Sous Chef
$70,000–$70,000 year
On-siteNorton, Massachusetts, United States
Job Summary
Create daily specials and imaginative theme decorations for banquets, then prepare all menu items to established standards. Lead and direct kitchen staff by assisting with recruiting, hiring, training, scheduling, and performance reviews while supervising cooks and dish machines. Maintain high sanitation and safety standards throughout the kitchen and dumpster areas, and utilize ChefTec to manage food inventory and production. Handle special requests and complaints professionally, and participate in pre-meal meetings to improve service consistency. Assume kitchen supervisor duties during meal periods and banquets, and assist in developing marketing programs for the Food & Beverage Department.
Required Qualifications
- High school diploma or equivalent education
- Culinary degree or equivalent training
- Thorough knowledge of culinary concepts, practices, and procedures as well as food preparation and kitchen maintenance operations procedures
- At least three years' culinary experience in progressively responsible positions
- Must be able to lift and/or move up to 25 pounds
- Close vision
- Depth perception
- Color vision
- Distance vision
- Peripheral vision
- Ability to adjust focus
- Ability to comply with all applicable federal, state and local safety and health regulations
Desired Qualifications
- Prior supervisory experience
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