As Executive 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 optimise efficiency
- Maintain kitchen cleanliness and ensure compliance with local health codes, OSHA standards, and food safety regulations
- Monitor staff adherence to labour laws, including work hours and safety regulations
- Collaborate on menu development, seasonal specials, and kitchen workflow improvement
- 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
