Join the award-winning team at JF Restaurants , led by acclaimed Chef John Fraser. We’re seeking a dynamic Executive Sous Chef to support the oversight and execution of our expanding portfolio within Winthrop Center in Boston —including a fine dining restaurant, food hall, a commissary kitchen, residence dining, and event spaces.
The Executive Sous Chef is a strategic and hands-on leader responsible for the daily operation and culinary excellence of multiple outlets. Reporting directly to the Executive Chef, this individual plays a vital role in maintaining consistency across diverse concepts while driving innovation, quality, and efficiency.
Key Responsibilities: Operational Excellence & Culinary Leadership
Oversee daily production across all outlets with a focus on consistency, timing, and quality.
Manage and coordinate service for à la carte dining, private events, room service, and catering.
Provide kitchen pass coverage and act as the culinary lead when the Executive Chef is offsite.
Team Development & Culture
Supervise, mentor, and develop a large and diverse culinary team, including Sous Chefs, line cooks, prep cooks, and stewards.
Conduct daily BOH line-ups and contribute to a positive, respectful, and high-performance culture.
Support hiring, onboarding, scheduling, and performance reviews.
Menu Development & Execution
Collaborate with the Executive Chef on seasonal menu creation and recipe testing.
Ensure accurate recipe documentation, prep lists, and station guides for each outlet.
Lead training and tastings to ensure consistency in execution and presentation.
Food & Labor Cost Management
Track and manage food and labor budgets in partnership with BOH management.
Oversee ordering, inventory, and waste control for all culinary outlets.
Work closely with commissary team to streamline prep and cross-utilization of products.
Compliance, Cleanliness & Maintenance
Enforce all DOH, HACCP, and safety protocols across all kitchen spaces.
Maintain clean, organized, and efficient kitchen environments.
Report and follow up on equipment maintenance and repair needs.
Requirements:
Minimum 3–5 years of Sous Chef or Executive Sous Chef experience in high-volume, upscale dining.
Proven ability to lead multi-outlet operations or large hotel/venue-style kitchens.
NYC/Boston Food Protection Certification (or willingness to obtain).
Strong knowledge of seasonal and ingredient-driven cuisine.
High emotional intelligence and a collaborative, solutions-oriented mindset.
Proficiency in kitchen management software (inventory, scheduling, recipe costing, etc.) is a plus.
Benefits:
John Fraser Restaurants is proud to be an Equal Opportunity Employer.
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