Position: Sous Chef – The Langham, Boston
About: The Sous Chef position at a prestigious hotel involves daily supervision, management, and direction of culinary operations for the Restaurants and Room Service. The role requires practical creativity in developing innovative dishes while maintaining profit goals alongside the Executive Chef. A strong knowledge of food handling and preparation techniques is essential, focusing on training the culinary team for consistency in production and presentation.
Requirements: Degree in Culinary Arts preferred; 2 to 4 years’ experience in a 4-5 star hotel or independent restaurant in a kitchen management role; experience with menu development, costing, and recipe production; Advanced knowledge of culinary technique and application; ServSafe certification; legally authorized to work in the United States
Benefits: health insurance, 401(k), employee discount on food and beverages, flexible work schedule conducive to work-life balance
