Lead Kitchen Sous Chef — Train Team, Own Service

Legal Sea Foods; Massachusetts; Vor Ort; USD 70.000 - 75.000; Vollzeit

Benefits dieser Stelle

Competitive compensation

Medical/Dental/Vision coverage

401(k) with company match

Paid time off

Zusammenfassung

Legal Sea Foods in Chestnut Hill, MA is seeking a Sous Chef to lead Heart of House operations, guiding a team through busy service while maintaining high standards for quality and guest satisfaction. You will own shift-level decisions, mentor cooks, and ensure safety, food allergy controls, and accurate execution of recipes.

The role emphasizes cost awareness, scheduling, inventory, and consistent leadership to support our kitchen during peak hours.

Qualifikationen

• Minimum 3–5 years in professional kitchens
• At least 1 year as a Sous Chef or in a leadership role
• Proven ability to train and develop staff
• Strong food safety and allergy controls, and cost management

Aufgaben

• Lead Heart of House operations and direct the kitchen team.
• Coach, train, schedule, and evaluate cooks and other team members; address performance issues.
• Run service with attention to recipe execution, product quality, timing, and guest concerns.
• Enforce food safety, sanitation, allergy, and workplace safety standards per shift.
• Control food and labor costs through staffing, inventory, ordering, and variance follow-up.

Kenntnisse

Kitchen leadership

People development

Food safety

Budgeting & labor cost management

Outlook proficiency

Ausbildung

High school diploma; culinary degree or certificate preferred

ServSafe Food and Alcohol certification

Tools

Microsoft Outlook

Jobbeschreibung

Legal Sea Foods in Chestnut Hill, MA is seeking a Sous Chef to lead Heart of House operations, guiding a team through busy service while maintaining high standards for quality and guest satisfaction. You will own shift-level decisions, mentor cooks, and ensure safety, food allergy controls, and accurate execution of recipes.

The role emphasizes cost awareness, scheduling, inventory, and consistent leadership to support our kitchen during peak hours.