Sous Chef

Evviva Trattoria; Maynard (MA); On-site; USD 45,000 - 60,000; Full time

Job summary

Evviva Trattoria in Maynard, Massachusetts, is seeking a Sous Chef to support the executive chef in efficiently operating the kitchen while adhering to budgetary guidelines. Responsibilities include managing inventory, training kitchen staff, and ensuring that food safety certifications are up to date.

The ideal candidate will demonstrate strong leadership skills, knowledge of cooking techniques, and effective budget management, making them a key player in our culinary team.

Qualifications

• Proficiency in various cooking techniques and recipe standards.
• Knowledge of labor and food cost management.
• Leadership experience managing kitchen staff.

Responsibilities

• Support executive chef in kitchen operations and budget management.
• Establish pars and oversee order guides and inventory.
• Train kitchen staff and maintain food safety certifications.

Skills

Cooking techniques

Budget management

Leadership

Inventory management

Food safety certifications

Job description

Sous Chef

The Sous Chef’s role is to support the executive chef in efficiently operating the kitchen staying within the budget and labor standards.

Your duties and responsibilities include but are not limited to the following:

• Responsible for establishing pars, keeping order guides updated and all ordering.
• Assists executive chef with monthly inventory.
• Knows the budget for purchases, sales and labor and helps meet the budget standards on a daily, weekly, monthly and yearly basis.
• Writes and updates prep lists.
• Oversees prep and line cooks, holds them to recipe standards.
• Assists executive chef with progressive discipline, one on one’s and performance/station reviews.
• Identifies holes in the schedule, develops and executes new hire and training plans for all new employees.
• Updates and oversees execution of daily AM and PM line checks.
• Responsible for keeping prep books updated with most current recipes.
• Trains cooks with any menu changes.
• Responsible for keeping temperature logs current and up to date.
• Audits ticket times at random and develops a plan for taking corrective action when necessary.
• Responsible for developing and overseeing daily, weekly and monthly cleaning plans.
• Develops a deep clean schedules and oversees completion.
• Maintains repairs and maintenance logs.
• Assists executive chef with daily specials and weekly food plans.
• Passes on their food knowledge to the FOH staff during daily pre-shifts and meetings.
• Serv Safe, Allergy and Choke Safer certifications are up to date.
• Trimark Inventory and Ordering.