Sushi Chef

Redd Hospitality; Boston (MA); On-site; USD 70,000 - 95,000; Full time

Job summary

Redd Hospitality in Boston is seeking a passionate Kitchen Manager or Executive Sous Chef to join our culinary team. The role supports the Executive Chef in overseeing kitchen operations, ensuring high standards of food quality, safety, and presentation, and contributing to menu planning and events.

The ideal candidate thrives in a fast-paced environment, excels at team leadership, and demonstrates creativity in menu development while maintaining strict food safety and waste control.

Qualifications

• Proven experience as a Sous Chef or similar role in food service.
• Strong knowledge of food safety practices and regulations.
• Experience in banquet service preferred but not mandatory.
• Excellent team management and leadership of a diverse kitchen staff.
• Proficient in inventory management and stock control.
• Creative in menu planning and culinary execution.
• Ability to work under pressure with attention to detail.
• Flexible shifts including evenings, weekends and holidays.

Responsibilities

• Prepare and present high-quality dishes meeting standards.
• Supervise kitchen staff and ensure efficient workflow and safety.
• Collaborate on menu planning with Executive Chef.
• Manage inventory and ordering while minimizing waste.
• Train and mentor kitchen staff on safety and culinary skills.
• Maintain cleanliness and health-compliance in kitchen.
• Assist in banquet preparation and timely event service.
• Monitor food quality during prep and service to ensure consistency.

Skills

Team management

Menu planning

Food safety

Banquet service experience

Staff training

Job description

Overview

We are seeking a passionate and skilled Kitchen Manager or Executive Sous Chef to join our culinary team. The ideal candidate will have a strong background in events. As a Executive Sous Chef or Kitchen Manager, you will assist the Executive Chef in overseeing kitchen operations, ensuring high standards of food quality, safety, and presentation. This role is perfect for someone who thrives in a fast-paced environment and is eager to contribute to menu planning and kitchen management.

Duties

• Assist in the preparation and presentation of high-quality dishes that meet our restaurant's standards.
• Supervise kitchen staff, ensuring efficient workflow and adherence to food safety regulations.
• Collaborate with the Executive Chef on menu planning and development, incorporating seasonal ingredients and customer preferences.
• Manage inventory levels, ordering supplies as needed while minimizing waste.
• Train and mentor kitchen staff on food handling techniques, safety protocols, and culinary skills.
• Maintain cleanliness and organization of the kitchen area, ensuring compliance with health regulations.
• Participate in banquet preparation and execution as required, ensuring timely service during events.
• Monitor food quality during preparation and service to ensure consistency and excellence.

Requirements

• Proven experience as a Sous Chef or in a similar role within a food service environment.
• Strong knowledge of food safety practices and regulations.
• Experience in banquet service is preferred but not mandatory.
• Excellent team management skills with the ability to motivate and lead a diverse kitchen staff.
• Proficient in inventory management practices to ensure efficient stock control.
• Strong culinary skills with an emphasis on creativity in menu planning.
• Ability to work under pressure while maintaining attention to detail.
• Flexibility to work various shifts, including evenings, weekends, and holidays as needed.

Join our team where your culinary expertise will be valued, and your contributions will help shape an exceptional dining experience for our guests.