Upscale Sous Chef — Lead & Elevate Fine-Dining Kitchen

The Post Oak; Boston (MA); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Extensive training program

Career development opportunities

Employee discounts

Health benefit plans

401(k)

Paid sick leave

Paid time off

Monthly bonus potential

Job summary

Morton's The Steakhouse in Boston's Seaport is seeking a passionate Sous Chef to support daily kitchen operations and uphold culinary standards. You will mentor team members while delivering exceptional dining experiences.

This opportunity is ideal for a culinary professional looking to grow their leadership career in an upscale environment. The role involves managing staff, ensuring guest satisfaction, and overseeing inventory.

Qualifications

• At least 2 years of Culinary Management experience in upscale/fine dining.
• Strong knowledge of back of house operations including inventory controls.
• Stable work history with a strong work ethic.

Responsibilities

• Ensure excellence in guest satisfaction and lead by example.
• Assist in managing all back of house staff and training.
• Oversee weekly and monthly inventories and ordering of supplies.
• Maintain sanitation procedures and organization of work area.

Skills

Culinary Management

Staff Supervision

Inventory Control

Communication

Leadership

Conflict Resolution

Education

Graduate of accredited culinary program

Job description

Morton's The Steakhouse in Boston's Seaport is seeking a passionate Sous Chef to support daily kitchen operations and uphold culinary standards. You will mentor team members while delivering exceptional dining experiences.

This opportunity is ideal for a culinary professional looking to grow their leadership career in an upscale environment. The role involves managing staff, ensuring guest satisfaction, and overseeing inventory.