Sous Chef

Banners Kitchen & Tap; Boston (MA); On-site; USD 57,000 - 77,000; Full time

Benefits offered by this job

Medical, dental, and vision insurance

401(k) with company match

Performance bonus plans

Paid vacation and holidays

Parental bonding leave

Tuition/certification reimbursement

Discounts at hotels and resorts

Job summary

Banners Kitchen & Tap in Boston, MA, seeks a Sous Chef to assist the Executive Chef in leading a high-volume kitchen and ensuring top-quality meals. You will supervise the culinary team, help hire and train staff, and manage costs while maintaining rigorous safety and sanitation standards.

The role supports menu development and recipe execution, with a focus on teamwork and consistent performance across shifts.

Qualifications

• Minimum of 3 years of culinary experience with 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 menu development, costing, ordering, inventory, and food safety and sanitation.
• Proficient computer skills, including Word and Excel.
• Ability to obtain ServSafe.
• Capacity to work a flexible schedule to accommodate business levels.

Responsibilities

• 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, oversee inventory control, and manage ordering and receiving processes.
• Collaborate with the Executive Chef and culinary team in menu design and recipe development.
• Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies.

Skills

Leadership

High-volume cooking

Team coaching

Food safety

Tools

Word

Excel

Job description

The opportunity

Delaware North’s Patina Group is hiring a Sous Chef to join our team at Banners Kitchen and Tap in Boston, Massachusetts. As a Sous Chef, you will be responsible for supporting the Executive Chef in managing high-volume kitchen operations, ensuring exceptional food quality, and leading the culinary team. 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,oversee inventory control, and manage ordering and receiving processes
• Collaborate with the Executive Chef and culinary team in menu design and recipe development
• 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 menu development, costing, ordering, inventory, and food safety and sanitationProficient computer skills, including Word and Excel
• Ability to obtain ServSafe
• Capacity to work a flexible schedule to accommodate business levels

Shift details

Weekends
10hr shift
Days
Evenings
Holidays

Source: Hospitality Online