Daytime Sous Chef — Boston Kitchen Leader

NexDine; Boston (MA); On-site; USD 58,000 - 64,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Life insurance

401(k)

Paid time off

EAP

Career growth

Job summary

NEXDINE Hospitality in Boston seeks a hands-on Sous Chef to lead culinary operations under the Executive Chef. You will develop and execute menus, supervise kitchen and Front of House staff, and ensure quality, presentation, and service standards.

The role requires 1–3 years in a similar role, ServSafe, Choke Safety, Allergan Awareness MA, High school diploma, and a willingness to maintain safety, sanitation, and cost controls. Schedule is Monday-Friday with no nights or weekends.

Qualifications

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

Responsibilities

• May assist with menu writing and cycle of cost control utilizing appropriate recipes and costing measures.
• May assist with oversight of all aspects of catering operations.
• Assist in maintaining vendor relationships.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Demonstrate new cooking techniques or equipment to staff.
• Communicate with supervisor regarding equipment purchases or repairs.
• Assist supervisor with purchasing of all food or other supplies needed to ensure efficient operation.
• May assist in determining production schedules and staff requirements necessary to ensure timely delivery of services.
• Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained.
• Compile and record production or operational data on specified forms.
• Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines.
• May assist in budgetary process.
• May assist with analyzing recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Assist with inventory.
• Assist with review process for culinary staff.
• Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Provide excellent customer service to include being attentive, approachable, greeting and thanking customers.

Skills

Menu writing

Cost control

Culinary supervision

Vendor relations

Food safety

Budgeting

Inventory management

Leadership

Customer service

Education

High school diploma or equivalent

Culinary certificate/degree

Tools

MS Office Suite

Job description

NEXDINE Hospitality in Boston seeks a hands-on Sous Chef to lead culinary operations under the Executive Chef. You will develop and execute menus, supervise kitchen and Front of House staff, and ensure quality, presentation, and service standards.

The role requires 1–3 years in a similar role, ServSafe, Choke Safety, Allergan Awareness MA, High school diploma, and a willingness to maintain safety, sanitation, and cost controls. Schedule is Monday-Friday with no nights or weekends.