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Seasonal General Manager

Goodwin Recruiting
Boston, MA, United States
  • Market Salary: $39,260 - $60,250 p/year
  • Hospitality
  • Full-time
Our job summary
Lead a waterfront, seafood-focused kitchen for a 6-month peak-season role with possible extension and weekly pay $1,600–$1,700. Seasonal Sous Chef leading kitchen ops in a high-volume, outdoor waterfront concept; 6-month assignment (possible extension); on-site, peak-season schedule; weekly compensation $1,600–$1,700. - Minimum 3 years high-volume kitchen experience - Seafood preparation expertise - Knowledge of food safety and allergen protocols - Ability to lead, train, and perform under pressure - Physically able to stand long periods and lift heavy items
Full description

Seasonal Sous Chef (6-Month Assignment)

This six-month seasonal Sous Chef opportunity offers the chance to lead kitchen operations in a high-energy, waterfront setting focused on seafood-driven cuisine and casual, hospitality-forward service. The role supports a dynamic outdoor concept operating through peak season, with the potential for extended or full-time opportunities based on performance and business needs. Weekly compensation ranges from $1,600–$1,700.


Seasonal Sous Chef Responsibilities

  • Maintain exceptional food quality and consistency, ensuring all dishes align with the concept’s culinary standards
  • Collaborate on menu development, contributing creative input while balancing cost control and operational efficiency
  • Train and mentor kitchen staff on foundational techniques, station execution, and food safety best practices
  • Oversee daily prep and station readiness, ensuring smooth service flow during high-volume periods
  • Monitor inventory levels, place orders, and manage product usage to minimize waste and maximize freshness
  • Lead pre-service briefings, communicating menu details, product sourcing, and key service notes to the team
  • Uphold all sanitation, food safety, and allergen protocols with diligence and accountability
  • Support execution of private events, large-scale service, and promotional activations
  • Foster a clean, organized, and team-oriented kitchen environment
  • Demonstrate strong leadership presence during busy service, maintaining composure and precision

Seasonal Sous Chef Qualifications

  • At least 3 years of experience in a fast-paced, high-volume kitchen environment
  • Knowledge of fresh seafood preparation
  • Proven ability to perform under pressure while maintaining attention to detail
  • Strong communication skills, both verbal and written, with the ability to lead and develop a team
  • Solid understanding of food safety regulations and kitchen compliance standards
  • Highly organized with effective time management and multitasking abilities
  • Professional demeanor with a positive, solutions-oriented mindset
  • Physically capable of standing for extended periods and lifting heavy items in a demanding kitchen setting
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