Senior Sous Chef - Lead a fast-paced kitchen

LSF CHESTNUT HILL LLC; Thompsonville (MA); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Medical coverage

Dental coverage

Vision coverage

401(k) match

Job summary

Legal Sea Foods is seeking a Sous Chef to lead Heart of House operations and direct the kitchen team in a fast-paced environment. You will coach and schedule cooks, maintain high standards for food quality and safety, and ensure services run smoothly.

You will manage labor and inventory, enforce allergy and sanitation protocols, and collaborate with leadership to optimize costs while delivering guest satisfaction. A culinary background and ServSafe certification are valued.

Qualifications

• 3–5 years in professional kitchens, including leadership roles
• Experience guiding cooks during busy service and making sound decisions
• Record of developing people, maintaining standards, and managing food and labor costs
• ServSafe Food and Alcohol certification and proficiency with Microsoft Outlook

Responsibilities

• Lead Heart of House operations and direct the kitchen team
• Coach, train, schedule, and evaluate cooks and other team members
• Run service with focus on recipe execution, products, plate quality, timing, and guest concerns
• Enforce food safety, sanitation, allergy, and workplace safety standards
• Control food and labor costs through staffing decisions, inventory, and variances follow-up
• Use scheduling, inventory, labor, and restaurant systems to stay organized and accountable

Skills

Leadership

Food safety

Cost control

Scheduling

Mentoring

Allergy standards

Outlook (MS)

Education

High school diploma

Culinary degree preferred

Job description

Legal Sea Foods is seeking a Sous Chef to lead Heart of House operations and direct the kitchen team in a fast-paced environment. You will coach and schedule cooks, maintain high standards for food quality and safety, and ensure services run smoothly.

You will manage labor and inventory, enforce allergy and sanitation protocols, and collaborate with leadership to optimize costs while delivering guest satisfaction. A culinary background and ServSafe certification are valued.