Sous Chef Morton's The Steakhouse Boston Seaport, a landmark location just steps from Boston’s World Trade Center with stunning harbor views, a vibrant patio, and Bar 12-21. This is an exceptional opportunity for a passionate Sous Chef to help deliver Morton's classic dining experience—prime-aged beef, pristine seafood, signature sides, and an extensive wine program—while supporting upscale dining, private events, and high-volume service. If you’re ready to elevate your craft in a premier waterfront setting and be part of “The Good Life” at Morton's, we want to hear from you. Benefits Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401(k) Paid sick leave Paid time off Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands‑on, lead‑by‑example management style Assist the Executive Chef in management of all back‑of‑house staff in an upscale/fine dining kitchen, including ongoing training, development, and follow‑up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 2 years of Culinary Management experience in an upscale/fine dining establishment Strong knowledge and attention to detail on back‑of‑the‑house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; strong work ethic Graduate of an accredited culinary program is a plus Pay Range USD $70,000.00 - USD $75,000.00 /Yr. EOE #J-18808-Ljbffr
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