Sous Chef

Role Overview Seaport Entertainment is looking for a Sous Chef to be based at The Fulton, reporting directly to the Chef De Cuisine. The Sous Chef is responsible for the day‑to‑day operations of the kitchen, collaborating closely with the chef de cuisine to drive culinary excellence. Responsibilities Assume day‑to‑day kitchen operations, planning, and culinary execution in accordance with quality and brand standards. Provide leadership and support to kitchen staff, fostering a positive, collaborative work environment. Mentor and guide cooks and kitchen support, encouraging skill development and commitment to culinary excellence. Collaborate with the chef de cuisine on menu planning, incorporating creativity and innovation. Participate in new dish development, ensuring alignment with company vision. Oversee the entire food preparation process, ensuring all dishes meet high quality and presentation standards. Supervise and coordinate line cooks, ensuring efficiency and adherence to recipes. Conduct comprehensive training for new kitchen staff, covering techniques, safety protocols, and procedures. Provide ongoing coaching and development opportunities, fostering continuous improvement. Maintain vigilance on ingredient quality, performing regular taste tests and visual inspections. Implement rigorous quality control measures to uphold culinary standards. Create staff schedules, ensuring optimal coverage during peak hours and special events. Address staffing needs, conduct performance reviews, and handle disciplinary actions when necessary. Enforce health and safety regulations within the kitchen. Conduct regular inspections to maintain cleanliness and hygiene standards. Work closely with the chef de cuisine to execute the culinary vision with consistency and creativity. Follow standardized recipes and guidelines for menu items. Assist in inventory management, placing orders, and minimizing waste. Contribute to the development and updating of standard operating procedures. Perform any additional duties as assigned. Qualifications Minimum 3+ years in a culinary management role or equivalent. Strong passion for food and hospitality. In‑depth knowledge of culinary techniques, menu planning, and kitchen management. Exceptional leadership, communication, and interpersonal skills. Ability to thrive in a high‑paced kitchen while remaining composed under pressure. Excellent verbal and written communication skills. Strong time‑management, active listening, and learning skills. Excellent coaching and mentoring skills. Knowledge of Microsoft Office, scheduling, inventory, and purchasing systems. A Food Handler’s Certificate is required. Preferred: Culinary degree or relevant certifications. Flexible to work varied shifts including days, evenings, weekends, and holidays. Physical Requirements Ability to perform essential job functions consistently, safely, and successfully. Lift and carry items weighing 10–30 pounds regularly, up to 50 pounds occasionally. Stand for prolonged periods. Compensation $70,000 – $80,000 Benefits Medical, dental & vision coverage 401(k) with company match Life insurance coverage Generous paid time off policy Free family meal 50% employee discount at our businesses Robust employee referral bonus program Growth Opportunities Opportunities across restaurants, entertainment, sports, retail, and hospitality with mentorship, collaboration, resources, and clear paths to advancement. This job description is not an “all-inclusive” list of duties and responsibilities. Other related duties may be assigned. The Seaport Corporation reserves the right to change or modify job duties as necessary based on business necessity. #J-18808-Ljbffr