Sous Chef Leader: Elevate Dishes, Mentor Your Team

Goodwin Recruiting; Hingham (MA); On-site; USD 60,000 - 75,000; Full time

Benefits offered by this job

Health, dental, and vision insurance

Paid vacation time

401(k) with company match

Employee meal discounts

Wellness and fitness program discounts

Job summary

Goodwin Recruiting is seeking a Sous Chef to lead and develop a high-performing kitchen team, ensuring culinary excellence and consistent guest experiences. You will coach hourly staff, manage daily operations, and uphold safety and quality standards in a fast-paced environment.

The role emphasizes leadership, coaching, and hands-on execution, with opportunities to drive menu quality, cost controls, and guest satisfaction across events and service periods.

Qualifications

• 1–3 years of culinary leadership or management experience.
• Culinary degree preferred but not required.
• Strong culinary skills and kitchen knowledge.
• Experience coaching and developing hourly team members.
• Excellent organizational and problem-solving skills.
• Ability to work evenings, weekends, and holidays as needed.

Responsibilities

• Ensure all food meets quality, consistency, and presentation standards.
• Lead by example during service, maintaining urgency, professionalism, and attention to detail.
• Train, coach, and develop culinary team members.
• Assist with inventory management, ordering, food cost controls, and labor management.
• Support special events, catering, and promotional initiatives as needed.

Skills

Culinary leadership

Coaching

Organizational skills

Problem solving

Schedule flexibility

Education

Culinary degree preferred

Job description

Goodwin Recruiting is seeking a Sous Chef to lead and develop a high-performing kitchen team, ensuring culinary excellence and consistent guest experiences. You will coach hourly staff, manage daily operations, and uphold safety and quality standards in a fast-paced environment.

The role emphasizes leadership, coaching, and hands-on execution, with opportunities to drive menu quality, cost controls, and guest satisfaction across events and service periods.