Sous Chef, Boston

DIG Inn Restaurant • Boston, MA

4d • Onsite

About The Position

The Sous Chef supports restaurant leaders in delivering culinary and hospitality excellence in a scratch-based kitchen. This hourly position involves mastering every DIG station, consistently preparing seasonal menu offerings to recipe and quality standards, and actively training teammates. The Sous Chef provides guidance to Chefs-In-Training, leads during peak service, addresses guest concerns, and helps ensure restaurant tasks are completed on time and to standard.

The role includes participating in pre-shifts, shift management, and training; managing prep and inventory processes; supporting restaurant ordering; and helping maintain food safety standards. It offers an opportunity to learn the business and grow with DIG. Duties may change, and the description is not intended to be all-inclusive.

Requirements

• At least 1 year of leadership experience in a culinary environment.
• Ability to meet the physical requirements of the role, including frequently lifting up to 25 pounds and occasionally lifting up to 50 pounds, with or without reasonable accommodations.
• Food Safety Certification.
• Desire to create exceptional employee and guest experiences.
• Attention to detail and ability to solve challenges.
• Excellent verbal and written communication skills.
• Willingness to pitch in wherever necessary.
• Desire for growth in a culinary brigade.

Responsibilities

• Model culinary expertise, warm hospitality, and a positive attitude to motivate and develop Chefs-In-Training.
• Train teammates on each station using station diagrams, pars, and station-prep standards.
• Execute seasonal menu offerings according to recipes, procedures, and The Pantry standards.
• Manage prep lists and waste logs, participate in food inventory, and keep the walk-in stocked and organized in coordination with the Chef de Cuisine.
• Learn restaurant ordering systems for food, paper, and other supplies, and support the Chef de Cuisine in maintaining appropriate service pars.
• Lead restaurant shifts by preparing deployment plans, delegating work, and following scheduled deployment and breaks.
• Open and close the restaurant using checklists and communicate with previous-day leaders to prepare for service.
• Participate in team building through interview shadowing, contributing to the Chef’s Table agenda, providing feedback to Chefs-In-Training, and leading pre-shifts.
• Operate the expeditor/computer station and ensure food presentation and order accuracy for walk-in, pickup, and delivery orders.
• Troubleshoot guest concerns, digital ordering issues, and equipment maintenance needs.
• Help maintain the restaurant’s “A” letter grade by following Department of Health and DIG food-safety standards.
• Uphold DIG’s anti-discrimination and anti-harassment policies.

Benefits

• Competitive pay of $18–$21 per hour depending on experience, plus potential tips of $2–$3 per hour.
• Opportunities for growth in a team environment.
• Paid time off.
• 401(k) programming.
• Parental leave.
• Thanksgiving, Christmas, and other holidays off.
• Flexible scheduling, with part-time and full-time hours available.
• Complimentary DIG lunch every day.
• Commuter benefits.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed