Sous Chef
On-siteNatick, Massachusetts, United States
Natick, Massachusetts, United StatesOn-siteFull TimeMedium
Full TimeMedium
Job Summary
Plan, prepare, and execute daily service and events while overseeing quality and consistency across the taproom, beer hall, and event spaces. Manage daily ordering within budgeted guidelines, oversee prep inventory, and lead development and training for new staff. Demonstrate comprehensive oversight of kitchen operations, including recipe building, costing, and high-volume catered events. Work nights and weekends, lifting up to 50 pounds, under pressure in a fast-paced environment. Develop culinary and food management skill sets in a high-volume scratch kitchen with support from the Chef de Cuisine.
Required Qualifications
- High School education or equivalent
- 2 years management experience
- 1 year line cooking experience
- Ability to work well under pressure in a fast paced, ever changing work environment
- Excellent verbal and written communication skills
- Advanced knowledge of health and sanitation code and policies
- Highly organized with strong attention to detail
- High integrity and professionalism
- A strong culinary foundation with the ability to coach and teach others
- A positive, joyful, upbeat and energetic attitude – leading by example
- Able to grasp, reach overhead, push, lift and carry up to 50 pounds
- Able to work nights and weekends
Desired Qualifications
- Relevant Education: B.S. in Hospitality Management, Culinary, or other related degree
- ServSafe, TIPS, Allergen and ChokeSaver certifications
- Catering experience
Hiring someone like this?
Get your role in front of qualified candidates on Sorce.