What are the responsibilities and job description for the Sr. Sous Chef position at La Petite Maison (LPM)?
ABOUT US:
LPM Restaurant & Bar is a premier destination for contemporary French-Mediterranean cuisine, known for its exceptional dining experience, vibrant atmosphere, and commitment to excellence. We are seeking a dynamic and experienced Senior Sous Chef to join our Boston team, supporting the Executive Chef in elevating our kitchen operations and culinary offerings.
POSITION OVERVIEW:
As Senior Sous Chef, you will play a pivotal role in maintaining LPM’s reputation for culinary excellence. You will lead a talented team, oversee daily kitchen operations, and ensure every dish meets our exacting standards. Your expertise will support menu innovation, cost management, and a safe, inspiring work environment and ensure full compliance with all food safety, health, and labour laws in Massachusetts.
RESPONSIBILITIES:
- Assist the Executive Chef in planning and executing menu items, ensuring consistency and quality.
- Lead, train, and supervise kitchen staff, fostering a positive and efficient work environment.
- Oversee daily kitchen operations, including prep, cooking, plating, and presentation.
- Manage inventory, ordering, and food cost control to optimize efficiency.
- Maintain kitchen cleanliness and ensure compliance with local health codes, OSHA standards, and food safety regulations.
- Monitor staff adherence to labor laws, including work hours and safety regulations.
- Collaborate on menu development, seasonal specials, and kitchen workflow improvements.
- Address guest feedback promptly and maintain high standards of service.
- Ensure compliance with Massachusetts food safety and health codes, including proper storage, handling, and preparation of food.
- Maintain kitchen operations in accordance with OSHA workplace safety regulations.
- Ensure all kitchen staff follow workplace labour laws, including proper scheduling, breaks, and overtime.
QUALIFICATIONS:
- Minimum 5 years of experience in a high-volume, upscale kitchen, with at least 2 years in a Sous Chef or senior kitchen leadership role.
- Strong knowledge of contemporary and classical cooking techniques, plating, and menu development.
- Proven leadership skills in managing kitchen staff and operations.
- Experience with inventory management, food cost control, and kitchen scheduling.
- Familiarity with Massachusetts food safety regulations, OSHA standards, and labor laws.
WHAT WE CAN OFFER?
- Competitive compensation
- Strong healthcare and paid time off (PTO) program
- Opportunities for professional growth and leadership development
- A vibrant, collaborative, and supportive team culture in a renowned hospitality environment
Salary : $90 - $100