Hands-On Sous Chef — Lead a High-Volume Kitchen

Career Group Companies; Boston (MA); On-site; USD 65,000 - 75,000; Full time

Job summary

A leading restaurant group in Boston is seeking a passionate Sous Chef to join their back-of-house team. The ideal candidate will have strong culinary skills and experience, supporting the Executive Chef with daily operations and team development. Responsibilities include supervising kitchen staff, ensuring food quality, and maintaining a positive kitchen culture. Candidates should have 2-3+ years of culinary experience, a culinary degree or certificate, and a commitment to high standards in food presentation and safety.

Qualifications

• 2-3+ years of culinary experience required.
• Proven experience as a Sous Chef in a fast-paced, high-volume restaurant environment.
• Thorough knowledge of cooking techniques and equipment.
• Excellent knowledge of food safety and sanitation regulations.
• A creative approach to food presentation.

Responsibilities

• Support the Executive Chef and Executive Sous Chef in overseeing daily kitchen operations.
• Supervise, train, and mentor Line Cooks and Prep Cooks.
• Execute menu items with precision, maintaining high culinary standards.
• Uphold strict health, safety, and sanitation standards.
• Help monitor inventory levels and communicate ordering needs.
• Maintain a clean, organized, and efficient kitchen environment.
• Lead by example, fostering a positive and team-focused culture.

Skills

Culinary experience

Food quality focus

Cooking techniques knowledge

Leadership skills

Organizational skills

Ability to remain calm

Education

Culinary degree or certificate

Job description

A leading restaurant group in Boston is seeking a passionate Sous Chef to join their back-of-house team. The ideal candidate will have strong culinary skills and experience, supporting the Executive Chef with daily operations and team development. Responsibilities include supervising kitchen staff, ensuring food quality, and maintaining a positive kitchen culture. Candidates should have 2-3+ years of culinary experience, a culinary degree or certificate, and a commitment to high standards in food presentation and safety.