Executive Sous Chef

Exciting new restaurant from James Beard best chef, Tony Messina and Star Chefs rising star nominee Patrick Lipscomb

Seeking cooks and sous chefs with a passion for creativity and quality to work in new technique driven kitchen.

About the Restaurant
The Current South Boston is a brand new 133 seat full-service restaurant plus a dedicated 33 seat cocktail room designed to deliver a different kind of night out. The concept is rooted in craft: the producers, places, tools, and techniques behind food and drink. We rotate features, tell stories through the menu, and build experiences that feel alive, not static.

At the core is a rotating culinary program that immerses the diner in a single theme, be it a product, tool, place, process, or person.

This isn’t just a kitchen job, it’s a front row seat in building something special. The Sous Chef is the engine that makes the vision real every day. You will lead day to day BOH execution in South Boston, set standards, build a strong team, and run clean, consistent, high volume services. You will collaborate closely with the Executive Chef to translate the culinary point of view into systems, training, and great food on the pass every shift.

Who You Are
Standards obsessed:  you care about the details because the details are the experience.
Team builder:  you create accountability without ego and coach people up fast.
Operator first:  you run clean services, tight prep, and disciplined ordering.
Calm under pressure:  you hold the line when it gets busy and keep the room steady.
Craft minded:  you’re excited by ingredients, producers, and seasonal storytelling, and you want to help bring that to life without making it about you.

What You’ll Do
Own execution:  run the line, lead service, and ensure consistency across every plate.
Build the machine:  establish prep systems, pars, station standards, and training that scale.
Lead the team:  coach cooks, set expectations, manage performance, and build culture.
Protect margins:  support ordering, inventory, waste control, and food cost discipline.
Keep it tight:  cleanliness, organization, sanitation, and inspection readiness at all times.
Evolve the menu:  support seasonal updates, specials, and features that reflect the Common Craft mission and keep regulars coming back.

Style of Food Fresh, seasonal, approachable and whimsical steeped in culinary technique, texture, flavor and presentation. Regular rotating menu of shared plates, small and large format dishes. Strong collaboration on menu offerings and culinary features.

Compensation and Growth Competitive salary with bonus potential tied to performance.
Clear growth path as the brand expands.

What We Offer Assist in opening a brand new restaurant in South Boston with a real point of view.
A culture built on craft, collaboration, and execution.
A high standards kitchen with room to grow and real influence over how it runs.