Sous Chef — Culinary Leader with Growth & Benefits

NEXDINE Hospitality; Boston (MA); On-site; USD 41,000 - 44,000; Full time

Benefits offered by this job

Generous Compensation & Benefits

Health, Dental & Vision Insurance

Company-Paid Life Insurance

401(k) Savings Plan

Paid Time Off

Employee Assistance Program (EAP)

Career Growth Opportunities

Various Employee Perks and Rewards

Job summary

NEXDINE Hospitality in Brighton, MA is seeking a Sous Chef to join our team. The role reports to the Executive Chef/Chef Manager and is responsible for culinary results, supervision of kitchen and front‑of‑house staff, and ensuring service standards are met.

The candidate will develop and execute culinary results to exceed customer expectations, manage food preparation and final presentation, and support cost controls.

Qualifications

• High school diploma or equivalent is required.
• 1–3 years’ experience in a similar role.
• Culinary school certificate or degree preferred.
• Microsoft Office Suite experience preferred.
• ServSafe Certification, Choke Safety Certification, and Allergen Awareness Certification (MA) required.

Responsibilities

• Assist with menu creation and cost control using recipes and costing.
• Ensure quality and presentation of all dishes.
• Support culinary team with production, execution, and presentation.
• Oversee catering operations and manage vendor relationships.
• Supervise cooks and ensure food safety and sanitation standards.
• Provide excellent customer service and engage with guests.

Education

High school diploma or equivalent

Culinary school certificate or degree

Tools

Microsoft Office Suite

Job description

NEXDINE Hospitality in Brighton, MA is seeking a Sous Chef to join our team. The role reports to the Executive Chef/Chef Manager and is responsible for culinary results, supervision of kitchen and front‑of‑house staff, and ensuring service standards are met.

The candidate will develop and execute culinary results to exceed customer expectations, manage food preparation and final presentation, and support cost controls.