Executive Sous Chef: Lead High-Volume Kitchen & Menu

A local dining establishment in Boston is seeking an Executive Sous Chef to oversee high-volume kitchen operations. The ideal candidate will possess 3-5 years of culinary management experience and demonstrate exceptional skills in leading a diverse culinary team. Responsibilities include managing daily operations, collaborating in menu development, and ensuring high standards of food quality and safety. This position offers a competitive salary range of $65,300 to $88,200, plus an annual performance bonus and a comprehensive benefits package. #J-18808-Ljbffr