Sous Chef - 1606 Restaurant & Oyster Bar

Beauport Hospitality Group; Gloucester, Northern (MA, KY); Hybrid; USD 75,000 - 80,000; Full time

Benefits offered by this job

Health coverage

Paid time off

Dental & Vision

Dining discounts

Job summary

Beauport Hospitality Group in Gloucester, MA seeks a Sous Chef to oversee daily kitchen operations and mentor the culinary team. You will ensure recipe adherence, inventory control, and food safety while fostering a growth‑oriented environment.

Lead food production with the Executive Chef to achieve high quality and consistency. You will manage weekly inventories, cost metrics, and menu updates, while maintaining service standards and minimizing waste.

Qualifications

• In-depth knowledge of culinary techniques, food safety and sanitation standards.
• Proven inventory management and cost-control practices.
• Baking and pastry experience preferred.
• Proficiency with Office tools and inventory systems.
• Strong attention to detail and ability to stay composed under pressure.
• Excellent written and verbal communication; multilingual a plus.

Responsibilities

• Lead all food production and service activities with Executive Chef and Chef de Cuisine.
• Train and evaluate kitchen staff in techniques, safety and sanitation.
• Enforce recipe, portion and plating standards for consistent presentation.
• Oversee inventory controls, usage reports, and cost metrics; implement FIFO.
• Coordinate receiving, storage, and rotation of food in compliance with health regs.
• Support menu updates, production forecasts and waste minimization.
• Monitor kitchen flow and expediting to maintain service standards.

Skills

Culinary techniques

Food safety & sanitation

Inventory management

Baking & pastry

Microsoft Office Suite

Inventory systems

Attention to detail

Verbal & written communication

Multilingual ability

Tools

Microsoft Office Suite

Inventory management systems

Job description

• Job Tracking ID:512881-914844


• Job Location:Gloucester , MA


• Job Level:Management


• Level of Education:Any


• Job Type:Full-Time/Regular


• Date Updated:09/01/2026


• Years of Experience:5 - 7 Years


• Starting Date:09/01/2026

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

• In conjunction with the Executive Chef and Chef de Cuisine, leadall food production and service activities in the 1606 Restaurant Kitchen


• Train, coach and evaluate kitchen staff in proper preparationtechniques, safety and sanitation


• Enforce recipe, portion and plating standards to ensure creativeand consistent presentation


• Manage weekly and monthly inventory controls, including:
  
  
  
  • Conducting food and supply counts
  
  
  • Reviewing usage reportsand 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 incompliance with health regulations


• Source and select the freshest produce, meats, seafood andspecialty ingredients


• Collaborate with the Executive Chef and Chef de Cuisine to reviewand update menus, recipe specifications and production forecasts


• Monitor kitchen flow and expediting to meet service standards andminimize waste


• Ensure all kitchen equipment is clean, maintained and operational;coordinate repairs with Engineering as needed


• Foster teamwork, accountability and a culture of continuousimprovement in the back-of-house


• Assist the Executive Chef and Chef de Cuisine on special culinaryprojects and events

Experience and Skills

Qualifications and Skills

• In-depth knowledge of culinary techniques, food safety andsanitation 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 andcomposure under pressure


• Strong verbal and written communication skills; bilingual ormultilingual candidates a plus.


• Flexible availability, including nights, weekends and holidays


• Actual compensation is commensurate with relevant skills and qualifications


• Salary range is $75,000-$80,000 per year

Candidate Profile

• Minimum 7 years of professional culinary experience in afull-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-incoolers/freezers, expediting stations


• Combination of individual tasks and team collaboration

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

What can you expect from Beauport Hospitality Group?

• Benefits when working on average 30 hours – including paid timeoff & health coverage (medical, dental, vision)
  
  
  
  • ** Waiting period applies to all Team Members.
  
  
  
  


• Discount when dining at the Beauport Hospitality Group Restaurants.