Junior Sous Chef - The Langham, Boston

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

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.

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/