Executive Sous Chef: Lead Kitchen, Costs & Mentorship

Advanced Hospitality Systems; Boston (MA); On-site; USD 63,000 - 77,000; Full time

Benefits offered by this job

Health Insurance

Dental Insurance

Vision insurance

Short-term Disability

Long-Term Disability

Group Life

Paid time off

Job summary

Advanced Hospitality Systems seeks an Executive Sous Chef to capably lead daily kitchen operations under the General Manager. You will develop new concepts, standardize recipes, control costs, and uphold brand standards with a focus on quality, hygiene, and efficient service.

You will supervise and train kitchen staff, collaborate on menu development, and ensure timely, beautifully presented dishes. This is a hands-on role demanding leadership and a commitment to excellence.

Qualifications

• High school or GED required or equivalent.
• Formal culinary training or associate degree preferred.
• Minimum 2–3 years in a leadership role in a full-service kitchen.
• ServeSafe certification is required.
• Hands-on supervision with strong organizational and communication skills.

Responsibilities

• Lead daily kitchen operations and supervise staff.
• Mentor back-of-house team and develop talent.
• Collaborate with Culinary Operations Manager to develop recipes and procedures.
• Train staff on cleanliness, sanitation, and food safety.
• Control food costs to meet budgetary targets.
• Perform daily shift checks and ensure recipes are followed.
• Maintain high-quality food presentation and timely service.
• Manage food orders and end-of-period inventory.

Skills

Food Safety

Food Prep

Knife Skills

Microsoft Office

Brink POS

Costing Analysis

English

Education

High school or GED

Culinary training/associate degree

Tools

Brink POS

Microsoft Office

Job description

Advanced Hospitality Systems seeks an Executive Sous Chef to capably lead daily kitchen operations under the General Manager. You will develop new concepts, standardize recipes, control costs, and uphold brand standards with a focus on quality, hygiene, and efficient service.

You will supervise and train kitchen staff, collaborate on menu development, and ensure timely, beautifully presented dishes. This is a hands-on role demanding leadership and a commitment to excellence.