Executive Sous Chef & Kitchen Manager — Lead Events & Menus

Redd Hospitality; Boston (MA); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Dental insurance

Health insurance

Paid time off

Vision insurance

Job summary

Redd Hospitality is seeking a hands-on Kitchen Manager or Executive Sous Chef to drive culinary excellence in a fast-paced events-focused environment. You will assist in overseeing kitchen operations, ensure top quality, safety, and presentation, and contribute to menu planning and staff leadership.

The role emphasizes collaboration with the Executive Chef, staff mentorship, and strong attention to detail across all service periods, including banquets and events.

Qualifications

• Proven experience as a Sous Chef or similar in a food service environment.
• Strong knowledge of food safety practices and regulations.
• Experience in banquet service is preferred but not mandatory.

Responsibilities

• Assist in preparation and presentation of high-quality dishes.
• Supervise kitchen staff and ensure efficient workflow.
• Collaborate with Executive Chef on menu planning and development.
• Manage inventory and ordering while minimizing waste.
• Train and mentor kitchen staff on safety protocols and culinary skills.
• Maintain cleanliness and organization of the kitchen per health regulations.
• Participate in banquet preparation and execution for events.
• Monitor food quality during prep and service for consistency.

Skills

Sous Chef experience

Kitchen management

Menu planning

Food safety

Team leadership

Banquet service

Inventory control

Job description

Redd Hospitality is seeking a hands-on Kitchen Manager or Executive Sous Chef to drive culinary excellence in a fast-paced events-focused environment. You will assist in overseeing kitchen operations, ensure top quality, safety, and presentation, and contribute to menu planning and staff leadership.

The role emphasizes collaboration with the Executive Chef, staff mentorship, and strong attention to detail across all service periods, including banquets and events.