Executive Sous Chef

ABOUT US:

LPM Restaurant & Bar is a premier destination for contemporary French-Mediterranean cuisine, known for its exceptional dining experience, vibrant atmosphere, and commitment to excellence. We are seeking a dynamic and experienced Senior Sous Chef to join our Boston team, supporting the Executive Chef in elevating our kitchen operations and culinary offerings.

POSITION OVERVIEW:

As Senior Sous Chef, you will play a pivotal role in maintaining LPM s reputation for culinary excellence. You will lead a talented team, oversee daily kitchen operations, and ensure every dish meets our exacting standards. Your expertise will support menu innovation, cost management, and a safe, inspiring work environment and ensure full compliance with all food safety, health, and labour laws in Massachusetts.

RESPONSIBILITIES:

• Assist the Executive Chef in planning and executing menu items, ensuring consistency and quality.
  

• Lead, train, and supervise kitchen staff, fostering a positive and efficient work environment.
  

• Oversee daily kitchen operations, including prep, cooking, plating, and presentation.
  

• Manage inventory, ordering, and food cost control to optimize efficiency.
  

• Maintain kitchen cleanliness and ensure compliance with local health codes, OSHA standards, and food safety regulations.
  

• Monitor staff adherence to labor laws, including work hours and safety regulations.
  

• Collaborate on menu development, seasonal specials, and kitchen workflow improvements.
  

• Address guest feedback promptly and maintain high standards of service.
  

• Ensure compliance with Massachusetts food safety and health codes, including proper storage, handling, and preparation of food.
  

• Maintain kitchen operations in accordance with OSHA workplace safety regulations.
  

• Ensure all kitchen staff follow workplace labor laws including proper scheduling, breaks, and overtime.
  

  
  

QUALIFICATIONS:

• Minimum 5 years of experience in a high-volume, upscale kitchen, with at least 2 years in a Sous Chef or senior kitchen leadership role.
  

• Strong knowledge of contemporary and classical cooking techniques, plating, and menu development.
  

• Proven leadership skills in managing kitchen staff and operations.
  

• Experience with inventory management, food cost control, and kitchen scheduling.
  

• Familiarity with Massachusetts food safety regulations, OSHA standards, and labor laws.
  

WHAT WE CAN OFFER?

• Competitive compensation
  

• Strong healthcare and paid time off (PTO) program
  

• Opportunities for professional growth and leadership development
  

• A vibrant, collaborative, and supportive team culture in a renowned hospitality environment