Executive Sous Chef

Join the award-winning team at JF Restaurants , led by acclaimed Chef John Fraser. We’re seeking a dynamic Executive Sous Chef to support the oversight and execution of our expanding portfolio within Winthrop Center in Boston —including a fine dining restaurant, food hall, a commissary kitchen, residence dining, and event spaces.

The Executive Sous Chef is a strategic and hands-on leader responsible for the daily operation and culinary excellence of multiple outlets. Reporting directly to the Executive Chef, this individual plays a vital role in maintaining consistency across diverse concepts while driving innovation, quality, and efficiency.

Key Responsibilities: Operational Excellence & Culinary Leadership

• Oversee daily production across all outlets with a focus on consistency, timing, and quality.

• Manage and coordinate service for à la carte dining, private events, room service, and catering.

• Provide kitchen pass coverage and act as the culinary lead when the Executive Chef is offsite.

Team Development & Culture

• Supervise, mentor, and develop a large and diverse culinary team, including Sous Chefs, line cooks, prep cooks, and stewards.

• Conduct daily BOH line-ups and contribute to a positive, respectful, and high-performance culture.

• Support hiring, onboarding, scheduling, and performance reviews.

Menu Development & Execution

• Collaborate with the Executive Chef on seasonal menu creation and recipe testing.

• Ensure accurate recipe documentation, prep lists, and station guides for each outlet.

• Lead training and tastings to ensure consistency in execution and presentation.

Food & Labor Cost Management

• Track and manage food and labor budgets in partnership with BOH management.

• Oversee ordering, inventory, and waste control for all culinary outlets.

• Work closely with commissary team to streamline prep and cross-utilization of products.

Compliance, Cleanliness & Maintenance

• Enforce all DOH, HACCP, and safety protocols across all kitchen spaces.

• Maintain clean, organized, and efficient kitchen environments.

• Report and follow up on equipment maintenance and repair needs.

Requirements:

• Minimum 3–5 years of Sous Chef or Executive Sous Chef experience in high-volume, upscale dining.

• Proven ability to lead multi-outlet operations or large hotel/venue-style kitchens.

• NYC/Boston Food Protection Certification (or willingness to obtain).

• Strong knowledge of seasonal and ingredient-driven cuisine.

• High emotional intelligence and a collaborative, solutions-oriented mindset.

• Proficiency in kitchen management software (inventory, scheduling, recipe costing, etc.) is a plus.

Benefits:

• Salary - $90,000 – $110,000 (based on experience)
• PTO package
• Medical, Dental, and Vision
• Transit Benefits
• 401K
• Dining perks across all Restaurants properties
• Opportunities for professional development

John Fraser Restaurants is proud to be an Equal Opportunity Employer.