Executive Sous Chef
$74,500–$95,000 year
On-siteWatertown, Massachusetts, United States
Job Summary
Lead kitchen operations as second-in-command, assisting in menu design and production while ensuring timely service and quality standards. Fill in for the Executive Chef during planning and directing food preparation, resourcefully solving issues and seizing control of problematic situations. Manage and train kitchen staff, establish schedules, assess performance, order supplies, and enforce sanitation regulations. Maintain a positive approach with coworkers and customers while complying with safety standards. Requires 3+ years of sous chef experience, strong management skills, and ability to work a variable schedule including weekends.
Required Qualifications
- 3+ years of experience as a Sous Chef
- Understanding of various cooking methods, ingredients, equipment, and procedures
- Excellent record of kitchen and staff management
- Accuracy and speed in handling emergency situations and providing solutions
- Familiar with industry's best practices
- Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
- Must be able to stand for full shift
- Must be able to lift at least 50 pounds
- Must have good hearing for accurate communication with guests
- Must be able to use hands and fingers to handle and feel objects, tools controls and type
- Must be able to work in areas of loud noise
- Required to frequently reach, bend, stoop, and carry
- Must be able to work in both warm and cool environments; indoors and outdoors
- Must be able to tolerate potential exposure to allergens: peanut products, egg, dairy, gluten, soy, seafood, and shellfish
- Ability to work a variable schedule, including weekends
Desired Qualifications
- Bachelors degree in Culinary Science, related certificate would be a plus
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