Job Description
Executive Sous Chef | Legal Sea Foods
Legal Sea Foods is seeking an experienced Executive Sous Chef who can lead a busy kitchen, develop strong teams, and deliver consistent execution during every service. This role partners closely with the Executive Chef and takes charge of heart of house operations in their absence.
We're looking for a chef with deep a la carte kitchen experience, strong seafood skills, and a record of managing people and costs in a high-volume restaurant.
What you'll lead
- Direct daily kitchen operations, including prep, service, staffing, and closing.
- Coach and develop Sous Chefs and kitchen team members; set clear expectations and follow through on performance.
- Maintain consistent execution of recipes, plating, product quality, and guest requests.
- Manage ordering, receiving, inventory variances, food cost, and labor decisions.
- Uphold food safety, sanitation, and allergen standards.
- Work with the Executive Chef and front of house leaders to resolve service challenges and improve the guest experience.
What you bring
- 7-12 years of professional kitchen experience, including 3-5 years as a Sous Chef or in a comparable leadership role.
- Advanced seafood and shellfish preparation skills and experience with upscale casual dining.
- Experience leading teams through high-volume service while maintaining quality and accountability.
- Sound judgment in scheduling, inventory, food cost, and labor management.
- The ability to train future leaders and address performance issues directly and professionally.
- Required food safety and allergen certifications; a culinary degree or certificate is preferred.
What we offer
Competitive compensation, performance-based incentives, medical, dental and vision coverage, 401(k) match opportunities, paid time off, and structured manager development. At Legal Sea Foods, you'll have a meaningful role in developing your team and a path for continued growth.
Ready to lead a kitchen where execution and people development both matter? Apply to join Legal Sea Foods as an Executive Sous Chef.
Legal Sea Foods participates in the federal E-Verify program to confirm employment eligibility of all new hires. E-Verify is an online system that allows businesses to determine the eligibility of their employees to work in the United States. All new hires will be required to complete Form I-9 and successfully participate in the E-Verify process.
Numbers & Facts
| Location | Boston, MA |
| Industry | Restaurant/Food Services |
| Company Size | 2,500 to 4,999 employees |
| Year Founded | 1950 |
| Website | http://www.legalseafoods.com/ |
Benefits
401K, Employee Referral Program
About Company
Legal Sea Foods was born in 1950 when George Berkowitz opened a fish market in the Inman Square neighborhood of Cambridge, Massachusetts. He opened it adjacent to his father Harry’s grocery store Legal Cash Market where customers were given “Legal Stamps” (forerunners of S&H green stamps) with their purchases. It’s here that the “Legal” name became synonymous with quality and freshness.
In 1968, the Berkowitz family opened its first seafood restaurant, right next to the fish market. The fish was simply prepared, either broiled or fried, and served on paper plates at communal picnic tables. Despite the low-key trappings, the food was second to none and word quickly spread. This early success led to further expansion and now, six decades later with restaurants along the Eastern Seaboard, the family philosophy endures: Legal Sea Foods is a fish company in the restaurant business.
George's son, Roger, has been at the helm since 1992 and has expanded the business into new markets while maintaining the company's focus on its proud tradition and core values. So when we say, "If it isn't fresh, it isn't Legal!," we renew a commitment that has sustained us for over a half-century.
We are "fanatics for freshness"® and quality - so much so, that we built our own state-of-the-art fish processing plant and food safety laboratory.
We impose the very highest standards for quality, sanitation and safety at every step – from purchase, to processing, to shipping and finally to preparation in our restaurants. And we’ve been doing this for years. Back in the 1990s, the FDA partnered with us in establishing the seafood inspection program known as Hazard Analysis Critical Control Point (HACCP).
Our controls in place at our Quality Control Center enable us to follow our fish from pier to plate. In other words, we can trace the fish you ordered back to the waters in which it was caught.
It’s not a fish tale, but a tale of fish 60 years in the making…of a family-owned seafood market that spawned a restaurant company.
Skills
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