Lead Kitchen Sous Chef — Growth, Training & Ops

Legal Sea Foods; Boston (MA); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Competitive compensation

Health benefits + 401(k)

Paid time off

Career development & internal promo

Job summary

Legal Sea Foods in Boston, MA is seeking a talented Sous Chef to lead Heart of House operations, ensuring quality, pace, and team cohesion during busy service. You will coach cooks, manage scheduling, monitor food safety and costs, and partner with leadership to deliver consistent guest experiences.

Prior leadership and ServSafe credentials are required; a culinary degree is preferred. We offer competitive compensation, health benefits, PTO, and opportunities for advancement within a structured

Qualifications

• 3-5 years in professional kitchens, including 1+ year in a leadership role.
• Experience leading cooks through busy service and decisions without constant direction.
• Proven ability to develop people, maintain standards, and control costs.
• High school diploma; culinary degree or certificate preferred.
• ServSafe certification and Outlook proficiency.

Responsibilities

• Lead Heart of House operations and direct the kitchen team.
• Coach, train, schedule, and evaluate cooks; address performance issues.
• Run service with focus on recipe execution, products, plate quality, timing, and guest concerns.
• Enforce food safety, sanitation, allergy, and workplace safety standards.
• Control food and labor costs through staffing, inventory, ordering, and variances.
• Use scheduling, inventory, labor, and other restaurant systems to keep operation organized.

Skills

3-5 years in professional kitchens

Experience leading cooks through busy

Developing people and managing costs

ServSafe certification

Education

High school diploma

Culinary degree or certificate preferred

Tools

Microsoft Outlook

Job description

Legal Sea Foods in Boston, MA is seeking a talented Sous Chef to lead Heart of House operations, ensuring quality, pace, and team cohesion during busy service. You will coach cooks, manage scheduling, monitor food safety and costs, and partner with leadership to deliver consistent guest experiences.

Prior leadership and ServSafe credentials are required; a culinary degree is preferred. We offer competitive compensation, health benefits, PTO, and opportunities for advancement within a structured