Fine-Dining Sous Chef — Lead Kitchen & Menu Execution

Landry's, Inc.; Boston (MA); On-site; USD 80,000 - 85,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health benefit plans

Dental & vision

Paid sick leave

Paid time off

401(k)

Job summary

Mastro’s Restaurants is seeking a Sous Chef to support the Executive Chef in managing kitchen operations, supervising culinary staff, and ensuring consistency, quality, and food safety during daily service.

You will play a key role in menu execution, staff training, and maintaining high culinary standards in a fine dining atmosphere. The role requires leadership, strong communication, and a hands-on approach to elevate the guest experience.

Qualifications

• 2+ years of culinary management experience in upscale/fine dining is preferred.
• Strong supervision and cost control skills with focus on food/labor costs.

Responsibilities

• Ensure excellence in guest satisfaction through hands-on, lead-by-example management.
• Support Executive Chef in managing back-of-house staff, training, development, and follow-up.
• Achieve or exceed budgeted labor and other cost centers through planning and execution.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and work area organization per OSHA regulations.

Skills

Culinary management

Staff supervision

Budgeting

Leadership

Education

Accredited culinary program

Job description

Mastro’s Restaurants is seeking a Sous Chef to support the Executive Chef in managing kitchen operations, supervising culinary staff, and ensuring consistency, quality, and food safety during daily service.

You will play a key role in menu execution, staff training, and maintaining high culinary standards in a fine dining atmosphere. The role requires leadership, strong communication, and a hands-on approach to elevate the guest experience.