Sous Chef

Evviva Trattoria; Stoneham (MA); On-site; USD 65,000 - 90,000; Full time

Job summary

Evviva Trattoria is seeking a Sous Chef to support the executive chef in running an efficient kitchen that stays within budget and labor standards. You will help manage pars, inventory, prep lists, and ensure adherence to recipes and quality across stations.

You will train and supervise line cooks, oversee daily line checks, and maintain temperature logs while supporting daily specials and menu changes. Serv Safe and allergy safety certifications should be current.

Qualifications

• Must be able to manage budget, purchases, sales and labor within standards.
• Experience with inventory and par levels preferred.
• Ability to train and supervise kitchen staff and implement recipes and standards.
• Knowledge of Serv Safe and allergy safety is preferred.
• Familiarity with line checks, prep lists and daily planning desired.

Responsibilities

• Establish pars, update order guides and handle ordering.
• Assist executive chef with monthly inventory.
• Know budget for purchases, sales and labor and meet budget standards daily/weekly/monthly/yearly.
• Write and update prep lists and oversee prep and line cooks.
• Enforce recipe standards and oversee station execution.

Skills

Budgeting

Inventory control

Staff training

Line cook supervision

Food safety knowledge

Job description

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.