Sous Chef

Goodwin Recruiting; Woburn (MA); On-site; USD 65,000 - 70,000; Full time

Benefits offered by this job

Bonus potential

Professional development

Growth opportunities

Job summary

Goodwin Recruiting is seeking an Executive Sous Chef for a growing restaurant group in Woburn, MA. This hands-on leader will oversee daily kitchen operations, build a strong culinary team, and ensure high standards of food quality and execution.

The role requires 1–2 years of leadership in a full-service setting, ServSafe certification, and flexibility to work days, nights, weekends, and holidays. Competitive salary and bonus potential accompany strong growth opportunities.

Qualifications

• At least 1–2 years of culinary leadership in a full-service restaurant.
• Strong cooking, preparation, knife, and expediting skills.
• Understanding of food costs, inventory, purchasing, labor, and P&L statements.
• Hands-on, team-focused leadership style.
• ServSafe certification.
• Ability to work days, nights, weekends and holidays.

Responsibilities

• Oversee daily kitchen operations, preparation, and service.
• Recruit, train, coach, and develop back-of-house staff.
• Maintain food quality, recipe consistency, presentation, and ticket times.
• Manage ordering, inventory, waste, and food costs.
• Enforce food safety and sanitation standards.
• Collaborate with culinary leadership on recipes and systems.
• Develop future kitchen leaders.

Skills

Culinary leadership

Hands-on leadership

Team-focused

Knife skills

Food cost control

P&L understanding

Food safety

Education

ServSafe certification

Job description

Sous Chef – Growing Restaurant Group

Salary: $65,000–$70,000 + Bonus

A rapidly growing restaurant group is seeking a hands-on Executive Sous Chef to lead daily kitchen operations, develop a strong culinary team, and ensure consistent food quality and execution.

Sous Chef Responsibilities:

• Oversee all daily kitchen operations, preparation, and service
• Recruit, train, coach, and develop back-of-house employees
• Maintain food quality, recipe consistency, presentation, and ticket times
• Manage ordering, inventory, waste, product rotation, and food costs
• Enforce food safety, sanitation, and cleanliness standards
• Partner with culinary leadership on recipes, systems, and operational improvements
• Identify and develop future kitchen leaders

Sous Chef Requirements:

• At least 1–2 years of culinary leadership experience in a full-service restaurant
• Strong cooking, preparation, knife, and expediting skills
• Understanding of food costs, inventory, purchasing, labor, and P&L statements
• Hands-on, team-focused leadership style
• ServSafe certification
• Ability to work days, nights, weekends, and holidays as needed

This company offers strong compensation, benefits, bonus potential, professional development, and tremendous growth opportunities as it continues expanding into new markets.