Sous Chef: Lead Kitchen Ops & Menu Creation

Nexdine Llc; Boston (MA); On-site; USD 62,000 - 67,000; Full time

Benefits offered by this job

Health Insurance

Dental Insurance

Vision Insurance

Life Insurance

401(k) Plan

Paid Time Off

Employee Assistance Program

Career Growth

Perks & Rewards

Job summary

NEXDINE Hospitality is seeking a responsible Sous Chef in Brighton, MA to lead culinary execution, supervise kitchen and FOH staff, and ensure top-quality food presentation. You will help with menu writing, cost control, and maintaining safety and sanitation standards while delivering exceptional service.

The role emphasizes collaboration with the Executive Chef, managing inventories and vendor relations, and upholding budgetary guidelines in a fast-paced kitchen environment.

Qualifications

• High school diploma or equivalent.
• 1–3 years’ experience in similar role.
• Culinary school certificate or degree.
• ServSafe Certification
• Choke Safety Certification
• Allergen Awareness Certification (MA)
• Proven ability to manage kitchen operations and cost controls.

Responsibilities

• May assist with menu writing and cycle of cost control utilizing appropriate recipes and costing measures.
• Responsible for the quality of all food products and ensure that standards are met, to include preparation of all foods and final presentation.
• Support culinary team with all aspects of food production, execution and presentation.
• May assist with oversight of all aspects of catering operations.
• Assist in maintaining vendor relationships.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Demonstrate new cooking techniques or equipment to staff.
• Communicate with supervisor regarding equipment purchases or repairs.
• Assist supervisor with purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products.
• May assist in determining production schedules and staff requirements necessary to ensure timely delivery of services.
• Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained.
• Compile and record production or operational data on specified forms.
• Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines.
• May assist in budgetary process.
• May assist with analyzing recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Assist with inventory.
• Assist with review process for culinary staff.
• Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Provide excellent customer service to include being attentive, approachable, greeting and thanking customers.
• May perform other duties and responsibilities as assigned.

Skills

Menu writing

Cost control

Food preparation

Culinary supervision

Guest service

Communication

Budgeting

Purchasing

Inventory management

Staff training

Education

High school diploma

Culinary school certificate

ServSafe Certification

Choke Safety Certification

Allergen Awareness Certification (MA)

Tools

Microsoft Office Suite

Job description

NEXDINE Hospitality is seeking a responsible Sous Chef in Brighton, MA to lead culinary execution, supervise kitchen and FOH staff, and ensure top-quality food presentation. You will help with menu writing, cost control, and maintaining safety and sanitation standards while delivering exceptional service.

The role emphasizes collaboration with the Executive Chef, managing inventories and vendor relations, and upholding budgetary guidelines in a fast-paced kitchen environment.