Sous Chef

The Post Oak; Boston (MA); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Extensive training program

Career development opportunities

Dining/retail discounts

Health benefit plans

Dental, vision, life, disability, FSA,

401(k)

Paid sick leave

Paid time off

Monthly discretionary bonus potential

Job summary

Chart House Boston in Boston, MA is seeking a Sous Chef to lead a high-volume kitchen known for seafood and Prime Rib. You will mentor a talented team, ensuring guest satisfaction with a hands-on leadership style in a fast-paced, upscale environment.

The role emphasizes training, cost control, inventory management, and maintaining strict sanitation standards while delivering outstanding guest experiences in a historic waterfront setting.

Qualifications

• At least 2 years of culinary management experience in an upscale / fine dining establishment.
• Strong leadership, communication, and conflict-resolution skills.

Responsibilities

• Ensure excellence in guest satisfaction through a hands-on management style and a 'Do Whatever It Takes' attitude.
• Assist the Executive Chef in managing back-of-house staff, including ongoing training and development.
• 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 adhere to OSHA regulations.

Skills

Culinary management

Staff supervision

Inventory controls

Food/labor cost

Education

Accredited culinary program (plus)

Job description

Overview

Chart House

Boston, MA

Sous Chef

Join the iconic Chart House Boston as a Sous Chef and bring your culinary expertise to one of Long Wharf’s most historic and vibrant waterfront restaurants. Blending rich history with a modern, high-energy dining experience, this role offers the opportunity to lead in a fast-paced kitchen known for creative seafood dishes and Prime Rib, all while mentoring a talented team and delivering exceptional guest experiences. If you’re ready to grow your career in a scenic, high-volume destination that draws locals and visitors alike, we’d love to connect.

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 $65,000.00 - USD $75,000.00 /Yr.