Sous Chef

Sous Chef Marker 34 | Amesbury, MA About the restaurant A new waterfront restaurant and bar opening in 2026 at the Amesbury Point Marina on the Merrimack River. Designed as a year-round destination, the restaurant will offer upscale-casual dining with a bar-forward experience, featuring elevated New England coastal cuisine with a french bistro twist. Fresh seafood, raw bar selections, and seasonally driven specials in a nautical, waterfront setting. The restaurant includes approximately 80 indoor seats, 35 outdoor deck seats, a large indoor/outdoor bar, private event space, and transient boat-in dining access. Our goal is to create a vibrant, welcoming gathering place for locals, boaters, and visitors—and a kitchen that delivers consistent quality, creativity, and execution at a high level. The Role Culinary Operations Assist the Executive Chef in overseeing all back-of-house kitchen operations Execute menu items consistently with attention to presentation, quality, and timing Support seasonal menu development, specials, and recipe testing Ensure proper food preparation, portioning, and plating standards are maintained Lead kitchen operations during service periods and act as chef-on-duty when needed Maintain strong communication between kitchen and front-of-house teams Team Leadership & Training Help train, mentor, and develop kitchen staff to maintain a positive and professional culture Assist with scheduling and labor management to support operational efficiency Foster accountability, teamwork, and cleanliness throughout the kitchen Support onboarding and continued culinary education for team members Lead by example through professionalism, urgency, and work ethic Food Safety & Compliance Maintain all health, sanitation, and food safety standards in accordance with local and state regulations Ensure proper storage, labeling, rotation, and handling of all food products Monitor kitchen cleanliness and organization throughout all stations Support inventory management, ordering, and waste reduction initiatives Operational Responsibilities Assist with food cost management and inventory controls Help minimize waste and improve operational efficiencies Monitor prep levels and product usage to support smooth daily operations Collaborate with management on systems, processes, and kitchen organization improvements Qualifications 3+ years of kitchen leadership experience in a high-volume restaurant environment Strong knowledge of culinary techniques, food safety, and kitchen operations Ability to lead calmly and effectively under pressure Excellent communication and organizational skills ServSafe certification Compensation Competitive compensation based on experience Opportunities for growth and advancement Collaborative and team-oriented culture Employee dining discounts and additional benefits Why Join our Team This is a rare opportunity to be a part of a new waterfront kitchen from day one—from systems and standards to culture and cuisine. If you are a hands-on culinary leader who values consistency, teamwork, and thoughtful execution, we'd love to hear from you.

Job Type:

Full-time Benefits:

Paid time off

Health Insurance Work Location:

In person

Pay:

$65,000.00

• $70,000.

00 per year

Benefits:

Health insurance Paid time off

Work Location:

In person Sous Chef 14 Merrimac Street, Amesbury, MA 01913 $65,000

• $70,000 a year
• Full-time $65,000
• $70,000 a year
• Full-time Sous Chef Marker 34 | Amesbury, MA About the restaurant A new waterfront restaurant and bar opening in 2026 at the Amesbury Point Marina on the Merrimack River.

Designed as a year-round destination, the restaurant will offer upscale-casual dining with a bar-forward experience, featuring elevated New England coastal cuisine with a french bistro twist. Fresh seafood, raw bar selections, and seasonally driven specials in a nautical, waterfront setting. The restaurant includes approximately 80 indoor seats, 35 outdoor deck seats, a large indoor/outdoor bar, private event space, and transient boat-in dining access. Our goal is to create a vibrant, welcoming gathering place for locals, boaters, and visitors—and a kitchen that delivers consistent quality, creativity, and execution at a high level. The Role Culinary Operations Assist the Executive Chef in overseeing all back-of-house kitchen operations Execute menu items consistently with attention to presentation, quality, and timing Support seasonal menu development, specials, and recipe testing Ensure proper food preparation, portioning, and plating standards are maintained Lead kitchen operations during service periods and act as chef-on-duty when needed Maintain strong communication between kitchen and front-of-house teams Team Leadership & Training Help train, mentor, and develop kitchen staff to maintain a positive and professional culture Assist with scheduling and labor management to support operational efficiency Foster accountability, teamwork, and cleanliness throughout the kitchen Support onboarding and continued culinary education for team members Lead by example through professionalism, urgency, and work ethic Food Safety & Compliance Maintain all health, sanitation, and food safety standards in accordance with local and state regulations Ensure proper storage, labeling, rotation, and handling of all food products Monitor kitchen cleanliness and organization throughout all stations Support inventory management, ordering, and waste reduction initiatives Operational Responsibilities Assist with food cost management and inventory controls Help minimize waste and improve operational efficiencies Monitor prep levels and product usage to support smooth daily operations Collaborate with management on systems, processes, and kitchen organization improvements Qualifications 3+ years of kitchen leadership experience in a high-volume restaurant environment Strong knowledge of culinary techniques, food safety, and kitchen operations Ability to lead calmly and effectively under pressure Excellent communication and organizational skills ServSafe certification Compensation Competitive compensation based on experience Opportunities for growth and advancement Collaborative and team-oriented culture Employee dining discounts and additional benefits Why Join our Team This is a rare opportunity to be a part of a new waterfront kitchen from day one—from systems and standards to culture and cuisine. If you are a hands-on culinary leader who values consistency, teamwork, and thoughtful execution, we'd love to hear from you.

Job Type:

Full-time Benefits:

Paid time off

Health Insurance Work Location:

In person

Pay:

$65,000.00

• $70,000.

00 per year

Benefits:

Health insurance Paid time off

Work Location:

In person