Senior Sous Chef

Job Title: Senior Sous Chef - LPM Restaurant & Bar 
Location: Boston, MA
Pay: $90,000 to $100,000  per year 
Job Type: Full-Time
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 labor 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

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