Sous Chef – Kitchen Ops, Inventory & Training Lead

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

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.