Sous Chef

Seaport Entertainment Management, LLC; United States; On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Medical, dental & vision coverage

401(k) with company match contributions

Generous paid time off policy

Free family meal

50% employee discount at our businesses

Job summary

Seaport Entertainment Management, LLC is looking for an experienced Sous Chef to manage daily kitchen operations. This role involves mentoring staff, ensuring culinary excellence, and collaborating with the Chef de Cuisine for menu planning.

The ideal candidate will have over 3 years of culinary management experience, strong leadership skills, and a passion for food. The position offers a competitive salary between $70k and $80k, along with benefits including medical coverage and a robust paid time off policy.

Qualifications

• Minimum of 3+ years of experience in a Culinary Management role.
• Strong passion for food and hospitality.
• Ability to thrive in a high-paced kitchen environment.

Responsibilities

• Oversee daily kitchen operations and culinary processes.
• Provide leadership and support to kitchen staff.
• Mentor and guide cooks and kitchen support.

Skills

Culinary techniques

Leadership

Communication

Time management

Education

Culinary degree or relevant certifications

Tools

Microsoft Office applications

Job description

About the Role

Reporting directly to the Chef de Cuisine, the Sous Chef is responsible for day‑to‑day kitchen operations, collaborating closely with the chef de cuisine to drive culinary excellence. This position requires a seasoned culinary professional with a passion for innovation, a commitment to quality, and the ability to inspire and guide the kitchen staff.

Responsibilities

• Oversee daily kitchen operations, planning, and successfully execute culinary processes in line with quality and brand standards under the direction of the Chef de Cuisine.
• Provide leadership and support to kitchen staff, fostering a positive and collaborative work environment.
• Mentor and guide cooks and kitchen support, encouraging skill development and commitment to culinary excellence.
• Collaborate with the Chef de Cuisine to contribute ideas for menu planning, incorporating creativity and innovation.
• Actively participate in the development of new dishes, ensuring they align with the company’s culinary vision.
• Oversee the entire food preparation process, ensuring that all dishes meet the highest quality and presentation standards.
• Supervise and coordinate the work of line cooks, ensuring efficiency and adherence to recipes.
• Conduct comprehensive training for new kitchen staff, covering cooking techniques, safety protocols, and kitchen procedures.
• Provide ongoing coaching and development opportunities, encouraging a culture of continuous improvement.
• Maintain vigilance over ingredient quality, conducting regular taste tests and visual inspections.
• Implement rigorous quality control measures to uphold the company’s culinary standards.
• Collaborate in the creation of staff schedules, ensuring optimal coverage during peak hours and special events.
• Address staffing needs, conduct performance reviews, and handle disciplinary actions when necessary.
• Enforce strict adherence to health and safety regulations within the kitchen.
• Conduct regular inspections to maintain impeccable cleanliness and hygiene standards.
• Assist in managing inventory levels, placing orders, and implementing strategies to minimize waste.
• Contribute to the development and updating of standard operating procedures.
• Perform all other tasks as duties as assigned and/or per business need.

Qualifications

• Minimum of 3+ years of experience in a Culinary Management role and/or equivalent relevant experience.
• Strong passion for food and hospitality.
• In-depth knowledge of culinary techniques, menu planning, and kitchen management.
• Exceptional leadership, communication, and interpersonal skills.
• Ability to thrive in a high‑paced kitchen environment while maintaining composure under pressure.
• Excellent verbal and written communication skills.
• Excellent time management, active listening, and learning skills.
• Excellent coaching and mentoring skills.
• Knowledge of Microsoft Office applications, scheduling, inventory, and purchasing systems.
• A Food Handler’s Certificate is required.
• Culinary degree or relevant certifications are preferred.
• Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays.

Physical Requirements

• Ability to lift and carry items weighing 10 – 30 pounds on a regular basis and up to 50 pounds on a regular (or occasional) basis.
• Ability to stand for prolonged periods of time.
• Ability to perform essential job functions consistently, safely, and successfully with ADA, FMLA, and other federal, state, and local standards.

Compensation

$70k – $80k

Benefits

• Medical, dental & vision coverage
• 401(k) with company match contributions
• Life insurance coverage
• Generous paid time off policy
• Free family meal
• 50% employee discount at our businesses
• Robust employee referral bonus program

Growth Opportunities

Access to diverse experiences within restaurants, entertainment, sports, retail, and hospitality, gaining exposure across different industries and roles. Emphasis on promoting from within, offering mentorship, collaboration, resources, and clear paths to advancement.