Sous Chef- Greater Boston Area

Sous Chef

Legal Sea Foods | Heart of House

Lead a kitchen where quality, pace, and people matter. At Legal Sea Foods, our Sous Chefs take real ownership of the shift: guiding cooks, protecting food and allergy standards, and making the decisions that keep service consistent. If you have led a busy kitchen and know how to develop a team while managing the numbers, we want to hear from you.

What you will own

- Lead Heart of House operations and direct the kitchen team, including when the Executive Chef or Executive Sous Chef is away.

- Coach, train, schedule, and evaluate cooks and other assigned team members; address performance issues and help build a strong bench.

- Run service with attention to recipe execution, approved products, plate quality, timing, and guest concerns.

- Enforce food safety, sanitation, allergy, and workplace safety standards every shift.

- Control food and labor costs through staffing decisions, receiving, inventory, ordering, and follow-up on variances.

- Use scheduling, inventory, labor, hiring, and other restaurant systems to keep the operation organized and accountable.