Executive Sous Chef - Boston Seaport

McInnis Inc.•Boston, MA

3d•Onsite

About The Position

At Sally's Apizza, we have been creating New Haven Style Apizza since 1938 and are now expanding to locations across the United States. Famous for our distinctive tomato sauce and chewy, crispy crust with an iconic oven-kissed char, Sally’s draws pizza fans from around the world. We hand-craft authentic pizza in custom-designed ovens, using the original recipes. Sally’s mission is to make great pizza available to everyone. With Sally's growth, comes new opportunities from management to corporate roles. We offer coaching, training and promotion within giving you a path to pursue your future career goals. The Executive Sous Chef serves as the bridge between the Chef de Cuisine and the kitchen team, translating culinary vision into daily execution. Reporting directly to the Chef de Cuisine, this role owns the day-to-day rhythm of kitchen operations—leading line cooks, maintaining uncompromising food quality standards, and developing the Sous Chef and kitchen staff into a high-performing team. The Executive Sous Chef steps fully into leadership in the CDC's absence and is a critical voice in menu development, cost management, and operational excellence. This is a role for a seasoned culinary professional ready to grow into a Chef de Cuisine.

Requirements

English required.
Minimum 5–7 years of progressive culinary experience, with at least 2 years in a supervisory kitchen role.
Demonstrated success as a Sous Chef or Senior Sous Chef in a high-volume environment.
Comprehensive understanding of restaurant kitchen operations from prep through service.
Strong knowledge of food safety, sanitation, and health code compliance.
Experience with food and labor cost management.
High school diploma or GED required.
ServeSafe Certified required.
Expert-level prep, knife skills, and cooking technique across multiple station types.
Proficient in Microsoft Office and POS systems (Brink preferred).
Working knowledge of supply chain management and third-party vendor relationships.
Maintains a thorough and disciplined approach to all culinary and operational tasks.
Ability to lead a kitchen team confidently in the CDC's absence.
Applies operational, financial, and HR knowledge to everyday management decisions.
Understands how kitchen decisions impact front-of-house experience, staffing, and brand reputation.
Gives clear, direct instruction and listens actively to both guests and team members.
Communicates effectively with all levels of management, staff, and external vendors.
Understands food and labor cost drivers and actively works to optimize both.
Comfortable reading basic financial reports and communicating cost implications.
Models ethical behavior and holds the team to the same standard—visible or not.
Pre-employment Background Check, Drug Screen, and References are required.

Nice To Haves

Basic Spanish preferred but not required.
Formal culinary training or associate degree in culinary arts preferred.

Responsibilities

Lead by example with top-tier professionalism and culinary excellence on every shift.
Assist the Chef de Cuisine in overseeing all BOH operations, stepping in as acting CDC when needed.
Execute and enforce food quality, consistency, and plating standards across all stations.
Drive kitchen efficiency through proper prep organization, station setup, and line management.
Support BOH hiring, onboarding, and ongoing training of Sous Chefs and line staff.
Monitor labor, food cost, and waste to meet budget objectives alongside the CDC.
Enforce company policies, health codes, and sanitation standards at all times.
Fully embody Sally's Apizza culture and champion the brand's culinary identity.
Manage all kitchen activities during service, ensuring smooth and efficient execution.
Conduct daily line checks, monitor prep procedures, and hold the team to company standards.
Oversee holding, storage, stocking, and food rotation to ensure freshness and safety.
Supervise and maintain all cooking equipment—keeping everything clean and in working order.
Support seamless menu transitions and rollouts with the CDC and Leadership Team.
Ensure food presentation and plating reflect the highest standards and are executed on time.
Identify operational gaps and proactively recommend solutions to the CDC.
Mentor and develop the Sous Chef and line kitchen staff, building a culture of growth and accountability.
Conduct on-the-floor coaching, training sessions, and follow-up to ensure skill development.
Support performance conversations and contribute input to reviews and development plans.
Foster open communication between BOH staff and management.
Lead pre-shift meetings and tastings to align the team on standards and priorities.
Serve as a positive culture carrier—hard-working, fair, and passionate about the craft.
Assist in controlling food costs, labor scheduling, and inventory management.
Execute BOH training checklists, compliance programs, and health inspection readiness.
Support accurate ordering and receiving processes in partnership with the CDC.
Apply practical costing knowledge to minimize waste and maximize kitchen profitability.