What are the responsibilities and job description for the Sous Chef | Growing, Chef-Driven Restaurant Group | Boston position at One Haus?
Sous Chef | American, Italian, & Japanese-inspired Concept | Boston
About The Role
We're looking for a skilled, grounded Sous Chef to be a true second-in-command in the kitchen. You'll work closely with the Executive Chef to lead the line, develop the team, and maintain the quality and consistency that defines the guest experience. This is a role for someone who leads by doing — present during service, invested in their cooks, and genuinely proud of the food that leaves the kitchen.
What You'll Do
You'll share ownership of daily kitchen operations with the Executive Chef — running service, coaching line cooks, managing prep flow, and holding the standard when it matters most. On a given day that might mean leading a station, working a new cook through a technique, calling an order during a busy Saturday night, or sitting down to do inventory. You're comfortable with all of it.
Beyond the line, you'll contribute to menu development and specials, assist with scheduling and labor, help manage food cost and ordering, and ensure the kitchen stays clean, organized, and fully compliant with health and safety standards. When the Executive Chef is out, you run the show.
You'll also play a meaningful role in building the team — identifying talent, developing skills, and fostering a kitchen culture that's demanding but respectful.
What We're Looking For
About The Role
We're looking for a skilled, grounded Sous Chef to be a true second-in-command in the kitchen. You'll work closely with the Executive Chef to lead the line, develop the team, and maintain the quality and consistency that defines the guest experience. This is a role for someone who leads by doing — present during service, invested in their cooks, and genuinely proud of the food that leaves the kitchen.
What You'll Do
You'll share ownership of daily kitchen operations with the Executive Chef — running service, coaching line cooks, managing prep flow, and holding the standard when it matters most. On a given day that might mean leading a station, working a new cook through a technique, calling an order during a busy Saturday night, or sitting down to do inventory. You're comfortable with all of it.
Beyond the line, you'll contribute to menu development and specials, assist with scheduling and labor, help manage food cost and ordering, and ensure the kitchen stays clean, organized, and fully compliant with health and safety standards. When the Executive Chef is out, you run the show.
You'll also play a meaningful role in building the team — identifying talent, developing skills, and fostering a kitchen culture that's demanding but respectful.
What We're Looking For
- 3 years of progressive kitchen experience, with at least 1 year in a leadership role
- Strong technique, attention to detail, and a genuine love for cooking at a high level
- Calm, clear leadership under pressure — you elevate the people around you during a rush, not just yourself
- Solid understanding of food cost, ordering, and kitchen financials
- Experience with scratch cooking and an appreciation for seasonal, ingredient-driven menus
- Experience with Japanese cuisine is a plus, but not required
- Culinary degree helpful but not a dealbreaker — we care more about what you can do
- Base salary of $70,000-$80,000 annually DOE
- Health, dental, and vision insurance benefits
- Paid time off
- Dining privileges across the portfolio
- A genuine opportunity to grow with a team that takes the food seriously
Salary : $70,000 - $80,000