Join the award-winning team at JF Restaurants, led by acclaimed Chef John Fraser. We’re seeking a dynamic Executive Sous Chef to support the oversight and execution of our expanding portfolio within Winthrop Center in Boston—including a fine dining restaurant, food hall, a commissary kitchen, residence dining, and event spaces.
The Executive Sous Chef is a strategic and hands-on leader responsible for the daily operation and culinary excellence of multiple outlets. Reporting directly to the Executive Chef, this individual plays a vital role in maintaining consistency across diverse concepts while driving innovation, quality, and efficiency.
Key Responsibilities: Operational Excellence & Culinary Leadership
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Oversee daily production across all outlets with a focus on consistency, timing, and quality.
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Manage and coordinate service for à la carte dining, private events, room service, and catering.
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Provide kitchen pass coverage and act as the culinary lead when the Executive Chef is offsite.
Team Development & Culture
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Supervise, mentor, and develop a large and diverse culinary team, including Sous Chefs, line cooks, prep cooks, and stewards.
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Conduct daily BOH line-ups and contribute to a positive, respectful, and high-performance culture.
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Support hiring, onboarding, scheduling, and performance reviews.
Menu Development & Execution
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Collaborate with the Executive Chef on seasonal menu creation and recipe testing.
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Ensure accurate recipe documentation, prep lists, and station guides for each outlet.
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Lead training and tastings to ensure consistency in execution and presentation.
Food & Labor Cost Management
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Track and manage food and labor budgets in partnership with BOH management.
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Oversee ordering, inventory, and waste control for all culinary outlets.
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Work closely with commissary team to streamline prep and cross-utilization of products.
Compliance, Cleanliness & Maintenance
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Enforce all DOH, HACCP, and safety protocols across all kitchen spaces.
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Maintain clean, organized, and efficient kitchen environments.
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Report and follow up on equipment maintenance and repair needs.
Requirements:
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Minimum 3–5 years of Sous Chef or Executive Sous Chef experience in high-volume, upscale dining.
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Proven ability to lead multi-outlet operations or large hotel/venue-style kitchens.
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NYC/Boston Food Protection Certification (or willingness to obtain).
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Strong knowledge of seasonal and ingredient-driven cuisine.
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High emotional intelligence and a collaborative, solutions-oriented mindset.
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Proficiency in kitchen management software (inventory, scheduling, recipe costing, etc.) is a plus.
Benefits:
- Salary - $90,000 – $110,000 (based on experience)
- PTO package
- Medical, Dental, and Vision
- Transit Benefits
- 401K
- Dining perks across all Restaurants properties
- Opportunities for professional development
John Fraser Restaurants is proud to be an Equal Opportunity Employer.
