Sushi Chef

Redd Hospitality; Boston (MA); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Dental insurance

Health insurance

Paid time off

Vision insurance

Job summary

Redd Hospitality is seeking a hands-on Kitchen Manager or Executive Sous Chef to drive culinary excellence in a fast-paced events-focused environment. You will assist in overseeing kitchen operations, ensure top quality, safety, and presentation, and contribute to menu planning and staff leadership.

The role emphasizes collaboration with the Executive Chef, staff mentorship, and strong attention to detail across all service periods, including banquets and events.

Qualifications

• Proven experience as a Sous Chef or similar in a food service environment.
• Strong knowledge of food safety practices and regulations.
• Experience in banquet service is preferred but not mandatory.

Responsibilities

• Assist in preparation and presentation of high-quality dishes.
• Supervise kitchen staff and ensure efficient workflow.
• Collaborate with Executive Chef on menu planning and development.
• Manage inventory and ordering while minimizing waste.
• Train and mentor kitchen staff on safety protocols and culinary skills.
• Maintain cleanliness and organization of the kitchen per health regulations.
• Participate in banquet preparation and execution for events.
• Monitor food quality during prep and service for consistency.

Skills

Sous Chef experience

Kitchen management

Menu planning

Food safety

Team leadership

Banquet service

Inventory control

Job description

Job description:

Overview
We are seeking a passionate and skilled Kitchen Manager or Executive Sous Chef to join our culinary team. The ideal candidate will have a strong background in events. As a Executive Sous Chef or Kitchen Manager, you will assist the Executive Chef in overseeing kitchen operations, ensuring high standards of food quality, safety, and presentation. This role is perfect for someone who thrives in a fast-paced environment and is eager to contribute to menu planning and kitchen management.

Duties

• Assist in the preparation and presentation of high-quality dishes that meet our restaurant#39;'s standards.
• Supervise kitchen staff, ensuring efficient workflow and adherence to food safety regulations.
• Collaborate with the Executive Chef on menu planning and development, incorporating seasonal ingredients and customer preferences.
• Manage inventory levels, ordering supplies as needed while minimizing waste.
• Train and mentor kitchen staff on food handling techniques, safety protocols, and culinary skills.
• Maintain cleanliness and organization of the kitchen area, ensuring compliance with health regulations.
• Participate in banquet preparation and execution as required, ensuring timely service during events.
• Monitor food quality during preparation and service to ensure consistency and excellence.

Requirements

• Proven experience as a Sous Chef or in a similar role within a food service environment.
• Strong knowledge of food safety practices and regulations.
• Experience in banquet service is preferred but not mandatory.
• Excellent team management skills with the ability to motivate and lead a diverse kitchen staff.
• Proficient in inventory management practices to ensure efficient stock control.
• Strong culinary skills with an emphasis on creativity in menu planning.
• Ability to work under pressure while maintaining attention to detail.
• Flexibility to work various shifts, including evenings, weekends, and holidays as needed.

Join our team where your culinary expertise will be valued, and your contributions will help shape an exceptional dining experience for our guests.

Job Type: Full-time

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance