Sous Chef

Momosan Ramen Boston, by Morimoto at Hub Hall; Boston (MA); On-site; USD 56,000 - 77,000; Full time

Job summary

Join a dynamic and innovative culinary team as a Sous Chef at a leading restaurant in Boston. This role offers the opportunity to showcase your expertise in Japanese cuisine, particularly ramen and sushi, while supporting the Executive Chef in a high-volume kitchen. You'll lead a talented team, ensuring exceptional food quality and presentation, while also managing kitchen operations efficiently. With a focus on personal and professional growth, this position provides a platform to inspire and develop your culinary skills in an exciting environment. If you're passionate about food and leadership, this is the perfect opportunity for you.

Benefits

Medical, Dental, and Vision Insurance

401(k) with Company Match

Annual Performance Bonus

Paid Vacation Days

Paid Parental Leave

Tuition Reimbursement

Friends-and-Family Discounts

Qualifications

• 3+ years of culinary experience with supervisory responsibilities.
• Exceptional skills in high-volume cooking and food presentation.
• Knowledge of food safety and sanitation best practices.

Responsibilities

• Supervise and lead the culinary team, ensuring high-quality food preparation.
• Assist in hiring, training, and mentoring team members.
• Maintain a safe and organized kitchen compliant with health regulations.

Skills

Culinary Skills

Leadership Abilities

Japanese Cuisine Expertise

High-Volume Cooking

Food Presentation

Recipe Adherence

Education

Culinary Degree

Tools

Microsoft Word

Microsoft Excel

Job description

The opportunity

Delaware North’s Patina Restaurant Group is hiring a Sous Chef to join our team at Momosan Ramen by Morimoto in Boston, Massachusetts.

We are seeking a skilled and passionate Sous Chef with a strong background in Japanese cuisine—particularly in ramen and sushi preparation. In this role, you’ll support the Executive Chef in overseeing all aspects of kitchen operations in a high-volume environment, ensuring the highest standards of food quality, consistency, and presentation.

If you have excellent culinary skills, creativity, and strong leadership abilities, we encourage you to apply and help inspire and develop our team.

Pay

Minimum – Anticipated Maximum Base Salary: $56,800 – $76,700 / year

In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at https://careers.delawarenorth.com/benefits/

What we offer

At Delaware North, we care about our team members’ personal and professional journeys. These are just some of the benefits we offer:

• Medical, dental, and vision insurance
• 401(k) with up to 4% company match
• Annual performance bonus based on level, as well as individual, company, and location performance
• Paid vacation days and holidays
• Paid parental bonding leave
• Tuition and/or professional certification reimbursement
• Generous friends-and-family discounts at many of our hotels and resorts

What will you do?

• Supervise and lead the culinary team, ensuring production efficiency, proper culinary techniques, adherence to recipe standards, and high-quality food preparation
• Assist in hiring, training, and mentoring team members, while creating a cohesive work environment
• Support food and labor cost management, prepare schedules, oversee inventory control, and manage ordering and receiving processes
• Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies

More about you

• Minimum of 3 years of culinary experience with previous supervisory responsibilities in a large production kitchen or high-volume food and beverage operation
• Exceptional skills in high-volume cooking, food presentation, and precise recipe adherence with the ability to lead, coach, and motivate a diverse team
• Knowledge of best practices for monitoring food and labor cost, menu development, costing, ordering, inventory, and food safety and sanitation
• Proficient computer skills, including Word and Excel
• Ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications
• Capacity to work a flexible schedule to accommodate business levels

Shift details

Monday to Friday
Weekends
Holidays
10 hour shift
12 hour shift

Source: Hospitality Online