Executive Sous Chef

Executive Sous Chef The Parker Groupe, LLC Boston, MA Job Details Full-time Up to $110,000 a year 13 hours ago Benefits Health insurance Dental insurance Vision insurance 401(k) matching Qualifications Menu design Kitchen health and safety standards Staff supervision Guest relations Food service health code compliance Team leadership Safety regulations Employment law HR legal compliance Cost control Team development Kitchen cost control Inventory tracking for food cost management HR compliance Managing kitchen staff Kitchen staff scheduling Senior leadership Full Job Description

RESPONSIBILITIES

We're looking for an Executive Sous Chef , you will play a pivotal role in maintaining the brand reputation for culinary excellence. You will lead a talented team, oversee daily kitchen operations, and ensure every dish meets our exacting standards. Your expertise will support menu innovation, cost management, and a safe, inspiring work environment and ensure full compliance with all food safety, health, and labour laws in Massachusetts.

Key Responsibilities:

Assist the Executive Chef in planning and executing menu items, ensuring consistency and quality Lead, train, and supervise kitchen staff, fostering a positive and efficient work environment Oversee daily kitchen operations, including prep, cooking, plating, and presentation Manage inventory, ordering, and food cost control to optimize efficiency Maintain kitchen cleanliness and ensure compliance with local health codes, OSHA standards, and food safety regulations Monitor staff adherence to labour laws, including work hours and safety regulations Collaborate on menu development, seasonal specials, and kitchen workflow improvement Address guest feedback promptly and maintain high standards of service Ensure compliance with Massachusetts food safety and health codes, including proper storage, handling, and preparation of food Maintain kitchen operations in accordance with OSHA workplace safety regulations Ensure all kitchen staff follow workplace labor laws, including proper scheduling, breaks, and overtime

QUALIFICATIONS

Minimum 5 years of experience in a high-volume, upscale kitchen, with at least 2 years in a Sous Chef or senior kitchen leadership role. Strong knowledge of contemporary and classical cooking techniques, plating, and menu development Proven leadership skills in managing kitchen staff and operations Experience with inventory management, food cost control, and kitchen scheduling Familiarity with Massachusetts food safety regulations, OSHA standards, and labour laws

Pay:

Up to $110,000.00 per year

Benefits:

401(k) matching Dental insurance Health insurance Vision insurance

Work Location:

In person