Hands-On Sous Chef — Lead Line & Team Development

One Haus; Boston (MA); On-site; USD 60,000 - 90,000; Full time

Job summary

One Haus in Boston is seeking an experienced Sous Chef or Executive Sous Chef to lead the culinary team with hands-on execution and a focus on hospitality, quality, and consistency.

You will work closely with the executive leadership to guide daily kitchen operations, mentor junior cooks, and drive menu execution, inventory control, and cost management in a high-volume, chef-driven environment.

Qualifications

• Progressive culinary leadership experience (Sous Chef/Executive Sous Chef or similar).
• Experience in high-volume, full-service, chef-driven restaurants.
• Strong understanding of kitchen operations, food costing, inventory, labor controls, scheduling.
• Proven ability to train, mentor, and develop culinary teams.
• Knowledge of food safety, sanitation standards, and DOH regulations.
• Excellent organizational, communication, and leadership skills.
• Ability to stay composed in a fast-paced service environment.
• Flexible schedule including evenings, weekends, and holidays.

Responsibilities

• Lead daily kitchen operations and ensure exceptional quality, consistency, and execution during service.
• Run the line with confidence and clear communication across stations.
• Assist with menu execution, specials, and seasonal offerings while maintaining recipe integrity.
• Support purchasing, receiving, inventory management, and vendor coordination.
• Assist with scheduling, labor deployment, and daily operational planning.
• Train, coach, and mentor line cooks and junior team members.
• Foster a positive kitchen culture built on teamwork, professionalism, and hospitality.
• Maintain sanitation, food safety, and health compliance standards.
• Support equipment maintenance and kitchen organization.
• Monitor food cost, labor, waste, and inventory controls aligned with financial goals.
• Collaborate with front-of-house leadership for seamless guest experiences.
• Contribute to private dining events, catering, and other culinary initiatives.

Skills

Culinary Leadership

Line Cook Experience

Mentoring

Food Costing

Inventory Management

Food Safety

Communication

Team Development

Job description

One Haus in Boston is seeking an experienced Sous Chef or Executive Sous Chef to lead the culinary team with hands-on execution and a focus on hospitality, quality, and consistency.

You will work closely with the executive leadership to guide daily kitchen operations, mentor junior cooks, and drive menu execution, inventory control, and cost management in a high-volume, chef-driven environment.