Sous Chef - Cambridge

Row 34 Cambridge is looking for a Sous Chef to lead kitchen operations, work closely with the Chef de Cuisine, and drive culinary excellence. Responsibilities Prepare and cook foods of all types, regularly or for special guests or functions. Manage day‑to‑day staffing, including planning and assigning work and establishing performance and development goals for team members. Educate and train all team members in compliance with federal, state, and local laws and safety regulations. Monitor budget and control expenses, focusing on food, supplies, and labor costs. Check the quality of raw and cooked food products to ensure standards are met. Perform all duties of kitchen managers and employees as necessary. Achieve and maintain company and brand standards for quality and guest satisfaction. Ensure security and proper storage of food and beverage products, inventory, and equipment; replenish supplies efficiently while minimizing waste. Qualifications Able to foster a culture of positivity and empathy for team and guests. Execute the daily Row 34 menu, emphasizing an extensive oyster program and local seafood. Partner effectively with the General Manager and Front‑of‑House teams. Recognize that success is tied to facilitating growth for others. Evaluate Row 34 operations and pursue continuous improvement, innovation, and excellence. Salary: Competitive starting at $70,000 per year. Benefits 2 weeks paid vacation annually (increases to 3 weeks at year 3, 4 weeks at year 7). Contribution toward health insurance (Cigna) – approx. $5,000 per year – offered after 90 days. Dental, vision, accident, and disability insurance – offered after 90 days. 40 hours annually paid sick time – accrued. 401(k) program with company matching – offered after 6 months. Employee dining policy. MBTA pass program eligibility – available day 1. Opportunities for work‑related travel to promote the restaurant and brand. #J-18808-Ljbffr Row34