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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 labor 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