Sous Chef

Seamark Seafood & Cocktails

Opened April 2024 at Encore Boston Harbor, Seamark will offer a contemporary interpretation of New England's timeless seafood dining experience, boasting a bounty of elevated favorites and featuring the freshest pier to plate fish, lobster and shellfish available. 

POSITION SUMMARY

Sous Chefs are an important part of the kitchen team. Sous Chefs support the Executive Chef and Chef de Cuisine in all aspects of restaurant operations, with a primary focus on training and supporting the kitchen staff. The Sous Chef is responsible for overseeing the production, preparation and plating of the entire menu on a daily basis. Sous Chefs are accountable for meeting all Seamark food quality and financial standards, government health regulations, industry safety standards, and ensuring all Corporate and departmental policies are followed.  

PRIMARY RESPONSIBILITIES

• Ensure all prep lists are followed.
• Handle all food items and follow Department of Health guidelines for potentially hazard food items.
• Held accountable for department performance.
• Order all necessary products.
• Create production lists and assignments.
• Expedite during service.
• Maintain all par levels.
• Assists in training, interviewing, scheduling, and coaching employees.
• Support the Executive Chef and Chef de Cuisine.
• Maintain professional appearance standard as set forth in the Company Handbook.
• Maintain kitchen in a clean and organized manner to follow all DOH guidelines.
• Rotate all prep stock and properly label and date all products, ensuring FIFO and Company standards are met.
• Organize and clean walk-ins.
• Possesses In depth knowledge of all recipes and execution.
• Handle all dietary restrictions and modifications.
• Accurately handle all orders from the POS system in a timely manner.
• Communicate all product needs to the Executive Chef and support staff.
• Report damaged or defective equipment to management.
• Complete all required Jolt checklists.
• Works with safety as a priority and follows department and company safety standards.
• Maintains relevant knowledge of industry through continuing education and training.
• Attend and participate in any training sessions, departmental meetings, and daily pre-service meetings.

This job description reflects the position’s essential functions; it does not encompass all the tasks that may be assigned.

OUR IDEAL CANDIDATE

Experience, Education, and Certifications

• High school degree or equivalent required. Culinary arts or a related field education or experience preferred. Sanitation knowledge, culinary knowledge, and demonstrated knife skills and safe food handling required.
• Current Massachusetts Food Handler Card.

Skills

• Can illustrate consultative skills and ability to work cross-functionally.
• Exhibits excellent verbal and written communication skills.
• Demonstrates strong problem-solving skills through the ability to diagnose and develop recommended solutions.
• Computer proficient to include Microsoft word and Excel.

Physical Demands

• Ability to move throughout the business (standing, walking, kneeling, bending) for extended periods.
• Ability to