Sous Chef, Boston

DIG INN Chefs-In-Training•Boston, MA

5d•$18 - $21

About The Position

The Sous Chef supports restaurant leaders in delivering culinary and hospitality excellence in a scratch-based kitchen. This hourly leadership role involves mastering and executing every station and seasonal menu offering, training teammates, leading during peak service, resolving guest concerns, and serving as a resource on culinary practices and restaurant systems. The Sous Chef participates in pre-shifts, shift management, and team training, and is accountable for ensuring restaurant tasks are completed on time and to standard. The role is described as an opportunity to learn the business and grow with DIG.

Requirements

At least 1 year of leadership experience in a culinary environment.
Food Safety Certification.
Ability to meet the physical requirements of the position, including frequently lifting up to 25 pounds and occasionally lifting up to 50 pounds, with or without reasonable accommodation.
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 the 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 procedures.
Execute seasonal menu offerings according to recipes, procedures, and The Pantry standards.
Manage prep lists and waste logs, participate in food inventory, and coordinate with the Chef de Cuisine to keep the walk-in stocked and organized.
Learn restaurant ordering systems for food and paper goods and support the Chef de Cuisine in maintaining appropriate service pars.
Manage 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.
Support team building by shadowing interviews, contributing to the Chef’s Table agenda, providing feedback to Chefs-in-Training, and leading pre-shift meetings.
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.
Follow Department of Health and DIG food-safety standards to help maintain the restaurant’s “A” letter grade.
Uphold DIG’s anti-discrimination and anti-harassment policies and demonstrate professional maturity.