Seaport Entertainment is looking for an Executive Sous Chef to be based at The Tin Building. Reporting directly to the Executive Chef, the Executive Sous Chef is responsible for overseeing and directing the culinary operations of The Tin Building - Commissary. The role requires strong culinary expertise, leadership capabilities, and a commitment to excellence. 

What You Will Do 

• Collaborate with the Chef de Cuisine to develop and execute innovative menus that showcase seasonal ingredients and elevate the dining experience  

• Lead and inspire the culinary team to maintain the highest standards of food quality, presentation, and taste  

• Supervise kitchen staff, ensuring adherence to standards, procedures, and sanitation regulations  

• Oversee food preparation, cooking techniques, and plating to ensure consistency and adherence to established recipes and standards  

• Manage inventory, food costs, and kitchen expenses to meet budgetary goals while maintaining quality and freshness  

• Implement and enforce sanitation and safety procedures in compliance with health regulations and company standards  

• Foster a culture of collaboration, excellence, and continuous improvement within the culinary team  

• Assist in menu planning, special events, and catering activities as needed  

• Assume leadership in the absence of the Chef de Cuisine and provide guidance to kitchen staff during high-pressure situations  

• Abide by company policies, procedures, and guidelines, operating ethically to safeguard the company's image and assets  

• Follow all company policies, procedures, and guidelines  

• Operate ethically to protect the assets and image of the company  

• Performs other duties and responsibilities as per business need  

About You 

• Minimum of 5 years' culinary management experience high-volume, fast-paced fine dining establishments  

• Culinary degree/certificate highly desirable 

• Large scale operations preferred

• Demonstrates professional leadership across diverse culinary environments  

• Effective communication and interpersonal skills conducive to productive teamwork   

• Upholds high standards for workspace cleanliness and service areas   

• Strong understanding of kitchen operations, including inventory management, cost control, and menu development  

• Adaptable to dynamic environments, able to work both independently and in a team across diverse settings  

• Exhibits a strong work ethic with a customer-centric approach across different dining experiences  

• Ability to work a flexible schedule including days, nights, weekends, and holidays  

• Must be passionate, entrepreneurial, and dedicated to success  

Physical Requirements  

• Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.        

• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards.       

• Ability to lift and carry items weighing 50 pounds on a regular basis.   

• Ability to stand for prolong periods of time.        

• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property.  Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.        

• Climbing steps regularly.    

Compensation: $78k – 90k a year