Senior Sous Chef — Lead High-Volume Scratch Kitchen

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

Benefits offered by this job

URBN family with growth opportunities

Employee discounts across URBN brands

Competitive benefits package

Job summary

URBN is seeking a Sous Chef to serve as the second in command in our high-volume scratch kitchen. The successful candidate will lead a team across multiple stations, uphold culinary standards, and drive excellence in speed, precision, and plating.

This fast-paced role requires hands-on mentorship of the BOH, strict health and safety compliance, and collaboration with the Executive Chef on menus, inventory, and scheduling. We offer benefits, growth within URBN brands, and competitive compensation.

Qualifications

• Minimum 2 years of kitchen management experience in a high-volume, scratch-cooking environment.
• Proven ability to lead, mentor, and delegate tasks effectively to a large culinary team.
• Active ServSafe Manager Certification or willingness to take the course.
• BS degree in Culinary Science or related certificate is highly preferred.
• Must be able to stand for long periods (up to 10 hours) and lift up to 50 lbs.

Responsibilities

• Manage and mentor the BOH team with hands-on training.
• Direct high-volume service with speed and precision while maintaining plating quality.
• Execute dishes across Sauté, Grill, and Oven stations.
• Ensure compliance with health, safety and sanitation standards.
• Coordinate with Executive Chef on menu design, inventory management, and labor scheduling.
• Resolve operational issues with a positive, professional approach.

Skills

Kitchen management

Mentoring staff

Delegation

Time management

ServSafe Manager Certification

Culinary degree preferred

Stamina (long hours)

Lifting up to 50 lbs

Education

BS in Culinary Science or related

Job description

URBN is seeking a Sous Chef to serve as the second in command in our high-volume scratch kitchen. The successful candidate will lead a team across multiple stations, uphold culinary standards, and drive excellence in speed, precision, and plating.

This fast-paced role requires hands-on mentorship of the BOH, strict health and safety compliance, and collaboration with the Executive Chef on menus, inventory, and scheduling. We offer benefits, growth within URBN brands, and competitive compensation.