Sous Chef

Description About Tavistock Restaurant Collection & Boston Tavistock Restaurant Collection is a rapidly growing hospitality group operating world-class dining concepts across the United States. In Boston, our portfolio includes celebrated restaurant experiences such as Abe & Louie’s, Atlantic Fish Co., Coach Grill, and Joe’s American Bar & Grill—each known for delivering exceptional food, genuine hospitality, and memorable guest experiences. Boston is a city defined by history, energy, culture, and a world-class dining scene. From the Back Bay and Seaport to the suburbs and waterfront, the region brings together residents, business travelers, students, and visitors who value both classic hospitality and fresh, elevated culinary experiences. Working with Tavistock Restaurant Collection in Boston means joining a team committed to preserving the character of iconic restaurants while continuing to evolve, innovate, and deliver exceptional experiences for every guest. It is an opportunity to build a culinary career within a respected hospitality organization with multiple concepts, strong leadership, and opportunities for growth. As a Sous Chef, you will help lead kitchen execution for one of Boston’s established dining destinations, balancing culinary creativity, operational discipline, and consistently excellent food. Responsibilities Support daily kitchen operations, including prep, line execution, expediting, closing procedures, sanitation, and organization. Maintain high standards for food quality, flavor, presentation, portioning, and recipe adherence. Lead, train, coach, and develop line cooks, prep cooks, dish team members, and other back-of-house employees. Assist with scheduling, labor management, inventory, ordering, receiving, waste reduction, and food-cost control. Ensure compliance with all health department, food-safety, sanitation, and company standards. Participate in menu rollouts, seasonal features, recipe testing, tastings, and special events. Maintain productive communication and alignment with front-of-house leadership to support smooth service. Assume kitchen leadership responsibilities in the Executive Chef’s absence. Foster a respectful, accountable, and team-oriented kitchen culture. What We Offer Competitive compensation and benefits package. Ongoing culinary development and advancement opportunities. The opportunity to work with respected, high-volume restaurant concepts in the Boston market. A collaborative team environment within a growing, nationally recognized hospitality company. Requirements Qualifications 3+ years of progressive culinary experience, including at least 1 year in a supervisory or kitchen leadership role. Experience in a scratch kitchen, high-volume restaurant, hotel, resort, or concept-driven dining environment preferred. Strong knowledge of food safety, sanitation, inventory, ordering, recipe execution, and kitchen operations. Ability to lead calmly and effectively during high-volume service. Passion for food, hospitality, team development, and continuous improvement. Availability to work evenings, weekends, and holidays. #J-18808-Ljbffr