Sous Chef

Steel & Rye , located in Lower Mills Milton MA (Central Ave Stop Red Line Trolley) is hiring a Sous Chef . Steel & Rye is an all‑day establishment that many of our guests have adopted as their daily third space. During the day we are a casual neighborhood bakery and café with a curated menu of salads and sandwiches made on our award‑winning house‑made bread. In the afternoon our kitchen teams pivot to offer a destination‑dining‑worthy dinner menu, featuring house‑made pasta and wood‑fired offerings including our beloved pizzas and vegetables. The cuisine at Steel & Rye is based on local artisan products prepared in methods rooted in tradition by people who inspire us. In our kitchen you will have the opportunity to work with our in‑house pasta program, meet farmers and fishermen as they deliver the day’s catch and work amongst an experienced and professional team. Our menu changes often based on the season and the bounty of New England. Come be a part of our hand‑crafted cuisine that reflects our diverse American culture honoring genuine values and hospitality. We are independently owned and operated by Dan Kerrigan and Chef Brendan Joy. The kitchen team at Steel & Rye is led under the execution of Executive Chef, Brian Niggl. We have a sister restaurant, Prairie Fire, in the Coolidge Corner neighborhood of Brookline. The restaurant serves a dynamic and diverse guest demographic from Milton, Boston and beyond. We offer a fun, challenging, and respectful workplace. Sous Chef (Daytime) Salary Range: $60,000 – $72,000 Exceptional candidates with significant experience may be considered above the posted range. Position Summary We are seeking a highly skilled and motivated Sous Chef to join our dynamic kitchen team. This is a hands‑on leadership role designed for an experienced culinary professional with a strong background in high‑volume kitchens. The Sous Chef will play a vital role in ensuring smooth daily operations, consistent food quality, and team productivity in collaboration with the Executive Chef and other members of the kitchen and bakery management team. Reports to: Executive Chef Employment Type: Full‑Time Schedule: Variable (Day and Night Shifts, Including Weekends and Holidays) Key Responsibilities Oversee all kitchen operations during assigned shifts, including opening and closing responsibilities. Work and rotate through kitchen stations throughout the week based on staffing and service demands, while supervising and supporting the rest of the line. Maintain a strong presence on the line to keep cooks consistently moving, productive, and focused on execution. Follow and enforce exact recipe execution so all food items meet strict quality and consistency standards before leaving the kitchen. Train, motivate, and supervise kitchen staff to uphold kitchen standards and efficiency. Monitor inventory levels, assist with ordering, and minimize waste through proper rotation and control. Utilize computer systems for ordering, inventory management, and scheduling. Collaborate with the Executive Chef on menu development, daily specials, and seasonal offerings. Ensure the kitchen adheres to all food safety and sanitation guidelines at all times. Step into the leadership role in the absence of the Executive Chef. Qualifications Minimum 3 years of experience as a Sous Chef in a high‑volume restaurant or culinary operation. Strong technical cooking skills with the ability to lead by example. Proven ability to manage kitchen staff effectively and maintain a smooth service flow. Detail‑oriented, with a strong commitment to quality control, recipe precision, and consistent execution across the team. Must be flexible and available to work both day and night shifts, including weekends and holidays. Excellent organizational, time management, and communication skills. Strong computer skills are required, including proficiency with Microsoft Excel for inventory tracking, ordering, and scheduling. Valid Food Handler’s Certification or Serv Safe (or ability to obtain upon hire). Ability to communicate in English, verbally and written. Physical Requirements Ability to stand and walk for extended periods, including shifts of 8–10 hours. Ability to frequently lift, carry, push, and/or pull up to 50 pounds. Ability to regularly bend, stoop, reach, climb stairs, and perform repetitive motions. Ability to work safely in a fast‑paced kitchen environment with exposure to heat, cold, and kitchen equipment. Ability to perform the essential functions of the position, with or without reasonable accommodation. What Success Looks Like Breakfast and lunch service are consistently stocked, organized, and executed on time. Production is completed accurately and efficiently with minimal waste. Inventory levels are maintained and ordering is proactive and organized. Food costs are controlled through proper purchasing, production planning, and product utilization. SOPs and recipes are followed consistently across the team. Kitchen culture remains positive, professional, accountable, and collaborative. Team members continue to develop their skills through ongoing coaching and mentorship. Communication between shifts and managers is clear and consistent. Compensation & Benefits Competitive pay based on experience. Paid Sick Time in accordance with the MA Paid Sick Leave Law. Paid Time Off: Hourly non‑tipped employees can accrue and use up to 40 hours PTO in a benefit year. Salaried managers are offered one week of PTO in their first year and two weeks thereafter, in accordance with company policies. Steel & Rye offers subsidized health and dental insurance with the company covering 50% of the premiums, available after 90 days of employment. Manager meal and employee discount as described in our company handbook. Opportunities for advancement within a fast‑paced, growth‑oriented kitchen environment. #J-18808-Ljbffr Steel & Rye