Lead Sous Chef — High-Volume Kitchen & Mentorship

Menus & Venues; Wayland (MA); On-site; USD 59,000 - 72,000; Full time

Benefits offered by this job

Benefits package

Discounts across URBN brands

Career development opportunities

Job summary

URBN is seeking a Sous Chef to act as the second in command in a fast-paced, scratch-kitchen environment. You will mentor the BOH team, oversee high-volume service, and ensure culinary excellence across multiple stations while adhering to health and safety standards.

The role requires 2+ years of kitchen management, leadership abilities, and a ServSafe certification or willingness to obtain it. A BS in Culinary Science or related certificate is preferred, with physical endurance for long shifts.

Qualifications

• 2+ years in kitchen management in a high-volume, scratch-cooking environment.
• Proficient with industrial kitchen technology and advanced culinary techniques.
• Ability to lead, mentor, and delegate to a large culinary team.
• Strong sense of urgency and resilience under pressure.
• ServSafe Manager Certification or willingness to obtain it.
• BS degree in Culinary Science or related certificate is highly preferred.
• Standing for long hours (up to 10 hours/day) and ability to lift up to 50 lbs.

Responsibilities

• Mentor BOH team and ensure culinary consistency.
• Direct high-volume service with speed and precision.
• Execute dishes across Sauté, Grill, and Oven stations.
• Ensure health, safety, sanitation compliance.
• Collaborate with Executive Chef on menu design, inventory, and labor scheduling.
• Resolve operational issues with professionalism.

Skills

Kitchen management

Leadership

Time management

ServSafe

Education

BS in Culinary Science

Culinary certificate

Job description

URBN is seeking a Sous Chef to act as the second in command in a fast-paced, scratch-kitchen environment. You will mentor the BOH team, oversee high-volume service, and ensure culinary excellence across multiple stations while adhering to health and safety standards.

The role requires 2+ years of kitchen management, leadership abilities, and a ServSafe certification or willingness to obtain it. A BS in Culinary Science or related certificate is preferred, with physical endurance for long shifts.