Sous Chef - Culinary Lead for Menus, Quality & Service

Nexdine Llc; Danvers (MA); On-site; USD 2,958,000 - 3,413,000; Full time

Benefits offered by this job

Health benefits

401K savings plan

Paid time off

EAP

Career growth

Job summary

Nexdine Llc is seeking a Sous Chef in Danvers, MA to lead kitchen operations and deliver high-quality culinary results under the Executive Chef. You will supervise culinary and Front of House staff, oversee service, production, and presentation standards, and contribute to menu development and cost control.

The role requires strong culinary skills, attention to detail, and the ability to maintain safety, sanitation, and productivity standards in a fast-paced kitchen environment.

Qualifications

• High school diploma or equivalent required.
• Culinary school certificate or degree preferred.
• ServSafe Certification required.
• Choke Safety Certification beneficial.
• Allergen Awareness Certification (MA) required.

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 all aspects of production, execution and presentation.
• Assist in overseeing catering operations and vendor relationships.
• Monitor supplies and equipment for standards and safety.
• Train cooks and supervise food preparation and plating.
• Provide excellent customer service and attend to customers.

Education

High school diploma or equivalent

Culinary school certificate or degree

ServSafe Certification

Choke Safety Certification

Allergen Awareness Certification (MA)

Job description

Nexdine Llc is seeking a Sous Chef in Danvers, MA to lead kitchen operations and deliver high-quality culinary results under the Executive Chef. You will supervise culinary and Front of House staff, oversee service, production, and presentation standards, and contribute to menu development and cost control.

The role requires strong culinary skills, attention to detail, and the ability to maintain safety, sanitation, and productivity standards in a fast-paced kitchen environment.