Sous Chef | Wayland

Menus and Venues•Wayland, MA

20d

About The Position

We are seeking a professional Sous Chef to serve as second in command in a high-volume scratch kitchen. The role leads and develops a culinary team while maintaining standards of excellence. It is a fast-paced, high-performance position suited to chefs who thrive on precision, speed, and working across multiple stations. The Sous Chef works with the Executive Chef on menu design, inventory management, and labor scheduling.

Requirements

At least 2 years of kitchen management experience in a high-volume, scratch-cooking environment.
Expert proficiency with industrial kitchen technology and advanced culinary techniques.
Demonstrated ability to lead, mentor, and delegate tasks effectively to a large culinary team.
Strong sense of urgency, excellent time management, and resilience under pressure.
Active ServSafe Manager Certification or willingness to take the course.
Ability to bend, stoop, and stand for long periods, up to 10 hours per day.
Ability to lift and carry up to 50 lbs.

Nice To Haves

BS degree in Culinary Science or a related certificate is highly preferred.

Responsibilities

Manage and mentor the back-of-house team, providing hands-on training to support culinary consistency and career advancement.
Direct high-volume service with precision, prioritizing speed without compromising plating or taste.
Execute dishes across the Sauté, Grill, and Oven stations.
Ensure compliance with health department regulations, food safety protocols, and sanitation standards.
Coordinate with the Executive Chef on menu design, inventory management, and labor scheduling.
Solve operational issues resourcefully and maintain a positive, professional approach with staff and customers.