Sous Chef (High-Volume, Brunch-Focused Operations)

Nbutexas; Boston (MA); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Health insurance

Paid vacation and sick time

Daytime schedule (Thu–Mon)

Growth opportunities

Job summary

Nbutexas in Boston is seeking a hands-on Sous Chef to lead high-volume brunch and daytime service. You thrive in a fast-paced environment, emphasizing consistency, systems, and team development to deliver top-quality food at scale.

You will supervise the line and expo, mentor BOH staff, manage prep, inventory, and ordering, and uphold food safety, quality, and cost controls in a busy daytime kitchen.

Qualifications

• 2+ years of Sous Chef or Kitchen Manager experience in a high-volume environment.
• Proven ability to lead during fast-paced service while maintaining quality and consistency.
• Strong knowledge of kitchen systems, inventory management, and food cost control.
• ServSafe certification (or ability to obtain) and strong leadership/communication skills.

Responsibilities

• Lead and execute high-volume brunch service with a strong presence on the line and expo.
• Train, mentor, and develop BOH team members to ensure consistency and accountability.
• Oversee prep, inventory, ordering, and kitchen organization to support efficient operations.
• Maintain quality, food safety, and cost control standards across all areas of the kitchen.

Skills

Team leadership

Food safety

Kitchen systems

Communication

Job description

Sous Chef (High-Volume, Brunch-Focused Operations)

A fast-growing, chef-driven restaurant group is seeking a hands-on Sous Chef to support high-volume brunch and daytime service. This role is ideal for a strong line leader who thrives in fast-paced environments, values consistency and systems, and is committed to developing teams while delivering high-quality food at scale.

Benefits

• 100% employer-sponsored health insurance
• Paid vacation and sick time
• Consistent daytime schedule (Thursday–Monday, no nights)
• Growth opportunities within an expanding restaurant group

Responsibilities

• Lead and execute high-volume brunch service with a strong presence on the line and expo
• Train, mentor, and develop BOH team members to ensure consistency and accountability
• Oversee prep, inventory, ordering, and kitchen organization to support efficient operations
• Maintain quality, food safety, and cost control standards across all areas of the kitchen

Qualifications

• 2+ years of Sous Chef or Kitchen Manager experience in a high-volume environment
• Proven ability to lead during fast-paced service while maintaining quality and consistency
• Strong knowledge of kitchen systems, inventory management, and food cost control
• ServSafe certification (or ability to obtain) and strong leadership/communication skills