Sous Chef
$70,000–$75,000 year
On-site · Boston, Massachusetts, United States
Job Summary
Sous Chef collaborates with the Executive Chef to plan and direct kitchen food preparation, supervises kitchen staff, ensures high-quality food and presentation, manages the expo process, enforces hygiene and safety standards, and thrives under high-volume, high-pressure conditions. Responsibilities include developing diversified menu items aligned with policy and vision, maintaining guest hospitality excellence, teaching techniques to the team, and coordinating with suppliers and food sources to uphold standards.
Required Qualifications
- 1-3 years of high volume kitchen experience
- Culinary degree preferred
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