Junior Sous Chef

Langham-Hote; Boston (MA); On-site; USD 78,000 - 82,000; Full time

Job summary

The Langham Hospitality Group is seeking a Junior Sous Chef to join the Culinary Leadership Team, supporting daily operation, supervision, organization, and execution of the kitchen. You will lead culinary colleagues and ensure food quality, presentation, cleanliness, productivity, and service standards are met.

You will own assigned areas, anticipate needs, communicate with leadership, participate in production and service, and adapt priorities to business needs while delivering a consistent

Qualifications

• Degree in Culinary Arts preferred.
• 2–4 years in 4-5 star hotel or independent restaurant.
• 1–2 years in kitchen management or lead cook role.
• ServSafe certification

Responsibilities

• Oversee daily food preparation, production, and service within assigned outlets and banquet operations as needed.
• Ensure all food is prepared, seasoned, cooked, held, and presented according to established recipes, specifications, plating standards, and quality expectations.
• Actively monitor food quality throughout preparation and service rather than relying solely on final inspection.
• Ensure all mise en place is completed accurately and on time for service.
• Anticipate production and service needs and proactively address deficiencies before they affect the operation.
• Maintain awareness of business levels, reservations, BEOs/PEOs, menu changes, special events, VIPs, and other operational requirements.
• Maintain organization and readiness of assigned kitchen areas throughout the shift.
• Support banquet production and execution when required based on business needs.
• Manage day-to-day staffing and labor controls including motivating, coaching and keeping the team on task.
• Maintain a professional, calm and confident appearance.

Skills

Culinary technique

Leadership

Communication

Education

Culinary Arts degree or equivalent

Job description

About Langham Hospitality Group

A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying'nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East.

LHG's approach to hospitality centres on open and genuine interactions with guests, colleagues and the world around us. With dedicated colleagues across four continents, we foster an engaging and respectful workplace to nurture careers, delight guests, and embrace the company's vision to building great memories together.

PURPOSE AND OBJECTIVES OF POSITION

The Junior Sous Chef is a member of the Culinary Leadership Team responsible for supporting the daily operation, supervision, organization, and execution of the kitchen. This role provides direct leadership to culinary colleagues while ensuring that food quality, presentation, cleanliness, productivity, and service standards are consistently maintained.

The Junior Sous Chef is expected to take ownership of assigned areas of the operation, anticipate operational needs, communicate effectively with the Culinary Leadership Team, and follow responsibilities through to completion without requiring continuous direction.

The position requires a hands-on leadership approach. The Junior Sous Chef is expected to actively participate in production and service while also supervising, coaching, organizing, and directing the culinary team. The role supports outlet and banquet operations based on business needs and must be able to adapt priorities accordingly.

The Junior Sous Chef works closely with the Executive Chef, Executive Sous Chef, Sous Chefs, and other kitchen leaders to maintain culinary standards, control food and labor costs, develop colleagues, and deliver a consistent luxury guest experience.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Oversee and participate in daily food preparation, production, and service within assigned outlets and banquet operations as needed.
• Ensure all food is prepared, seasoned, cooked, held, and presented according to established recipes, specifications, plating standards, and quality expectations.
• Actively monitor food quality throughout preparation and service rather than relying solely on final inspection.
• Ensure all mise en place is completed accurately and on time for service.
• Anticipate production and service needs and proactively address deficiencies before they affect the operation.
• Maintain awareness of business levels, reservations, BEOs/PEOs, menu changes, special events, VIPs, and other operational requirements.
• Ensure proper communication and execution of menu changes, 86'd items, substitutions, special requests, and dietary restrictions.
• Maintain organization and readiness of assigned kitchen areas throughout the shift.
• Support banquet production and execution when required based on business needs.
• Manage day-to-day staffing and labor controls including motivating, coaching and keeping the team on task.
• Maintain a professional, calm and confident appearance.

JOB KNOWLEDGE, SKILL AND ABILITY

• Advanced knowledge of culinary technique and application.
• Personable and able to convey messages clearly and concisely.
• Ability to adapt to changing demands as related to food and beverage operations.

SAFETY REQUIREMENTS

• Food Safety: Abides by local and national food safety requirements and ensures that others do so by monitoring FIFO inventory and visually inspecting food preparation, delivery activities, and overall cleanliness of the operation.

EDUCATION AND/OR EXPERIENCE

• Degree in Culinary Arts preferred, 2 to 4 years' experience in a 4-5 star hotel or independent restaurant with 1-2 years in a kitchen management or lead cook role.

CERTIFICATES, LICENSES, REGISTRATIONS

• ServSafe

PHYSICAL DEMANDS

• Able to grasp, lift and/or carry up to 50 lbs. as needed.
• Able to work long hours plus the ability to stand, sit or walk for extended periods of time.

SALARY RANGE

• $78,000 - $82,000 annually

Source: Hospitality Online