Sous Chef

Landry's Inc.; Boston (MA); On-site; USD 80,000 - 85,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health benefit plans

Dental & vision

Paid sick leave

Paid time off

401(k)

Job summary

Mastro’s Restaurants is seeking a Sous Chef to support the Executive Chef in managing kitchen operations, supervising culinary staff, and ensuring consistency, quality, and food safety during daily service.

You will play a key role in menu execution, staff training, and maintaining high culinary standards in a fine dining atmosphere. The role requires leadership, strong communication, and a hands-on approach to elevate the guest experience.

Qualifications

• 2+ years of culinary management experience in upscale/fine dining is preferred.
• Strong supervision and cost control skills with focus on food/labor costs.

Responsibilities

• Ensure excellence in guest satisfaction through hands-on, lead-by-example management.
• Support Executive Chef in managing back-of-house staff, training, development, and follow-up.
• Achieve or exceed budgeted labor and other cost centers through planning and execution.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and work area organization per OSHA regulations.

Skills

Culinary management

Staff supervision

Budgeting

Leadership

Education

Accredited culinary program

Job description

Overview

Mastro’s Restaurants are renowned for delivering an upscale steakhouse experience defined by premium USDA Prime steaks, fresh seafood, and a sophisticated yet lively atmosphere. Known for exceptional service, elegant interiors, and live music in select locations, Mastro’s blends classic fine dining with a modern luxury feel.

As a Sous Chef, you will support the Executive Chef by managing kitchen operations, supervising culinary staff, and ensuring consistency, quality, and food safety. You play a key role in menu execution, training, and maintaining high culinary standards during daily service.

Benefits

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid sick leave
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Ensuresexcellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthlyinventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment
• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

Pay Range

USD $80,000.00 - USD $85,000.00 /Yr.