Sous Chef

Job Location: BOSTON, MA 02199 Position Type: Full Time Salary Range: $57,500.00 - $62,500.00 per year Job Shift: Any About this Role The sous chef plays a key leadership role in daily kitchen operations, ensuring the consistent execution of high quality pan‑asian dishes. This role supports the executive chef in maintaining culinary standards, training the team, and delivering a smooth, efficient service. The sous chef also acts as the kitchen lead when the executive sous‑chef is unavailable. Responsibilities Oversee day‑to‑day kitchen operations to ensure efficient service and proper station setup. Execute and supervise preparation of dishes across stations including wok, ramen, fry, and teppan. Ensure consistency in flavor, presentation, and portioning based on standardized recipes. Lead line checks before service and maintain quality control throughout each shift. Demonstrate strong proficiency in pan‑asian cooking methods and culinary techniques. Ensure proper handling, storage, and rotation of perishable and specialty ingredients. Supervise, train, and mentor line cooks and prep team members. Delegate tasks effectively and ensure accountability across all kitchen stations. Act as kitchen lead when the executive sous‑chef is unavailable. Expedite during service to ensure accuracy, pacing, and strong communication between front and back of house. Troubleshoot operational issues in real time to maintain service standards. Assist with onboarding and ongoing skill development for kitchen staff. Enforce strict adherence to food safety protocols, sanitation standards, and local health regulations. Monitor labeling, storage, temperature logs, and other HACCP‑aligned practices. Maintain a clean, organized, and inspection‑ready kitchen. Assist with inventory management and product ordering. Monitor product usage and help minimize waste to support food cost targets. Support the executive chef in menu execution, recipe testing, and seasonal updates. Ensure proper training and flawless execution of new menu items. Skills & Qualifications Experience in a high‑volume or pan‑asian culinary environment (preferred). Strong knowledge of wok, ramen, fry, and teppan cooking techniques. Experience leading and training kitchen staff. Strong understanding of food safety standards and HACCP principles. Ability to manage multiple stations and maintain quality during peak service. Effective communication, organization, and problem‑solving skills. Availability to work evenings, weekends, and holidays. Benefits Family meal during shifts. Employee dining discounts for you, friends, and family. Medical, dental, vision, accident, and life insurance available for full‑time team members. Opportunities for professional growth and career progression. Depending on business needs, requires up to 50 hours per week. #J-18808-Ljbffr Wagamama