Executive Sous Chef Jobs in Boston, MA (878)
Second Cook- Per Diem
Kitchen Manager
Culinary Associate
Catering Services Manager
Junior Sous Chef
Prep Cook
Second Cook
Sous Chef
Pastry Sous Chef- Cape Cod, Massachusetts
Sous Chef
Sous Chef
Regional Culinary Director
Sous Chef, Seaport
Sous Chef, Kendall Square
Creative Sous Chef: Lead Kitchen, Menu Innovation & Growth
Remote Territory Growth Manager, Culinary Solutions
Sous Chef
Prep Cooks, Line Cooks, Dishwashers - Tatte South End
Restaurant Shift Leader, Seaport
Senior Sous Chef - High-End Restaurant Leadership
Cook
Cook
Cook
First Cook
Sous Chef
Executive Chef
Pastry Sous Chef
Chef de Cuisine
Executive Chef
Culinary Manager
Chef de Cuisine
Culinary Operations Manager
Culinary Project Manager I - Snacks & Sides
Project Manager Commercial Kitchen Design/ Foodservice
Executive Sous Chef Salary in Boston
Executive Sous Chefs working in Boston, MA make an average annual salary of $59K and a maximum annual salary of around $87K.
Job Description
Working as an Executive Sous Chef in Boston, MA
There are 878 Executive Sous Chef opportunities available in Boston, MA all with unique requirements.
An Executive Sous Chef reports directly to the Executive Chef and is responsible for a variety of responsibilities, including supervision of other chefs, ordering of kitchen supplies, training, and mentoring staff, working with other kitchen supervisors to prepare menu items, maintaining a clean kitchen environment, and verifying food regulations are adhered to. In addition, the Executive Sous Chef assists in the overall management of the restaurant.
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Executive Sous Chef jobs near Boston, MA
Executive Sous Chefs in Boston, MA Resume Data
Average Experience for Executive Sous Chefs in Boston, MA
- More than 10 years: 65%
- 6-10 years: 29%
- 3-5 years: 6%
- Less than 1 year: 0%
- 1-2 years: 0%
Educational Background for Executive Sous Chefs in Boston, MA
- Bachelors: 32%
- Associates: 32%
- Diploma: 30%
- Masters: 5%
Top Skill for Executive Sous Chefs in Boston, MA
- Cooking skills: Basic food preparation: 25%
- Food safety: 24%
- Work style: Reliability: 11%
- Supervisory skills: Motivating & assessing employees: 9%
- Restaurant manager: 7%
- Management & leadership skills: Impact & influence: 6%
- Management & leadership skills: Planning & execution: 5%
- Customer focus & orientation: 5%
- General manager (hospitality): 5%
- Food service: Customer situations: 3%
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