Sous Chef

Morton's The Steakhouse; Boston (MA); On-site; USD 45,000 - 75,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health plans

Dental & Vision

401(k)

Paid sick leave

Paid time off

Bonus potential

Job summary

Morton's The Steakhouse Seaport in Boston is seeking a passionate Sous Chef to lead in a high-volume, upscale setting with harbor views and premium dining experiences.

You will support daily kitchen operations, uphold Morton's standards, mentor team members, and help deliver exceptional dining for every guest while contributing to a dynamic private dining and bar program.

Qualifications

• 2+ years of Culinary Management experience in an upscale or fine dining establishment.
• Strong knowledge of back-of-house operations, supervision, inventory controls, and food/labor cost.
• Excellent communication, leadership, and conflict-resolution skills.
• Stable and progressive work history with a strong work ethic.
• Graduation from an accredited culinary program is a plus.

Responsibilities

• Ensures excellence in guest satisfaction with a hands-on, lead-by-example management style.
• Assist Executive Chef in managing back-of-house staff, 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 and organize work areas in compliance with OSHA regulations.

Job description

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

• Ensures excellence 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 monthly inventories, 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 $70,000.00 - USD $75,000.00 /Yr.