Executive Sous Chef: Lead Kitchen Ops & Growth

Sally’s Apizza; Boston (MA); On-site; USD 63,000 - 77,000; Full time

Benefits offered by this job

Sign-on bonus $4,000

Health Insurance

Dental Insurance

Vision insurance

Short-term Disability

Long-Term Disability

Group Life

Paid time off

Job summary

Sally’s Apizza is hiring an Executive Sous Chef to lead daily kitchen operations with a focus on quality, cost control, and consistency. You will work under the General Manager to develop concepts, standardize recipes, and maintain hygiene across the restaurant.

Ideal candidates have strong food prep and knife skills, knowledge of food safety systems, and leadership experience in a full‑service kitchen. Must be able to work 90% in‑kitchen and lift up to 50 lbs, with travel within the region.

Qualifications

• Thorough knowledge of Food Safety systems and procedures.
• Excellent food prep and knife skills.
• Strong computer skills (Microsoft Office, Brink POS preferred).
• Ability to conduct theoretical food, purchasing, and labor costing and analysis.
• English required; Basic Spanish preferred.
• High school or GED; culinary training/degree preferred.
• 2-3 years in a leadership role in a full‑service kitchen.
• ServeSafe Certified credential.

Responsibilities

• As kitchen supervisor, manage all activities in the kitchen.
• Teach and mentor back‑of‑house staff.
• Collaborate with Culinary Operations Manager to develop recipes and procedures.
• Train staff in cleanliness and sanitation best practices.
• Control food costs to budgeted levels.
• Conduct daily shift checks to ensure quality.

Skills

Food safety

Knife skills

Food prep

Leadership

English proficiency

Spanish (basic)

Education

High school or GED

Culinary training or associate degree

Tools

Brink POS

Microsoft Office

ServeSafe Certified

Job description

Sally’s Apizza is hiring an Executive Sous Chef to lead daily kitchen operations with a focus on quality, cost control, and consistency. You will work under the General Manager to develop concepts, standardize recipes, and maintain hygiene across the restaurant.

Ideal candidates have strong food prep and knife skills, knowledge of food safety systems, and leadership experience in a full‑service kitchen. Must be able to work 90% in‑kitchen and lift up to 50 lbs, with travel within the region.