Executive Sous Chef

About the role

Morton’s the Steakhouse Boston, MA (Seaport) is seeking an Executive Sous Chef to join their iconic waterfront destination. The role offers panoramic harbor views, a vibrant bar and patio scene, and a reputation for prime-aged beef, fresh seafood, and an award-winning wine program.

Responsibilities

• Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up
• Achie or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment
• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

Pay

USD $75,000.00 - USD $90,000.00 /Yr.