Culinary Ops Lead - Menu, Catering & Cost Control

Bon Appétit Management Company; North Easton (MA); On-site; USD 65,000 - 85,000; Full time

Benefits offered by this job

Retirement Plan

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Voluntary Benefits

Accident Insurance

Hospital Indemnity Insurance

Legal Services

Remote/Auto and Home Program

Job summary

Bon Appétit Management Company in North Easton, MA is seeking a sous chef to lead the Culinary Department, supervise and assist in preparation and cooking of diverse dishes, and collaborate on daily menu development.

You will work with the Executive Chef to plan menus, control costs, and execute catering events, while driving new culinary programs with the marketing and culinary teams. Immediate opportunity with competitive compensation.

Qualifications

• A.S. or equivalent experience.
• Progressive culinary/kitchen management experience.
• Catering experience a plus.
• High volume, complex foodservice operations experience - highly desirable.
• Institutional and batch cooking experiences helpful.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Proficient with Microsoft Office (Word, Excel, PowerPoint, Outlook).
• Willing to participate in client satisfaction programs/activities.
• ServSafe certified - highly desirable.

Responsibilities

• Assist the Executive Chef with managing cost controls and expenditures for the account.
• Assist the Executive Chef with planning and creating menus.
• Produce and execute catering events.
• Roll out new culinary programs in conjunction with Company marketing and culinary team.

Skills

Culinary leadership

Menu development

Cost controls

Catering coordination

MS Office proficiency

ServSafe certified

Education

AS or equivalent experience

Tools

Microsoft Excel

PowerPoint

Outlook

Job description

Bon Appétit Management Company in North Easton, MA is seeking a sous chef to lead the Culinary Department, supervise and assist in preparation and cooking of diverse dishes, and collaborate on daily menu development.

You will work with the Executive Chef to plan menus, control costs, and execute catering events, while driving new culinary programs with the marketing and culinary teams. Immediate opportunity with competitive compensation.