Sous Chef

Sous Chef at Goodwin Recruiting summary:

Experienced Sous Chef needed for a high-volume fine-dining restaurant in Boston to supervise kitchen operations, assist with menu development, and ensure food quality and safety. Role requires 3+ years culinary experience with 1–2 years in leadership, flexible availability for evenings/weekends, and responsibilities including staff training, inventory management, and compliance with health regulations. Compensation $75,000–$90,000 plus benefits (medical/dental/vision, PTO, 401(k), and performance bonuses).

We’re seeking a talented and experienced Sous Chef to join our culinary leadership team for a high-volume fine-dining restaurant in Boston, MA.

Sous Chef Compensation & Benefits:

• Salary range of $75,000-$90,000 based on experience
• Medical, Dental, and Vision Insurance
• Paid Time Off (PTO)
• 401(k) Retirement Plan
• Performance-based bonus opportunities

Sous Chef Requirements & Qualifications:

• 3+ years of professional culinary experience, including 1–2 years in a supervisory or leadership role within a high-volume, fine dining environment
• Strong knowledge of kitchen operations, cooking techniques, and food safety standards
• Proven ability to lead, motivate, and develop teams in a fast-paced setting
• Flexible schedule availability, including evenings, weekends, and holidays
• Passion for food, creativity, and consistently delivering high-quality cuisine

Sous Chef Key Responsibilities:

• Supervise and coordinate kitchen staff, including line cooks, prep cooks, and dishwashers
• Assist in the creation and execution of seasonal menus and daily specials
• Ensure consistent quality, taste, and presentation of all dishes
• Train, mentor, and evaluate kitchen staff to support professional growth and efficiency
• Manage inventory, ordering, and receiving of ingredients and supplies
• Maintain kitchen cleanliness, organization, and full compliance with health and safety regulations

Keywords:

sous chef, fine dining, kitchen supervisor, menu development, culinary leadership, food safety, inventory management, staff training, high-volume restaurant