Junior Sous Chef — Elevate Luxury Hotel Kitchens

Chuan Spa; Boston, Northern (MA, KY); Hybrid; USD 78,000 - 82,000; Full time

Job summary

The Langham, Boston is seeking an experienced culinary leader to oversee daily food preparation across outlets and banquet operations, maintaining high standards and guest satisfaction. You will ensure recipes, plating, and quality expectations are met, while managing mise en place, menu changes, dietary requests, and VIP considerations.

With 2–4 years in a 4–5 star setting and a lead cook or kitchen-management background, you will coach staff and uphold FIFO and sanitation protocols; ServSafe

Qualifications

• Advanced culinary technique and application.
• 2-4 years in a 4-5 star hotel or independent restaurant.
• 1-2 years in kitchen management or lead cook role.
• Able to lift up to 50 lbs and stand for extended periods.
• Legally authorized to work in the United States.

Responsibilities

• Oversee daily food preparation, production, and service in outlets and banquet operations.
• Ensure all dishes meet recipes, plating standards, and quality expectations.
• Monitor food quality during prep and service, not just at the end.
• Complete mise en place accurately and on time.
• Anticipate production and service needs and address deficiencies.
• Track reservations, events, VIPs, and menu changes.
• Communicate and execute menu changes and dietary substitutions.
• Maintain organized kitchen areas and support banquet production as needed.
• Lead day-to-day staffing, coaching, and performance.
• Maintain professional appearance and demeanor.

Skills

Culinary technique

Team management

Food safety

Quality control

FIFO inventory

Education

Degree in Culinary Arts

Tools

ServSafe Certification

Job description

The Langham, Boston is seeking an experienced culinary leader to oversee daily food preparation across outlets and banquet operations, maintaining high standards and guest satisfaction. You will ensure recipes, plating, and quality expectations are met, while managing mise en place, menu changes, dietary requests, and VIP considerations.

With 2–4 years in a 4–5 star setting and a lead cook or kitchen-management background, you will coach staff and uphold FIFO and sanitation protocols; ServSafe