Executive Sous Chef

Landry's; Boston (MA); On-site; USD 80,000 - 90,000; Full time

Benefits offered by this job

Extensive training program

Career development and growth

Employee dining discounts

Health benefit plans

Dental, vision, life, disability, FSA,

401(k)

Paid sick leave

Paid time off

Monthly discretionary bonus potential

Job summary

Chart House Boston is seeking an Executive Sous Chef to join our leadership team on the Boston waterfront. This role is a hands-on culinary leader responsible for delivering exceptional seafood and prime rib experiences while developing a high-performing kitchen team.

You will assist the Executive Chef in managing back-of-house operations in a fast-paced fine dining environment, drive guest satisfaction, control costs, and uphold sanitation standards.

Qualifications

• At least 2 years of culinary management in upscale/fine dining.
• Strong knowledge of BOH operations, including staff supervision and cost control.
• Graduates of accredited culinary programs are a plus.

Responsibilities

• Ensure guest satisfaction with a hands-on, lead-by-example management style.
• Assist the Executive Chef in managing back-of-house staff and training.
• Achieve or exceed budgeted labor and cost targets through planning.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and OSHA-compliant work areas.

Skills

Culinary management

Back of house operations

Leadership skills

Communication skills

Education

Accredited culinary program

Job description

Overview

Chart House

Boston, MA

Executive Sous Chef

Take your culinary career to the Boston waterfront! Chart House Boston is seeking an experienced Executive Sous Chef to join our leadership team at our iconic Long Wharf location. We’re looking for a talented, hands‑on culinary leader who thrives in a fast‑paced environment and is ready to bring energy, creativity, and strong kitchen leadership while developing a high‑performing team and delivering the exceptional seafood, prime rib, and memorable guest experiences Chart House is known for.

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

  #LI-AW1

  Pay Range

  USD $80,000.00 - USD $90,000.00 /Yr.