Sous Chef - Woburn

Advanced Hospitality Systems; Woburn (MA); On-site; USD 60,000 - 65,000; Full time

Benefits offered by this job

Dental Insurance

Health Insurance

Paid time off

Employee discount

Job summary

Advanced Hospitality Systems is seeking a hands-on Sous Chef to lead culinary operations in a fast-paced environment. You will oversee food preparation, maintain quality standards, and mentor junior staff while coordinating with the Kitchen Manager for daily responsibilities.

Ideal candidates have a Culinary background, ServeSafe certification, and at least 1 year in a leadership role in a full-service restaurant. The role requires in-person work, with day, evening and weekend availability.

Qualifications

• Technical: Thorough knowledge of Food Safety systems and procedures.
• Language: English; Basic Spanish (preferred).
• Experience: High school or GED; Formal culinary training (preferred); Minimum 1 year in a leadership role in a full-service restaurant kitchen.

Responsibilities

• Collaborate with Kitchen Manager to oversee all kitchen and culinary activities including food preparation, cooking and plating.
• Oversee and participate in the preparation of ingredients, sauces, and other components for various dishes across the menu.
• Assist with development of new and innovative, quality food items to meet market and guest expectations.
• Oversee food preparation and production for catering packages.
• Collaborate with the culinary team to cater for special events and private functions, ensuring a seamless dining experience for guests.
• Maintain a clean and safe environment, instructing staff in proper food preparation, food storage, use of kitchen equipment, and utensil sanitation and safety issues.

Skills

Food safety systems

Knife skills

English

Basic Spanish

Education

High school or GED

Culinary training

Leadership experience in a full-service restaurant

Job description

DESCRIPTION AND RESPONSIBILITIES

AS A SOUS CHEF, YOUR RESPONSIBILITIES INCLUDE...

• Collaborate with Kitchen Manager to oversee all kitchen and culinary activities including food preparation, cooking and plating. Ensure compliance with established recipes, quality standards and health regulations.
• Oversee and participate in the preparation of ingredients, sauces, and other components for various dishes across the menu. Monitor the cooking and baking process to maintain consistency and exceptional taste.
• Assist with development of new and innovative, quality food items to meet market and guest expectations.
• Oversee food preparation and production for catering packages.
• Collaborate with the culinary team to cater for special events and private functions, ensuring a seamless dining experience for guests.
• Following instructions and recommendations in taking care of daily food preparation and duties assigned by the Kitchen Manager to uphold the quality standards set by the company.
• Maintain a clean and safe environment, instructing staff in proper food preparation, food storage, use of kitchen equipment, and utensil sanitation and safety issues.
• Supervise and inspect all preparation and cooking equipment on a regular basis to ensure they are kept clean, sanitary, and in perfect operating order.
• Assist in managing kitchen inventory, ordering supplies and ensuring proper storage of ingredients to minimize wastage and control food costs.
• Managing daily requirements, functions, and last-minute events.
• Responsible for training and mentoring junior kitchen staff.
• Works closely with the front of house staff to coordinate smooth food service and accommodate special guest requests and dietary restrictions.
• Promote and maintain good working relationships throughout the entire kitchen staff.
• Ensures management style and working methods are in line with the core values.
• Establish, maintain, and enforce consistent high-performance standards.

The Sous Chef reports directly to the Executive Sous Chef.

JOBREQUIREMENTS

• Technical: Thorough knowledge of Food Safety systems and procedures. Food prep & knife skills
• Language: English, Basic Spanish (preferred but not required)
• Experience:
  • High school or GED equivalent
  • Formal culinary training (preferred but not required)
  • Minimum 1 year in a leadership role within a full-service restaurant kitchen
• Certifications: ServeSafe Certified
• Work Environment: This hands-on position requires 90% of the work week to be spent actively engaged in running culinary operations. Must be able to work on your feet for up to 10 hours at a time and be able to lift at least 50 lbs.
• Details: Full Time, In-Person,Day, Evening & Weekend availability

SALARY & BENEFITS

• Starting at $60,000 - $65,000 annually depending on experience, plus bonus
• Dental Insurance
• Employee discount
• Health Insurance
• Paid time off