Sous Chef

Sous Chef Two Pence Market Milton, MA Job Details Full-time $55,000 - $65,000 a year 1 day ago Benefits Health insurance Dental insurance Paid time off Career development plan Qualifications Kitchen health and safety standards Teamwork Food service purchasing Operations management Food service health code compliance Team leadership Operational management Coaching Restaurant management Cost control Team development Supervising experience Professional development support Kitchen cost control Inventory tracking for food cost management Attention to detail Team training Kitchen staff training Toast POS Mentoring Organizational skills Leading team collaboration initiatives Materials management in food and beverage Managing kitchen staff Stock receiving Restaurant cost management Food safety Delegation Team motivation (leadership skill) Time management Full Job Description Two Pence Market , opening Summer 2026 in Milton Lower Mills, is hiring a Sous Chef to join our opening management team. Housed in a beautifully restored 1922 bank building at the corner of Adams and Eliot Streets, the market blends historic character—including original woodwork, chandeliers, a fireplace, and the former bank vault, now transformed into a curated bottle shop—with a fresh, chef-driven vision. Two Pence Market will feature seasonal produce, specialty groceries, prepared foods, a coffee and espresso bar, smoothies, house-made bagels, an ice cream window, and outdoor patio seating. Our goal is to breathe new life into a local landmark while creating a vibrant gathering place for the Milton Village and Lower Mills communities. As part of S&R Hospitality Group—home to Steel & Rye, S&R Bakery, and Prairie Fire—we offer opportunities for growth, learning, and career development in a culture built on hospitality, teamwork, and craftsmanship. We're looking for enthusiastic, hardworking people who are excited to help shape something special from day one. Sous Chef (Daytime)

Salary Range:

$55,000-$65,000 Exceptional candidates with significant experience may be considered above the posted range. Position Summary The Sous Chef reports directly to the Executive Chef/Director and plays a critical leadership role in the daily execution of the Two Pence Market kitchen. This is a hands-on position responsible for ensuring breakfast and lunch service are fully prepared, stocked, and executed to the highest standards while leading the daytime production team. The ideal candidate is a strong cook, an organized manager, and a positive leader who thrives in a high-volume environment. They set the tone in the kitchen through professionalism, accountability, and teamwork while helping develop systems, recipes, and staff. This role requires equal parts production, leadership, inventory management, and operational oversight. We're looking for someone who understands how to produce exceptional food at scale—someone with both volume and quality-driven experience who values consistency, execution, and hospitality over unnecessary complexity. Key Responsibilities Lead daily kitchen operations during breakfast and lunch production and service. Ensure all stations are properly stocked, organized, and service-ready each day. Direct and support daytime prep cooks to ensure efficient production and adherence to recipes and standards. Maintain product quality, consistency, and presentation across all prepared foods. Work alongside the team in a hands-on capacity, providing leadership through example. Ensure smooth service execution by anticipating needs, solving problems, and maintaining clear communication. Receive, inspect, organize, and properly store all kitchen deliveries. Manage kitchen inventory levels and place daily and weekly product orders as needed. Monitor and manage kitchen food costs, waste, and product utilization. Communicate production priorities and prep needs to the Kitchen Manager and evening production team to ensure seamless transitions between shifts. Train, coach, and develop kitchen staff while fostering a positive, professional culture. Ensure team members consistently follow recipes, production procedures, food safety standards, and Standard Operating Procedures (SOPs). Assist in the development, refinement, and implementation of recipes and kitchen systems in collaboration with leadership. Support scheduling, staffing, and labor management as directed by the Kitchen Manager. Maintain compliance with all sanitation, health, and safety standards. Complete daily shift communication and handoff notes to management team. Qualifications Minimum 2-3 years of culinary leadership experience in a Sous Chef, Kitchen Manager, or similar supervisory role. Experience in both high-volume production environments and quality-focused kitchens strongly preferred. Strong organizational, communication, and leadership skills. Proven experience with inventory management, ordering, receiving, and food cost control. Experience training, coaching, and developing kitchen staff. Thorough understanding of food safety, sanitation, and kitchen operations. Ability to multitask, prioritize, and remain calm under pressure. Positive, approachable leadership style with a strong work ethic and team-first mentality. Commitment to consistency, quality, and continuous improvement. ServSafe Certification preferred. Tech skills using email, 7Shifts, Toast Physical Requirements Ability to stand and walk for extended periods, including shifts of 8-10 hours. Ability to frequently lift, carry, push, and/or pull up to 50 pounds. Ability to regularly bend, stoop, reach, climb stairs, and perform repetitive motions. Ability to work safely in a fast-paced kitchen environment with exposure to heat, cold, and kitchen equipment. Ability to perform the essential functions of the position, with or without reasonable accommodation. What Success Looks Like Breakfast and lunch service are consistently stocked, organized, and executed on time. Production is completed accurately and efficiently with minimal waste. Inventory levels are maintained and ordering is proactive and organized. Food costs are controlled through proper purchasing, production planning, and product utilization. SOPs and recipes are followed consistently across the team. Kitchen culture remains positive, professional, accountable, and collaborative. Team members continue to develop their skills through ongoing coaching and mentorship. Communication between shifts and managers is clear and consistent. Learn more at our website twopencemarket.com or on Instagram @twopencemarket.

Pay:

$55,000.00 - $65,000.00 per year

Benefits:

Dental insurance Health insurance Paid time off Application Question(s): What interests you about working in a market?

Experience:

food service: 1 year (Required) management: 1 year (Required)

Work Location:

In person