Junior Sous Chef: Luxury Hotel Kitchen Excellence

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

Job summary

The Langham, Boston, part of Langham Hospitality Group, seeks a seasoned culinary leader to guide daily kitchen operations across outlets and banquets. You will uphold exacting standards in food preparation, plating, and guest experience, while mentoring a team to deliver exceptional service in a luxury setting.

As a food & beverage leader, you will manage production, menu changes, and dietary requests, ensuring quality and consistency during high-volume service in a historic luxury hotel

Qualifications

• Advanced knowledge of culinary technique.
• Degree in Culinary Arts preferred, 2–4 years in a 4-5 star hotel or restaurant.
• Able to lift up to 50 lbs and work long hours.

Responsibilities

• Oversee daily food preparation, production, and service in outlets and banquet operations.
• Ensure food meets recipes, plating standards, and quality expectations.
• Monitor food quality during preparation and service, not just at inspection.
• Complete mise en place on time for service.
• Anticipate production and service needs and address deficiencies proactively.
• Stay aware of reservations, menus, events, VIPs, and operational requirements.
• Communicate and execute menu changes, substitutions, and dietary restrictions.
• Maintain organization of kitchen areas throughout shifts.
• Support banquet production and execution as needed.
• Manage day-to-day staffing and labor, coaching and keeping the team focused.

Skills

Culinary technique

ServSafe certification

Food safety knowledge

Education

Culinary Arts degree preferred

Job description

The Langham, Boston, part of Langham Hospitality Group, seeks a seasoned culinary leader to guide daily kitchen operations across outlets and banquets. You will uphold exacting standards in food preparation, plating, and guest experience, while mentoring a team to deliver exceptional service in a luxury setting.

As a food & beverage leader, you will manage production, menu changes, and dietary requests, ensuring quality and consistency during high-volume service in a historic luxury hotel