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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $75,000.00 - $1.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Paid Time Off
Job Description
LPM Restaurant & Bar is a globally acclaimed French Mediterranean dining concept renowned for its vibrant atmosphere, exceptional culinary creations, and an expertly crafted pastry program. With locations around the world, LPM offers a refined dining experience blending traditional French techniques with Mediterranean flavors. The brand is well known for its commitment to quality, innovation, and premium service, making each visit a memorable experience for patrons. The Boston branch is a fresh addition to the LPM family, promising to bring this celebrated dining experience to the city’s culinary scene. It is an exciting time for the restaurant, especially as it... Show More
Job Requirements
- Two years of experience as Jr. Sous Chef required
- Two years of experience as Sous Chef required
- Ability to work in fast-paced, high-volume environment
- Strong leadership and communication skills
- Flexible availability including nights, weekends, and holidays
- Detail-oriented with passion for quality and consistency
- Knowledge of French or Mediterranean cuisine (preferred for Hot Kitchen)
- Experience in pastry kitchen and French techniques (preferred for Pastry)
Job Qualifications
- Previous experience as a Junior Sous Chef or strong Sous Chef/Line Cook ready to step up (Hot Kitchen)
- Background in fine dining or upscale restaurant preferred (Hot Kitchen)
- Knowledge of French or Mediterranean cuisine is a plus (Hot Kitchen)
- Previous experience in pastry kitchen (Pastry Sous Chef, Junior Sous, or Chef de Partie) (Pastry)
- Strong knowledge of French pastry techniques preferred (Pastry)
- Experience in high-end pastry programs is a plus (Pastry)
- Strong leadership and communication skills
- Ability to work in a fast-paced, high-volume environment
- Detail-oriented with a passion for quality and consistency
- Flexible availability, including nights, weekends, and holidays
Job Duties
- Assist in managing daily kitchen operations and service
- Ensure consistency, quality, and presentation of all dishes
- Supervise and support line cooks or pastry team members
- Maintain food safety, sanitation, and hygiene standards
- Assist with inventory, ordering, and stock control
- Support training and development of team members
- Help manage food cost, portion control, and minimize waste
- Ensure compliance with recipes and company standards
- Oversee preparation and execution of savory menu items (Hot Kitchen)
- Support all stations including grill, sauté, and garde manger (Hot Kitchen)
- Ensure smooth service during high-volume operations (Hot Kitchen)
- Oversee preparation and execution of desserts and baked goods (Pastry)
- Ensure consistency in pastry presentation and quality (Pastry)
- Apply strong knowledge of French pastry techniques (Pastry)
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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