Luxury Hotel Junior Sous Chef - Hands-On Culinary Leader

Langham-Hote; Boston (MA); On-site; USD 78,000 - 82,000; Full time

Job summary

The Langham Hospitality Group is seeking a Junior Sous Chef to join the Culinary Leadership Team, supporting daily operation, supervision, organization, and execution of the kitchen. You will lead culinary colleagues and ensure food quality, presentation, cleanliness, productivity, and service standards are met.

You will own assigned areas, anticipate needs, communicate with leadership, participate in production and service, and adapt priorities to business needs while delivering a consistent

Qualifications

• Degree in Culinary Arts preferred.
• 2–4 years in 4-5 star hotel or independent restaurant.
• 1–2 years in kitchen management or lead cook role.
• ServSafe certification

Responsibilities

• Oversee 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.
• 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.

Skills

Culinary technique

Leadership

Communication

Education

Culinary Arts degree or equivalent

Job description

The Langham Hospitality Group is seeking a Junior Sous Chef to join the Culinary Leadership Team, supporting daily operation, supervision, organization, and execution of the kitchen. You will lead culinary colleagues and ensure food quality, presentation, cleanliness, productivity, and service standards are met.

You will own assigned areas, anticipate needs, communicate with leadership, participate in production and service, and adapt priorities to business needs while delivering a consistent