Culinary Sous Chef - Growth & Benefits

NEXDINE, LLC; Boston (MA); On-site; USD 41,000 - 44,000; Full time

Benefits offered by this job

Health, Dental & Vision Insurance

Company-Paid Life Insurance

401(k) Savings Plan

Paid Time Off: Vacation, Holiday, Sick

Employee Assistance Program (EAP)

Career Growth Opportunities

Various Employee Perks and Rewards

Job summary

NEXDINE Hospitality seeks a Sous Chef for its Brighton, MA kitchen. The role reports to the Executive Chef/Chef Manager and is responsible for developing and executing culinary results to exceed customer expectations, supervising culinary and Front of House staff, and managing service, production, and presentation standards.

The successful candidate will oversee food preparation, support cost control, assist with menu development, coordinate with vendors, and ensure safety and sanitation in a

Qualifications

• Must have ServSafe Certification.
• Choke Safety Certification.
• Allergen Awareness Certification (MA).
• 1–3 years’ experience in similar role.
• High school diploma or equivalent.

Responsibilities

• Assist with menu writing and cost control using recipes and costing measures.
• Ensure quality of all food products and final presentation.
• Support culinary team with food production, execution and presentation.
• Assist with oversight of catering operations and vendor relationships.
• Maintain safety, sanitation, and productivity standards.
• Train and supervise cooks and other staff in preparation and presentation of food.

Skills

Food preparation

Staff supervision

Menu planning

Cost control

Customer service

Food safety

Education

High school diploma or equivalent

Culinary school certificate

Tools

Microsoft Office Suite

Job description

NEXDINE Hospitality seeks a Sous Chef for its Brighton, MA kitchen. The role reports to the Executive Chef/Chef Manager and is responsible for developing and executing culinary results to exceed customer expectations, supervising culinary and Front of House staff, and managing service, production, and presentation standards.

The successful candidate will oversee food preparation, support cost control, assist with menu development, coordinate with vendors, and ensure safety and sanitation in a