Creative Sous Chef | Lead Kitchen, Flexible Schedule

Fete LLC; Boston (MA); On-site; USD 65,000 - 85,000; Full time

Benefits offered by this job

Flexible Scheduling

Competitive Compensation

Career Advancement Opportunities

Job summary

Fete LLC in Boston seeks an experienced Sous Chef to collaborate with the Executive Chef on menu creation and high-quality meal preparation. The ideal candidate demonstrates creativity, leadership, and a passion for delivering exceptional dining experiences.

This role focuses on team leadership, kitchen operations, and maintain high standards of food safety and cost control in a fast-paced environment.

Qualifications

• High school diploma or GED required.
• Extensive culinary experience is essential.
• Culinary school certification preferred.
• ServeSafe or Food Handler’s certification required.
• Advanced knowledge of culinary techniques and recipes.
• Ability to remain calm and thrive under pressure.
• Excellent management and leadership skills.

Responsibilities

• Create innovative menus according to seasonal availability and customer expectations.
• Prepare and plate food according to kitchen specifications.
• Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit.
• Supervise and coordinate all food preparation and presentation.
• Provide training and leadership for kitchen staff.
• Maintain appropriate levels of inventory and negotiate with vendors for quality at best price.
• Follow all food safety rules and regulations.

Skills

Strong leadership

Menu development

Creativity

Calm under pressure

Education

High school diploma/GED

Culinary school certification preferred

Tools

ServeSafe certification

Food Handler’s Certification

Job description

Fete LLC in Boston seeks an experienced Sous Chef to collaborate with the Executive Chef on menu creation and high-quality meal preparation. The ideal candidate demonstrates creativity, leadership, and a passion for delivering exceptional dining experiences.

This role focuses on team leadership, kitchen operations, and maintain high standards of food safety and cost control in a fast-paced environment.