Sous Chef

Sous ChefRestaurant Associates is seeking a talented Sous Chef to join the team at 1906, the signature fine dining restaurant at Longwood Gardens. This is an opportunity to be part of a culinary program that celebrates seasonality, innovation, and world-class hospitality in one of the nation's most beautiful and iconic destinations. Reporting directly to the Executive Chef of 1906, the Sous Chef will play a key leadership role in the day-to-day operation of the culinary department, supervising approximately 15-30 associates while remaining actively involved in service and production. The ideal candidate is a hands-on culinary leader who enjoys developing teams, mentoring future talent, collaborating on menu development, and delivering memorable guest experiences. This position offers the opportunity to combine creativity, leadership, and operational excellence within a highly respected Restaurant Associates culinary program.Key ResponsibilitiesPartner with the Executive Chef to oversee the daily culinary operations of 1906Supervise, coach, and develop a team of approximately 15-30 culinary associatesLead by example during service, working on the line while maintaining quality, consistency, and presentation standardsAssist with menu planning, recipe development, seasonal offerings, and culinary innovationSupport production kitchen operations and ensure successful execution across all outletsAssist the Executive Chef with managing food costs, labor expenses, purchasing, and inventory controlsProduce and execute catered events, special functions, and VIP experiencesImplement new culinary programs in collaboration with Restaurant Associates culinary and marketing teamsFoster an inclusive, positive, and high-performing kitchen culture focused on teamwork and continuous learningEnsure compliance with food safety, sanitation, and workplace safety standardsWhat We're Looking ForAssociate degree in Culinary Arts or equivalent combination of education and professional experienceProgressive culinary and kitchen leadership experience in restaurants, hotels, resorts, or complex foodservice environmentsExperience supporting high-volume operations with a commitment to quality and hospitalityCatering, banquet, or special event experience is a plusKnowledge of current food and catering trends, menu development, and culinary techniquesUnderstanding of food cost controls, inventory management, purchasing, and labor planningStrong communication, coaching, and team development skillsComfortable using Microsoft Office applications, Outlook, email, and related technologyServSafe Certification preferredMedical, Dental, Vision, Life Insurance/ AD, Disability Insurance, Retirement Plan, Paid Time Off, Holiday Time Off (varies by site/state), Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs), Paid Parental Leave, Personal Leave