Sous Chef

The Post Oak; Boston (MA); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Training program

Career growth

Employee discounts

Health benefits

Dental/ Vision

Job summary

Morton's The Steakhouse in Boston Seaport is seeking a driven Sous Chef to lead daily kitchen operations in a high-volume, upscale setting. You will mentor staff, uphold Morton's culinary standards, and contribute to delivering a premier dining experience with Harbor views and a renowned wine program.

You will support the Executive Chef, manage back-of-house teams, and help drive guest satisfaction while maintaining cost controls and sanitation across the kitchen.

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment.
• Strong knowledge of back-of-house operations, inventory, labor cost and product quality.
• Excellent communication and leadership skills.

Responsibilities

• Maintain exceptional guest satisfaction with a hands-on leadership style.
• Assist Executive Chef in managing back-of-house staff and training.
• Control labor and costs through planning and execution.
• Oversee weekly/monthly inventories and food/supplies ordering.
• Uphold sanitation procedures and OSHA-compliant practices.

Skills

Culinary management

Leadership

Communication

Education

Culinary program degree

Job description

Overview

Morton's The Steakhouse

Boston - Seaport, MA

Sous Chef

Morton's The Steakhouse Seaport is seeking a passionate and driven Sous Chef to join our iconic waterfront destination just steps from Boston's World Trade Center. With panoramic harbor views, a vibrant bar and patio scene, and a reputation for prime-aged beef, fresh seafood, and an award-winning wine program, this is an excellent opportunity for a culinary professional looking to grow their leadership career in an upscale, high-volume environment.

The Sous Chef will support daily kitchen operations, uphold Morton's culinary standards, mentor and develop team members, and help deliver exceptional dining experiences for every guest. From refined private dining events to lively bar service, this role plays a key part in executing the classic Morton's experience while enjoying the "Good Life" with Morton's.

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 detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolutionskills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

Pay Range

USD $70,000.00 - USD $75,000.00 /Yr.