Executive Sous Chef - SL
About the role
Sodexo Live! Airline Lounges is seeking an Executive Sous Chef to lead culinary operations for the British Airways Lounge at Logan Int’l Airport in Boston. This hands-on leadership role is responsible for delivering an elevated guest experience. Strong leadership experience in scratch kitchen operations is required, with a preference for candidates from luxury hotel, restaurant, or hospitality backgrounds. Nights, weekends, and holiday availability is required.
Join a role where your culinary leadership and creativity shape exceptional dining experiences every day. As the Executive Sous Chef, you will provide hands-on guidance within a small but dynamic culinary operation—overseeing menu planning, program execution, and staff development. You’ll work closely with both internal partners and external clients, managing the full catering process from initial concept through seamless execution. In this role, you’ll support the Executive Chef in directing all kitchen operations within the convention center, ensuring consistent delivery of high-quality food and service. You will lead and mentor the culinary team, uphold safety and sanitation standards, and play a vital part in executing diverse menus for large-scale events, banquets, conventions, and hospitality services. This is an opportunity to make a direct impact on guest experience while driving operational excellence behind the scenes.
Accountable for managing people, setting direction and deploying resources; typically responsible for performance evaluation, pay reviews and hire/fire decisions. Results are primarily achieved through the work of others and typically depend on the manager's ability to influence and negotiate with parts of the organization. Progression within Career Band reflects acquisition of broad technical expertise, business and industry knowledge, and process and people leadership capabilities. Accountable for business, functional or operational areas, processes or programs, which may include dotted-line or matrixed management.
Responsibilities
- Contribute to menu creation and customization based on client needs, seasonal ingredients, and dietary requirements.
- Support high-quality food preparation and presentation for large events.
- Oversee daily kitchen operations to maintain strong preparation, service, and quality standards.
- Coordinate with event managers to ensure food service aligns with event timelines.
- Maintain compliance with all health, safety, and food handling regulations.
- Assist with budget oversight, cost control, and waste reduction.
- Train, mentor, and motivate kitchen staff to enhance skills and efficiency.
- Supervise team communication and organization to support smooth operations.
- Collaborate with other departments to help deliver a seamless guest experience.
Requirements
- 2–3 years minimum experience in a recognized concept or hospitality location.
- Excellent leadership and communication skills with the ability to maintain the highest culinary standards.
- Experience as a Sous Chef or similar role in a high-volume kitchen.
- Strong culinary knowledge across multiple cuisines and techniques.
- Leadership skills with the ability to develop and motivate staff.
- Solid organization and time management abilities.
- Ability to perform under pressure and manage multiple tasks.
- Knowledge of food safety, sanitation, and inventory practices.
- Clear, effective communication skills.
- Ability to work safely in tight, noisy, and temperature-variable environments; able to lift up to 50 lbs.
- Flexibility to work nights, weekends, holidays, and extended hours.
- Education Requirement: Associate degree or equivalent experience.
- Related Experience: 1 year.
Pay
Pay Range: $56,270 per year – $87,230 per year.
Schedule
Nights, weekends, and holiday availability required; flexibility for extended hours.
Benefits
- Medical, Dental, Vision Care and Wellness Programs
- 401(k) Plan with Matching Contributions
- Paid Time Off and Company Holidays
- Career Growth Opportunities and Tuition Reimbursement