Executive Sous Chef - Boston Seaport

Sally’s Apizza • Boston, MA

3d • Onsite

About The Position

Sally's Apizza, a renowned New Haven Style Apizza establishment since 1938, is expanding nationwide and seeking an Executive Sous Chef for its Boston Seaport location. Famous for its distinctive tomato sauce, chewy, crispy crust with an oven-kissed char, Sally's offers authentic, hand-crafted pizza using original recipes. The company emphasizes growth opportunities, providing coaching, training, and internal promotions to support career development. The Executive Sous Chef acts as a crucial link between the Chef de Cuisine and the kitchen team, translating culinary vision into daily operations. This role involves leading line cooks, upholding food quality standards, and developing staff. The Executive Sous Chef is expected to take full leadership in the Chef de Cuisine's absence and contribute significantly to menu development, cost management, and operational excellence. This position is ideal for a seasoned culinary professional aspiring to become 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.
• Must be able to work on your feet for up to 10 hours per shift.
• Must be available to work days, nights, weekends, and holidays.
• Must be able to lift up to 50 lbs. and perform repetitive physical tasks including bending, standing, and stooping.
• Professional communication skills required—clear instruction, active listening.

Nice To Haves

• Basic Spanish preferred but not required.
• Formal culinary training or associate degree in culinary arts preferred.
• Proficient in Microsoft Office and POS systems (Brink preferred).
• Working knowledge of supply chain management and third-party vendor relationships.

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.

Benefits

• Coaching
• Training
• Promotion within

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED