Sous Chef

Evviva-Trattoria; Stoneham (MA); On-site; USD 55,000 - 75,000; Full time

Job summary

Evviva-Trattoria is seeking a Sous Chef to support the executive chef in efficiently operating the kitchen while staying within budget and labor standards. You will help manage pars, inventories, and line cooks to ensure consistent recipe execution and quality.

The role involves scheduling, training new staff, maintaining food safety logs, and contributing to daily specials and menu planning. Strong organization and leadership are essential in this fast-paced environment.

Responsibilities

• Establish pars, keep order guides updated, and manage all ordering.
• Assist the executive chef with monthly inventory.
• Understand the budget for purchases, sales and labor and help meet budget standards daily, weekly, monthly and yearly.
• Write and update prep lists.
• Oversee prep and line cooks, ensuring adherence to recipe standards.
• Assist with disciplinary actions and performance reviews.
• Plan and implement new hire and training for all new staff.
• Oversee daily AM/PM line checks and keep prep books current with recipes.
• Train cooks on menu changes.
• Maintain temperature logs and ensure accuracy.
• Audit ticket times and develop corrective action plans as needed.
• Develop and oversee daily, weekly and monthly cleaning plans and deep clean schedules.
• Maintain repairs and maintenance logs.
• Assist with daily specials and weekly food plans.
• Share food knowledge with FOH during pre-shifts and meetings.
• Ensure Serv Safe, Allergy and Choke Safer certifications are up to date.

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.