Join an exciting new restaurant opening in Boston’s Fort Point, featuring a sustainable, award-winning space with private dining, outdoor terrace, and stunning views. Reporting to the Executive Chef, the Sous Chef will lead kitchen operations, ensuring high standards in food quality, guest experience, and team development. Responsibilities include overseeing all kitchen sections, maintaining ingredient quality, and supporting operational tasks like ordering and stock control. The role emphasizes team leadership, fostering a positive, inclusive environment, and upholding safety, hygiene, and sustainability standards. Candidates should demonstrate strong culinary skills, effective communication, and a commitment to diversity, equity, inclusion, and environmental responsibility. This is an opportunity to be part of a passionate team in a renowned, growth-oriented organization dedicated to exceptional service and community values.
**Note:** Character count is within 950 characters.