Senior Sous Chef — Kitchen Ops Lead

Beauport Hospitality Group; Gloucester, Northern (MA, KY); Hybrid; USD 75,000 - 80,000; Full time

Benefits offered by this job

Health coverage

Paid time off

Dental & Vision

Dining discounts

Job summary

Beauport Hospitality Group in Gloucester, MA seeks a Sous Chef to oversee daily kitchen operations and mentor the culinary team. You will ensure recipe adherence, inventory control, and food safety while fostering a growth‑oriented environment.

Lead food production with the Executive Chef to achieve high quality and consistency. You will manage weekly inventories, cost metrics, and menu updates, while maintaining service standards and minimizing waste.

Qualifications

• In-depth knowledge of culinary techniques, food safety and sanitation standards.
• Proven inventory management and cost-control practices.
• Baking and pastry experience preferred.
• Proficiency with Office tools and inventory systems.
• Strong attention to detail and ability to stay composed under pressure.
• Excellent written and verbal communication; multilingual a plus.

Responsibilities

• Lead all food production and service activities with Executive Chef and Chef de Cuisine.
• Train and evaluate kitchen staff in techniques, safety and sanitation.
• Enforce recipe, portion and plating standards for consistent presentation.
• Oversee inventory controls, usage reports, and cost metrics; implement FIFO.
• Coordinate receiving, storage, and rotation of food in compliance with health regs.
• Support menu updates, production forecasts and waste minimization.
• Monitor kitchen flow and expediting to maintain service standards.

Skills

Culinary techniques

Food safety & sanitation

Inventory management

Baking & pastry

Microsoft Office Suite

Inventory systems

Attention to detail

Verbal & written communication

Multilingual ability

Tools

Microsoft Office Suite

Inventory management systems

Job description

Beauport Hospitality Group in Gloucester, MA seeks a Sous Chef to oversee daily kitchen operations and mentor the culinary team. You will ensure recipe adherence, inventory control, and food safety while fostering a growth‑oriented environment.

Lead food production with the Executive Chef to achieve high quality and consistency. You will manage weekly inventories, cost metrics, and menu updates, while maintaining service standards and minimizing waste.