Sous Chef

Job Title:

Sous Chef Location:

Brookline, MA Reports To:

Executive Chef, Culinary Director Employment Type:

Full-TimeSchedule:

Variable (Day and Night Shifts, Including Weekends and Holidays) Prairie Fire is an award-winning, wood-fired restaurant in Coolidge Corner, Brookline, rooted in simple, technique-driven cooking and a deep commitment to local farms and producers. Recently recognized by The Boston Globe as one of the "18 Neighborhood Restaurants We Can't Live Without," Prairie Fire is part of S&R Hospitality, which also includes Steel & Rye in Milton and the soon-to-open Two Pence Market. We are seeking a talented Sous Chef to join our leadership team and help drive daily kitchen operations, menu execution, staff development, and culinary excellence. The Sous Chef will play a vital role in ensuring smooth daily operations, consistent food quality, and team productivity in collaboration with the Executive Chef.

Key Responsibilities:

Oversee all kitchen operations during assigned shifts, including opening and closing responsibilities. Regularly work and lead multiple stations while supervising line execution and supporting service needs. Execute and supervise both daytime and nighttime service shifts. Maintain a strong presence on the line to keep cooks consistently moving, productive, and focused on execution. Ensure all food items meet strict quality control and consistency standards before leaving the kitchen. Follow and enforce the exact execution of all recipes to maintain product integrity and consistency. Train, motivate, and supervise kitchen staff to uphold kitchen standards and efficiency. Monitor inventory levels, assist with ordering, and minimize waste through proper rotation and control. Utilize computer systems for ordering, inventory management, and scheduling. Collaborate with the Executive Chef and Culinary Director on menu development, daily specials, and seasonal offerings. Ensure the kitchen adheres to all food safety and sanitation guidelines at all times. Step into the leadership role in the absence of the Executive Chef.

Requirements:

2+ years of leadership experience in a high-volume restaurant kitchen, including experience as a Sous Chef or similar supervisory role. Strong technical cooking skills with the ability to lead by example. Proven ability to manage kitchen staff effectively and maintain a smooth service flow. Ability to follow recipes with precision and enforce consistency across the team. Detail-oriented with a strong commitment to quality control and execution. Must be flexible and available to work both day and night shifts, including weekends and holidays. Must be comfortable working a station regularly while managing the kitchen team. Excellent organizational, time management, and communication skills. Strong computer skills are required, including proficiency with Microsoft Excel for inventory tracking, ordering, and scheduling. Prompt attention to email communication Ability to stand for extended periods and move between multiple kitchens including navigating stairs Valid Food Handler's Certification (or ability to obtain upon hire).

Compensation & Benefits:

Competitive annual salary of $65,000-$75,000 commensurate with experience Subsidized Medical and Dental insurance coverage Paid vacation time (salaried managers accrue up to 2 weeks annually) Paid sick time up to 40 hours annually in accordance with MA Paid Sick Time Law Professional development reimbursement Employee dining discounts As S&R Hospitality continues to grow, this position offers opportunities for advancement into broader culinary leadership roles across multiple concepts.

To Apply:

Please submit your resume and a brief cover letter outlining your relevant experience and availability to brad@prairiefirebrookline.com

Company Information:

Prairie Fire is part of S&R Hospitality, a growing collection of hospitality-driven businesses that includes Steel & Rye in Milton and the soon-to-open Two Pence Market. Across all of our concepts, we are committed to thoughtful hospitality, supporting local farms and producers, and making exceptional food from scratch. We take pride in producing our pasta, bread, pizza dough, and many other core ingredients in-house.

Pay:

$65,000.00 - $70,000.00 per year

Benefits:

Dental insurance Food provided Health insurance Paid time off

Work Location:

In person