Sous Chef - Seamark - Quick Hire!

Seamark Seafood & Cocktails is a distinguished dining establishment located within the Encore Boston Harbor resort in Everett, Massachusetts. Renowned for its elegant oceanic dining room, Seamark offers a unique blend of traditional New England seafood alongside contemporary favorites, creating an exceptional culinary experience that highlights the freshness and quality of its ingredients. The restaurant emphasizes refined seafood dishes that pay homage to classic flavors while infusing global influences for a surprising and delightful menu. Seamark also features Old Wives' Tale, an intimate speakeasy bar known for its exquisite cocktails crafted by the celebrated mixologist Francesco Lafranconi, adding an extra layer of sophistication and allure to the dining experience. As a full-time Sous Chef at Seamark, you will play a crucial role in supporting the Executive Chef by overseeing the daily kitchen operations. This position offers a competitive salary range of $65,000 to $70,000 annually and is perfect for culinary professionals seeking to advance their careers in a high-volume, upscale seafood restaurant environment. The Sous Chef will manage food preparation, ensure quality control, handle inventory management, and maintain kitchen equipment, all while ensuring compliance with health and safety standards. Leadership skills are essential as you will be responsible for staffing plans, employee training, and maintaining operational efficiency to meet both quality standards and guest satisfaction. This role demands excellent organizational skills, a deep understanding of culinary techniques, and strict adherence to food service regulations. Working at Seamark means joining a team dedicated to excellence, creativity, and hospitality in one of Boston’s premier dining locations.

• Some college or advanced training in food and beverage management
• 3 years related experience with supervisory duties
• possession or willingness to obtain food protection certificate
• advanced knowledge of food service regulations
• organizational skills and time management
• ability to stand for 8 or more hours in extreme temperatures
• skilled with relevant hand tools or machines
• physical ability to lift heavy objects
• flexible availability for various shifts