Sous Chef/Assistant Kitchen Manager - Seaport Grille

    • Job Tracking ID: 512881-646461
    • Job Location: Gloucester, MA
    • Job Level: Mid Career (2+ years)
    • Level of Education: Any
    • Date Updated: August 27, 2018
    • Years of Experience: Any
    • Starting Date: ASAP
    • Application:
    • Job Type: Full-Time
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Job Description:

We are seeking a passionate Culinary professional to lead the Kitchen alongside our Executive Chef, and Kitchen Management Team. The Sous Chef will showcase a vast selection of the freshest quality cuisine and local ingredients. The ideal Sous Chef will be able to successfully run daily Kitchen functions by providing guidance and support to the Culinary Team, resulting in a consistent and excellent cuisine for our guests. This position will be accountable for the consistency of the Kitchen operation, ensuring plate presentation is creative and the recipe is followed. The Sous Chef must exhibit a positive attitude, while maintaining a professional demeanor, to ensure the team’s morale is kept. Success will be measured by the growth and development of the team.





Culinary degree from an accredited program, and/or equivalent experience is required.


Must have at least three (3) years of progressive experience in Full-Service Restaurant Kitchen, with at least one (1) year of experience in a Management role.


Essential Functions:


  • Assist the Executive Chef and Kitchen Management Team in managing all aspects of the Kitchen, in accordance with the goals and objectives for the team and Restaurant.
  • Ensure the highest quality of food is being presented to our guests, through thorough checks of quality.
  • Maintain and enhance food products, through assisting with creative menu ideas, innovative recipes, and commitment to exceptional cuisine.
  • Knowledge of inventory controls and food/labor cost.
  • Training and development of back of house staff.
  • Oversee and implement sanitation procedures and organization of work area, adhering to OSHA regulations.
  • Complete other assignments as assigned by the Executive Chef.


Experience and Skills:

  • Strong knowledge of back of the house operations, including food, beverage, staff supervision, inventory and food safety.
  • Demonstrated ability to work with maximum efficiency, accuracy and attention to detail.
  • Ability to multitask and prioritize effectively in a fast paced and demanding environment while maintaining calmness, composure, and a sense of humor.
  • Ability to effectively lead and work cohesively as part of a team.
  • Must be self-directed, motivated and be able to adapt to changing situations.
  • Ability to communicate effectively in the English language, both verbally and in writing. A second language is desirable.
  • Must be able to work a flexible schedule, including weekends and holidays.
  • Ability to stand for 8 hours’ length of time
  • Ability to lift 80 lbs.


  • Work will primarily take place in the heart of the house, Kitchen Areas, to include Walk-ins.
  • Group and solo work.

The Beauport Hospitality Group is an equal opportunity employer encouraging diversity in the workplace. All qualified applicants will receive consideration for employment without regards to race, color, national origin, gender (including pregnancy), age, religion, disability, sexual orientation, veteran status, or any other status or characteristic protected by law.




Eligible to participate in Beauport Hospitality Group's benefit package.