Pay Growth
?
out of 5
Not enough data
Not enough info to score pay or growth
Sous Chef - Essex, MA
Job
Great Marsh
Essex, MA (In Person)
$59,195 Salary, Full-Time
Review key factors to help you decide if the role fits your goals.
Job Security
?
out of 5
Not enough data
Calculating job security score...
Total Score
66
out of 100
Average of individual scores
Skill Insights
Compare your current skills to what this opportunity needs—we'll show you what you already have and what could strengthen your application.
Job Description
Sous Chef - Essex, MA Great Marsh Essex, MA Job Details Full-time $53,709.16 - $64,682.00 a year 1 day ago Benefits Health insurance Paid time off Opportunities for advancement Qualifications Kitchen health and safety standards Teamwork ServSafe Team leadership Patience Managing kitchen staff Leadership Full Job Description We are building a new restaurant and assembling a kitchen team that will set the standard from day one. We are seeking an experienced Sous Chef who thrives in a fast-paced environment and understands that successful kitchens are built on preparation, accountability, teamwork, and consistent execution. The Sous Chef will work directly with the Chef de Cuisine and management team to lead daily operations, train staff, maintain quality standards, and ensure every service is executed at a high level. This is an opportunity to be part of a growing restaurant group and help build something special from the ground up. Responsibilities Assist in leading all kitchen operations and service periods Supervise and support line cooks, prep cooks, and utility staff Ensure food quality, consistency, and presentation standards are met Train, coach, and develop culinary team members Oversee daily prep production and station readiness Help manage inventory, ordering, receiving, and product rotation Monitor labor efficiency and productivity Enforce sanitation, food safety, and cleanliness standards Maintain a positive, professional, and organized work environment Step into leadership roles when the Chef de Cuisine is off-site Qualifications Minimum 3 years of culinary leadership experience Previous Sous Chef, Kitchen Manager, or Lead Line Cook experience preferred Strong knowledge of kitchen operations and food safety standards Experience in high-volume restaurant environments Excellent organizational and communication skills Ability to lead by example and maintain composure under pressure ServSafe Certification preferred What We're Looking For We are looking for leaders, not managers.