Junior Sous Chef - The Langham, Boston

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

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.

The Langham, Boston is one of the city’s most historic hotels and one of the most iconic luxury hotels in the US. You will be assisting to lead a passionate & talented Food & Beverage team to drive excellence in guest experience and the overall success of Outlet Kitchens including Grana, The Fed and Private Kitchen, by delivering high standards in guest experience & colleague engagement in alignment with the culture and values of Langham Hospitality Group.

Key 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.

Qualifications:

• Advanced knowledge of culinary technique and application.
• 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.
• 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.
• Ability to adapt to changing demands as related to food and beverage operations.
• 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.
• ServSafe certification
• Legally authorized to work in the United States.

Salary Range:

• $78,000 - $82,000 annually

For more information about the property, please visit: https://www.langhamhotels.com/en/the-langham/boston/