directly and professionally.
• Required food safety and allergen certifications; a culinary degree or certificate is preferred.

What we offer

• Competitive compensation, performance-based incentives, medical, dental and vision coverage, 401(k) match opportunities, paid time off, and structured manager development.
• At Legal Sea Foods, you’ll have a meaningful role in developing your team and a path for continued growth.

Ready to lead a kitchen where execution and people development both matter?

Legal Sea Foods participates in the federal E-Verify program to confirm employment eligibility of all new hires. E-Verify is an online system that allows businesses to determine the eligibility of their employees to work in the United States. All new hires will be required to complete Form I-9 and successfully participate in the E-Verify process.