Sous Chef - Eastern Standard Kitchen and Drinks

Eastern Standard Hospitality is a prominent hospitality group known for its diverse and vibrant culinary concepts situated in the lively Bower plaza of Fenway, Boston. The hospitality group operates three distinct dining experiences: Eastern Standard, a beloved and long-standing restaurant that reopened after 15 years in Kenmore Square; Equal Measure, a curated craft cocktail bar; and Standard Italian, a modern take on Italian cuisine. These establishments serve an eclectic clientele made up of local neighborhood visitors, Boston University students and faculty, residents, and professionals from the restaurant industry. Under the expert leadership of Garret Harker, each concept brings a unique flavor to the Fenway area, blending high-quality food and beverage services with an emphasis on exceptional hospitality and community experience.

The role of Sous Chef at Eastern Standard is a key leadership position within this dynamic hospitality group. This role offers an exciting opportunity for culinary professionals passionate about food and hospitality, and eager to take on new challenges in a multi-concept environment. The Sous Chef will play an integral part in a talented back-of-house team, supporting the Culinary Director and fellow Sous Chefs in managing not only the kitchen operations of Eastern Standard but also driving culinary excellence at its sister venues, Equal Measure and Standard Italian. This is a full-time role offering a competitive salary range of $70,000 to $80,000 depending on experience, paired with a robust benefits package.

Working as an Eastern Standard Sous Chef requires balancing oversight and active participation in daily food preparation and production tasks, managing shifts and transitions on multiple kitchen lines, and ensuring culinary standards are consistently met. Candidates will find themselves deeply involved in the operational rhythm of the kitchen, from maintaining station checklists and conducting pre- and post-shift station checks to assisting on various line stations and fulfilling expo duties as needed. The Sous Chef is expected to be a problem solver who can swiftly troubleshoot any issues arising in the kitchen, while also participating in essential inventory management and ordering processes.

Training and mentoring are core components of the role, reflecting Eastern Standard Hospitality's commitment to cultivating a culture of continuous learning and professional growth among its back-of-house team. The Sous Chef will collaborate closely with the Culinary Director and other Sous Chefs on exciting new menu developments that reflect seasonal ingredients, contemporary trends, and innovative culinary techniques.

In addition to the core culinary functions, the role involves creating and managing kitchen operational systems to enhance workflow efficiency, ensuring that all kitchen staff are equipped to successfully fulfill their duties. The Sous Chef must understand the entire kitchen operation including line stations, prep, expo, and dishwashing stations, as well as maintain rigorous kitchen sanitation to meet health code standards. Effective communication with Front of House and back-of-house colleagues is crucial to maintaining a positive, high-functioning work environment.

Key attributes for success in this position include a genuine passion for hospitality, strong organizational and leadership competencies, excellent communication skills, and the capacity to multitask and adapt in a fast-paced, high-pressure setting. Eastern Standard Hospitality values diversity and inclusivity, welcoming applicants from all backgrounds and ensuring equal opportunity employment across all roles.