B&G Oysters, Chef Barbara Lynch’s James Beard Award winning South End oyster bar, is seeking a qualified Sous Chef to join their team.
As Sous Chef, you will work closely with B&G’s Chef de Cuisine on menu development, execution, and standards; manage inventory as well as food cost and purchasing optimization; support with the hiring, training, and management of a dynamic yet steadfast team; as well maintenance of a clean and organized restaurant.
A crucial element of this position will be your ability to provide your team with the tools they need to do their job, and to be a conduit of information from the line level to upper management. You will work closely with the management team to support and refine existing systems and introduce new processes to ensure consistency and productivity among our staff. In line with the core ethos of the Barbara Lynch Collective, you will be expected to continually strive to improve the environment around you in creative, yet effective ways, while always growing.
Ideal candidates will have at least 2 years experience as a line cook. This is a full-time position, with an open schedule including evening and weekend availability required. Benefits include group health and dental insurance, life insurance, a 401k plan, paid time off, Aflac, and an EAP Program.
For consideration, please submit your resume and cover letter to Chef de Cuisine Jon Awerman.
Group health, voluntary dental, life insurance, paid time off, Aflac, 401k plan, and an EAP program
Food Safety Knowledge
General knife handling
Part of Barbara Lynch Collective
Located in Boston’s South End, B&G Oysters is Chef Barbara Lynch’s modern take on a classic oyster bar and has a decidedly neighborhood vibe, combining friendly service with fantastically fresh oysters from both coasts, inspired seasonal seafood dishes, New England classics including the celebrated lobster roll, and a food-friendly wine list created by Executive Wine Director Cat Silirie. B&G Oysters has received many accolades over the years for its cuisine and wine program from publications including Boston Magazine, Food & Wine, and The Boston Globe.