Lead Kitchen Team: High-Volume Sous Chef

LSF LEGAL CROSSING LLC; Boston (MA); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical coverage

Dental coverage

Vision coverage

401(k) with company match

Paid time off

Wellness programs

Management training and development

Job summary

Legal Sea Foods in Boston is seeking a driven Sous Chef to lead Heart of House operations, guide cooks, protect food and allergy standards, and ensure consistent service during busy shifts. You will coach, train, schedule, and evaluate team members, manage food and labor costs, and enforce safety protocols.

Requirements: 3–5 years in professional kitchens with at least 1 year in leadership; a high school diploma (culinary degree preferred); ServSafe certification and proficiency with Microsoft

Qualifications

• 3–5 years in professional kitchens.
• At least 1 year in a sous chef or leadership role.
• ServSafe Food and Alcohol certification.
• Proficiency with Microsoft Outlook.

Responsibilities

• Lead Heart of House operations and kitchen team when leadership is away.
• Coach, train, schedule, and evaluate cooks; address performance issues.
• Run service with focus on recipe execution, approved products, plate quality and timing.
• Enforce food safety, sanitation, allergy, and workplace safety standards.
• Control food and labor costs through staffing, inventory, ordering and variance follow-up.
• Use scheduling, inventory and restaurant systems to stay organized and accountable.

Skills

Kitchen leadership

Staff development

Food cost control

Decision making

Food safety

Education

High school diploma

Culinary degree or certificate (preferred)

Tools

Microsoft Outlook

Job description

Legal Sea Foods in Boston is seeking a driven Sous Chef to lead Heart of House operations, guide cooks, protect food and allergy standards, and ensure consistent service during busy shifts. You will coach, train, schedule, and evaluate team members, manage food and labor costs, and enforce safety protocols.

Requirements: 3–5 years in professional kitchens with at least 1 year in leadership; a high school diploma (culinary degree preferred); ServSafe certification and proficiency with Microsoft