Sous Chef - 1606 Restaurant & Oyster Bar

Beauport Hospitality Group; Gloucester (MA); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Health coverage

Paid time off

Dining discounts

Job summary

The Beauport Hospitality Group in Gloucester, MA seeks a seasoned Sous Chef to oversee daily kitchen operations, mentor the culinary team and ensure high‑quality cuisine and presentation. You will enforce recipe standards, manage inventory and food safety while fostering a growth‑oriented back‑of‑house culture.

Minimum 7 years in a full‑service kitchen, with at least 2 years in a supervisory role; ServSafe certification preferred.

Qualifications

• 7+ years in a full‑service restaurant kitchen.
• 2+ years in kitchen management or supervision.
• ServSafe certification preferred.

Responsibilities

• Lead all food production and service activities in the kitchen.
• Train, coach and evaluate kitchen staff on prep techniques and safety.
• Enforce recipe, portion and plating standards for consistency.
• Manage inventory counts, cost controls and FIFO procedures.
• Oversee receiving, storage and rotation of food products.
• Collaborate on menu updates, production forecasts and waste reduction.
• Ensure equipment cleanliness and maintenance; coordinate with Engineering.
• Foster teamwork and drive continuous improvement in back‑of‑house.

Skills

Culinary techniques

Inventory management

Baking & pastry

MS Office proficiency

Attention to detail

Communication skills

Bilingual a plus

Flexible availability

Education

ServSafe certification

Tools

Inventory management systems

Job description

The Sous Chef will oversee daily kitchen operations, support and mentor the culinary team, and ensure consistent, high‑quality cuisine and presentation. This role is responsible for recipe adherence, inventory control, food safety, and fostering a positive, growth‑oriented work environment. Success is measured by kitchen efficiency, guest satisfaction and the professional development of the team.

Responsibilities

• In conjunction with the Executive Chef and Chef de Cuisine, lead all food production and service activities in the 1606 Restaurant Kitchen.
• Train, coach and evaluate kitchen staff in proper preparation techniques, safety and sanitation.
• Enforce recipe, portion and plating standards to ensure creative and consistent presentation.
• Manage weekly and monthly inventory controls, including:
  • Conducting food and supply counts.
  • Reviewing usage reports and cost‑of‑goods metrics.
  • Implementing stock rotation, proper labeling and first‑in, first‑out (FIFO) procedures.
• Oversee receiving, storage and rotation of all food products in compliance with health regulations.
• Source and select the freshest produce, meats, seafood and specialty ingredients.
• Collaborate with the Executive Chef and Chef de Cuisine to review and update menus, recipe specifications and production forecasts.
• Monitor kitchen flow and expediting to meet service standards and minimize waste.
• Ensure all kitchen equipment is clean, maintained and operational; coordinate repairs with Engineering as needed.
• Foster teamwork, accountability and a culture of continuous improvement in the back‑of‑house.
• Assist the Executive Chef and Chef de Cuisine on special culinary projects and events.

Experience and Skills

Qualifications and Skills

• In‑depth knowledge of culinary techniques, food safety and sanitation standards.
• Proven experience in inventory management and cost‑control practices.
• Practical baking and pastry skills preferred.
• Proficiency with Microsoft Office Suite and inventory management systems.
• Exceptional attention to detail, multi‑tasking ability and composure under pressure.
• Strong verbal and written communication skills; bilingual or multilingual candidates a plus.
• Flexible availability, including nights, weekends and holidays.
• Actual compensation is commensurate with relevant skills and qualifications.
• Salary range is $70,000-$75,000 per year.

Candidate Profile

• Minimum 7 years of professional culinary experience in a full‑service restaurant kitchen.
• At least 2 years in a kitchen management or supervisory role.
• Baking and pastry experience strongly preferred.
• ServSafe certification preferred.
• Demonstrated ability to train, motivate and lead a team of 25+ employees.
• Strong organizational, communication and problem‑solving skills.

Physical Requirements

• Ability to stand and move for up to 10 hours per shift.
• Ability to lift and carry up to 80 lbs.
• Comfortable working in a hot, fast‑paced kitchen environment.
• Primarily back‑of‑house: production kitchen, walk‑in coolers/freezers, expediting stations.
• Combination of individual tasks and team collaboration.

The Beauport Hospitality Group is an equal opportunity employer encouraging diversity in the workplace. All qualified applicants will receive consideration for employment without regard to race, color, national origin, gender (including pregnancy), age, religion, disability, sexual orientation, veteran status, or any other status or characteristic protected by law.

What can you expect from Beauport Hospitality Group?

• Benefits when working on average 30 hours – including paid time off & health coverage (medical, dental, vision)
  • Waiting period applies to all Team Members.
• Discount when dining at the Beauport Hospitality Group Restaurants.