Executive Sous Chef
The Post Oak, Boston, MA, United States
Morton's the Steakhouse
Boston, MA (Seaport)
Executive Sous Chef
Overview
Morton’s The Steakhouse Seaport is seeking a passionate and driven Executive Sous Chef to join our iconic waterfront destination just steps from Boston’s World Trade Center. With panoramic harbor views, a vibrant bar and patio scene, and a reputation for prime‑aged beef, fresh seafood, and an award‑winning wine program, this role is ideal for a culinary leader who thrives in an upscale, high‑volume environment. The Executive Sous Chef will support culinary excellence, lead and develop a talented kitchen team, and help deliver the classic Morton’s experience for everything from refined private dining to lively post‑work cocktails—while truly enjoying the “Good Life” with Morton's.
Benefits
Extensive and well‑rounded training program
Continued career development and growth opportunities
Generous employee discounts on dining, retail, amusements, and hotels
Multiple health benefit plans to suit your needs
Dental, vision, voluntary life, short‑term disability, flexible spending accounts and 401(k)
Paid sick leave
Paid time off
Monthly discretionary bonus potential
Responsibilities
Ensure excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands‑on, lead‑by‑example management style
Assist the Executive Chef in the management of all back‑of‑house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up
Achieve or exceed budgeted labor and other cost centers through proper planning and execution
Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
Maintain sanitation procedures and organization of work area adhering to all OSHA regulations
Qualifications
At least 2 years of Culinary Management experience in an upscale / fine dining establishment
Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
Strong communication, leadership, and conflict resolution skills
Stable and progressive work history; Strong work ethic
Graduate of an accredited culinary program is a plus
EOE
Pay Range
Starting from USD $80,000.00/Yr.
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Boston, MA (Seaport)
Executive Sous Chef
Overview
Morton’s The Steakhouse Seaport is seeking a passionate and driven Executive Sous Chef to join our iconic waterfront destination just steps from Boston’s World Trade Center. With panoramic harbor views, a vibrant bar and patio scene, and a reputation for prime‑aged beef, fresh seafood, and an award‑winning wine program, this role is ideal for a culinary leader who thrives in an upscale, high‑volume environment. The Executive Sous Chef will support culinary excellence, lead and develop a talented kitchen team, and help deliver the classic Morton’s experience for everything from refined private dining to lively post‑work cocktails—while truly enjoying the “Good Life” with Morton's.
Benefits
Extensive and well‑rounded training program
Continued career development and growth opportunities
Generous employee discounts on dining, retail, amusements, and hotels
Multiple health benefit plans to suit your needs
Dental, vision, voluntary life, short‑term disability, flexible spending accounts and 401(k)
Paid sick leave
Paid time off
Monthly discretionary bonus potential
Responsibilities
Ensure excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands‑on, lead‑by‑example management style
Assist the Executive Chef in the management of all back‑of‑house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up
Achieve or exceed budgeted labor and other cost centers through proper planning and execution
Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
Maintain sanitation procedures and organization of work area adhering to all OSHA regulations
Qualifications
At least 2 years of Culinary Management experience in an upscale / fine dining establishment
Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
Strong communication, leadership, and conflict resolution skills
Stable and progressive work history; Strong work ethic
Graduate of an accredited culinary program is a plus
EOE
Pay Range
Starting from USD $80,000.00/Yr.
#J-18808-Ljbffr