Executive Sous Chef: Lead a High-Volume Kitchen Team

HHM Hospitality; Boston (MA); On-site; USD 90,000 - 135,000; Full time

Job summary

Boston Harbor Hotel is seeking an Executive Sous Chef to lead all kitchen operations under Executive Chef Daniel Bruce. The role emphasizes high-volume food production, team leadership, and ensuring top-quality presentation and health-compliant storage of ingredients.

The candidate should have culinary school training, 7+ years in culinary roles with supervisory experience, and preferably ServSafe certification.

Qualifications

• Graduation from accredited Culinary school, or equivalent work experience.
• Minimum of 7 years of Culinary Arts experience; Supervisory and or management experience.
• Preferably ServSafe Certified

Responsibilities

• Oversee all production and service of food in all kitchen areas of the Boston Harbor Hotel.
• Train and lead kitchen employees in the proper preparation of menu items, equipment and safety.
• Inspect, select and use the freshest fruits, vegetables, meats, fish, fowl and other food preparation of all menu items.
• Observe expediting flow of all kitchens; making adjustments in order to adhere to control procedures for cost and quality.
• Maintain knowledge of local competition and general industry trends.
• Train and develop all Kitchen staff to ensure the continuation of career growth.
• Oversee weekly and monthly inventories.
• Monitor to ensure proper receiving, storage and rotation of food products, as to comply with the City of Boston health department regulations, including coverage, labeling, dating and placing items in proper containers for kitchen and service.
• Continually review menus and items, while coordinating with the Executive Chef to update the menus as appropriate, including recipes, menu specifications and productions forecasts.
• Schedule the kitchen staff for proper coverage to be maintained for service levels, while keeping payroll costs in line with productivity forecast.
• Oversee that all the equipment in the Kitchen is clean and in proper working condition, ensuring any issues are taken care of with the Engineering team.
• Create and maintain a highly functional, teamwork-oriented, back of the house team.
• Assist the Executive Chef with special projects as assigned.
• In the absence of Executive Chef, assume all duties of Executive Chef.

Skills

Leadership

High Volume

Food Safety

English Communication

Education

Culinary school graduation

Tools

Microsoft Office

Job description

Boston Harbor Hotel is seeking an Executive Sous Chef to lead all kitchen operations under Executive Chef Daniel Bruce. The role emphasizes high-volume food production, team leadership, and ensuring top-quality presentation and health-compliant storage of ingredients.

The candidate should have culinary school training, 7+ years in culinary roles with supervisory experience, and preferably ServSafe certification.