Sous Chef: Lead High-Volume Catering & Menu Development

Bon Appétit Management Company; Boston (MA); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Retirement Plan

Health & Wellness Programs

Discount Marketplace

Commuter Benefits

Job summary

Bon Appétit Management Company is seeking a Sous Chef in Boston to oversee the Culinary Department operations, assist in supervision, preparation, and cooking, and develop daily menu items with the Executive Chef to support high-quality service.

The role offers opportunities to lead culinary teams, collaborate on new menus, and coordinate with catering events. Strong kitchen management and cost-control skills are essential for success.

Qualifications

• A.S. or equivalent experience required.
• Progressive culinary/kitchen management experience preferred.
• Catering experience a plus.
• Experience in high-volume, complex foodservice operations is highly desirable.
• Institutional or batch cooking experience is helpful.
• Knowledge of food trends, quality, sanitation, and cost controls is essential.
• Proficiency with computers including Word, Excel, PowerPoint, Outlook, and email.
• Willingness to participate in client satisfaction programs/activities.
• ServSafe certification is highly desirable.

Responsibilities

• Assist the Executive Chef with cost controls and expenditures.
• Assist in planning and creating menus.
• Produce and execute catering events.
• Roll out new culinary programs with marketing and culinary teams.

Skills

Cost controls

Menu planning

Catering coordination

High volume kitchen operations

Food safety knowledge

Computers (MS Office)

Education

A.S. or equivalent experience

Tools

Microsoft Office Suite

Job description

Bon Appétit Management Company is seeking a Sous Chef in Boston to oversee the Culinary Department operations, assist in supervision, preparation, and cooking, and develop daily menu items with the Executive Chef to support high-quality service.

The role offers opportunities to lead culinary teams, collaborate on new menus, and coordinate with catering events. Strong kitchen management and cost-control skills are essential for success.