Executive Sous Chef

Executive Sous ChefTake your culinary career to the Boston waterfront! Chart House Boston is seeking an experienced Executive Sous Chef to join our leadership team at our iconic Long Wharf location. We're looking for a talented, hands-on culinary leader who thrives in a fast-paced environment and is ready to bring energy, creativity, and strong kitchen leadership while developing a high-performing team and delivering the exceptional seafood, prime rib, and memorable guest experiences Chart House is known for.Responsibilities:Guest Experience Leadership: Lead by example in delivering exceptional guest experiences while fostering a culture of hospitality, accountability, and a "Do Whatever It Takes" mindsetOperational Excellence: Support the management of labor and operating expenses to meet or exceed budget and profitability goals through effective planning and execution.Financial Management: Assist with inventory management, including purchasing, ordering, biweekly and monthly inventories, and maintaining appropriate product levelsQuality Management: Ensure consistent execution of food quality, presentation, and recipe standards.Safety & Compliance: Maintain compliance with all food safety, sanitation, and workplace safety regulations, including OSHA requirements.Culture & Engagement: Foster a positive, collaborative, and high-performing work environment that promotes teamwork, employee engagement, accountability, and continuous improvement.Business Results: Drive operational success by analyzing performance metrics, identifying opportunities for improvement, implementing action plans, and delivering strong business results.Adaptability & Leadership Presence: Respond effectively to changing business needs, operational challenges, and guest concerns while maintaining a visible and supportive leadership presence throughout the operation.Qualifications:At least 2 years of Culinary Management experience in an upscale / fine dining establishmentStrong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product qualityStrong communication, leadership, and conflict resolution skillsStable and progressive work history; Strong work ethicGraduate of an accredited culinary program is a plusPay Range USD $80,000.00 - USD $90,000.00 /Yr.