Sous Chef

Park Marine Boating Centers · Scituate, MA · 3 mo ago

ManagementFull-time

Lead culinary innovation by creating inspired menus using fresh, local ingredients and refined cooking techniques
Uphold the highest standards of cleanliness, organization, and operational efficiency across all back-of-house areas
Manage financial performance, including labor planning, cost of goods, and overall P&L accountability
Foster a positive, collaborative, and team-oriented kitchen culture
Mentor, coach, and develop culinary team members to consistently meet and exceed standards
Oversee all back-of-house operations to ensure timely, accurate, and high-quality food execution
Drive guest satisfaction through exceptional culinary experiences and consistent results
Participate actively in training, leadership meetings, and cross-team collaboration
Ensure full compliance with company policies, brand standards, and all food safety and sanitation regulations

1–2+ years of back-of-house operations management, including at least 1 year as a Sous Chef.
Proven success in a fast-paced, high-volume environment.
Experience managing a full-service restaurant and mentoring team members.
Strong understanding of P&L, budgets, inventory, and labor management.
Familiarity with POS systems and OpenTable.
Ability to create memorable dining experiences and WOW moments.
Skilled in coaching, scheduling, and driving continuous improvement.
High school diploma or GED required.
Must be authorized to work in the USA with proper documentation.
Minimum age: 18; ability to obtain necessary licenses or permits.
Able to stand for extended periods and work in a fast-paced environment.
Flexible schedule includes nights, weekends, and holidays.
Excellent communication skills and strong math/cash-handling accuracy.

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