Executive Sous Chef - Boston Seaport
$70,000–$85,000 year
On-site · Boston, Massachusetts, United States
Job Summary
Executive Sous Chef leads BOH operations, oversees line cooks, ensures food quality and plating standards, drives kitchen efficiency, mentors Sous Chefs and line staff, mentors cost management including labor and waste, collaborates on menu development, supports hiring and training, enforces health codes and sanitation, and upholds Sally's Apizza culture while preparing to grow into a Chef de Cuisine. Roles include daily line checks, inventory and food rotation, kitchen equipment upkeep, coordinating with CDC and Leadership Team on menu transitions, and maintaining brand standards in a high-volume New Haven-style pizza kitchen.
Required Qualifications
- Minimum 5–7 years of progressive culinary experience
- At least 2 years in a supervisory kitchen role
- ServeSafe Certified required
- English required
- High school diploma or GED required; formal culinary training or associate degree preferred
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