Senior Executive Sous Chef

Jobtailor; Boston (MA); On-site; USD 90,000 - 130,000; Full time

Job summary

Jobtailor in Boston is seeking an experienced culinary leader to run the pass during peak service, mentor staff, and uphold high food presentation and sanitation standards in a fine dining environment. The role requires ServSafe certification within 30 days, Michelin-starred experience preferred, and strong capabilities in inventory management, labor scheduling, and team leadership.

You will train junior cooks, manage operations in the absence of the Executive Chef, oversee vendor relations, and

Qualifications

• GED or equivalent experience; college degree preferred.
• Fine dining experience required; Michelin-starred experience preferred.
• ServSafe certification within 30 days of hire.
• Knowledge of labor scheduling, inventory management, and procurement.
• Ability to lead and communicate with a diverse culinary team.
• Knowledge of local food safety regulations.

Responsibilities

• Run the pass during peak service, controlling ticket flow, timing, and communication between stations.
• Delegate daily prep and service duties to line cooks, prep cooks, and stewards.
• Inspect each station prior to service to verify prep levels and readiness.
• Assume responsibility for kitchen operations, scheduling, and leading the team in the absence of the Executive Chef.
• Inspect every dish before it leaves the kitchen against presentation standards.
• Conduct tastings during preparation and service to verify seasoning, temperature, and recipe accuracy.
• Work the line directly during rushes, and cover any station during absences or vacations.
• Track inventory, manage rotation, and order produce, proteins, and dry goods against forecast.
• Process vendor invoices and support labor scheduling as needed.
• Mentor junior cooks on knife skills, technique, and station efficiency.
• Monitor and log temperatures for cooling, holding, and cooking, and uphold health department and sanitation standards.

Skills

Team leadership

Inventory management

Labor scheduling

Food safety regulations

Communication

Mentoring

Delegation

Dish presentation standards

Temperature monitoring

Recipe accuracy

Education

GED

College degree preferred

Job description

• Run the pass during peak service, controlling ticket flow, timing, and communication between stations
• Delegate daily preparation and service duties to line cooks, prep cooks, and stewards
• Inspect each station prior to service to verify prep levels and readiness
• Assume responsibility for kitchen operations, scheduling, and leading the team in the absence of the Executive Chef
• Inspect every dish before it leaves the kitchen against presentation standards
• Conduct tastings during preparation and service to verify seasoning, temperature, and recipe accuracy
• Work the line directly during rushes, and cover any station during absences or vacations
• Track inventory, manage rotation, and order produce, proteins, and dry goods against forecast
• Process vendor invoices and support labor scheduling as needed
• Mentor junior cooks on knife skills, technique, and station efficiency
• Monitor and log temperatures for cooling, holding, and cooking, and uphold health department and sanitation standards

Requirements

• GED or equivalent experience required; a college degree is preferred
• Experience in fine dining is required; experience at a Michelin-starred establishment is preferred
• ServSafe certification required within 30 days of hire
• Working knowledge of labor scheduling, inventory management, and procurement
• Strong ability to lead and communicate with a diverse culinary team
• Knowledge of local food safety regulations

Core Competencies

Demonstrates expertise in kitchen operations, including inventory management, labor scheduling, and food safety compliance. Proven ability to lead and mentor a culinary team while maintaining high standards of food presentation and quality.

Highest-signal resume keywords

• ServSafe Certification
• Fine Dining Experience
• Inventory Management
• Labor Scheduling
• Team Leadership

ATS Optimization Keywords

Hard Skills

• Kitchen Operations
• Food Safety Regulations
• Recipe Accuracy
• Temperature Monitoring
• Dish Presentation Standards

Soft Skills

• Communication
• Mentoring
• Delegation
• Team Collaboration

Certifications & Qualifications

• GED
• ServSafe Certification

Industry Keywords

• Fine Dining
• Michelin-Starred
• Culinary Team
• Vendor Invoices
• Sanitation Standards