Sous Chef
Mission Boathouse —Beverly, MA
- $55,000 - $65,000 a year
- Full-time
- Sales
- Mid-level
- US work authorization
Quick Apply
4d
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Tatte Bakery & Café —Brookline, MA
- $65,000 - $79,000 a year
- Weekends as needed
- Hospitality
- Microsoft Excel
- Microsoft Outlook
- Dental insurance
- Employee assistance program
Quick Apply
Sous Chef
15 Walnut Tavern —South Hamilton, MA
- $70,000 - $80,000 a year
- Full-time
- Hospitality
- Cooking
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
4d
Sous Chef
Atlantic Fish Co —Boston, MA
- Full-time
- Hospitality
- Sales
- English
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Hotel Salem Op Co LLC —Salem, MA
- $72,000 a year
- Full-time
- ServSafe
- 3 years
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10d
SOUS CHEF
Flik Hospitality Group —Boston, MA
- $70,000 - $80,000 a year
- Full-time
- Background check
- Microsoft Excel
- Microsoft Outlook
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- Paid parental leave
Quick Apply
Senior Executive Sous Chef
Fidelity Investments —Boston, MA
- $74,000 - $141,000 a year
- Full-time
- High school diploma or GED
- Team management
- Mentoring
- Loan repayment program
- Tuition reimbursement
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MAPLE & ASH BOSTON LLC —Boston, MA
- $80,000 - $90,000 a year
- Weekends as needed
- Mid-level
- Accounting
- Recruiting
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Dockside Pub —Swampscott, MA
- $70,000 - $80,000 a year
- Weekends as needed
- Bilingual
- 5 years
- Senior level
- Opportunities for advancement
- Flexible schedule
Quick Apply
4d
Sous Chef
Boston Harbor Hotel —Boston, MA
- $100,000 - $115,000 a year
- Weekends as needed
- Mid-level
- 3 years
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Yard House —Lynnfield, MA
- $68,000 - $80,000 a year
- Cooking
- Mid-level
- High school diploma or GED
- Employee stock purchase plan
- Health insurance
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Alchemy —Lynnfield, MA
- $80,000 - $85,000 a year
- Full-time
- Mid-level
- Mentoring
- Experience equivalent to degree accepted
- Health insurance
- Dental insurance
Quick Apply
8d
Executive Sous Chef
The Newbury Boston —Boston, MA
- $110,000 - $120,000 a year
- Full-time
- Cooking
- Hotel
- Senior level
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Hilton Boston Back Bay —Boston, MA
- $75,000 - $80,000 a year
- Full-time
- Hotel
- Senior level
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Boston Harbor Hotel —Boston, MA
- $120,000 - $130,000 a year
- Weekends as needed
- Mid-level
- 3 years
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Hersha Hospitality Management, LP —Boston, MA
- $100,000 - $115,000 a year
- Weekends as needed
- Mid-level
- 3 years
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Hersha Hospitality Management, LP —Boston, MA
- $120,000 - $130,000 a year
- Weekends as needed
- Mid-level
- 3 years
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Aimbridge Hospitality —Boston, MA
- $95,000 - $115,000 a year
- Full-time
- CPR Certification
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Village Tavern —Salem, MA
- $70,000 - $80,000 a year
- Weekends as needed
- Bilingual
- Mid-level
- Restaurant
- Opportunities for advancement
- Flexible schedule
Quick Apply
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Earls Assembly Row —Somerville, MA
- $55,000 - $90,000 a year
- Part-time
- Cooking
- Mid-level
- Mentoring
- Health insurance
- Employee discount

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Sous Chef

Mission Boathouse -
Beverly, MA

Quick Apply

Job Details

Full-time
$55,000 - $65,000 a year
4 days ago

Qualifications

Kitchen health and safety standards
Employee onboarding
Chemical handling safety procedures
Food service purchasing
Recruitment process management
Quality assurance experience within food and beverage industry
Guest relations
Food service health code compliance
Stock rotation management
Sales
Safety regulations
Coaching
Staff scheduling
Chemical handling
Labor cost analysis
Filing
Team scheduling
Mid-level
Disciplinary action management
Employee data management
Kitchen cost control
Decision making
Team training
Physical inventory counts for inventory management
Kitchen staff training
Recruiting
Production management
Cleaning
Managing kitchen staff
Stock receiving

Full Job Description

Sous Chef

Leadership

The Sous Chef is responsible for assisting the Executive Chef in operating a cost effective, clean and safe kitchen while meeting or exceeding food quality and speed of service requirements. In the Executive Chef’s absence, the Sous Chef is directly responsible for all kitchen operations. The Sous Chef is expected to work an average of 55-60 hours per week.

Leadership responsibilities include:

Working with the Executive Chef to create a cohesive team within the kitchen.
Projecting a positive attitude within the kitchen and in the restaurant as a role model and member of the management team.
Maintaining a positive “win-win” attitude
Working vigorously to improve the restaurant through the use of quality management systems.
Demonstrating support for all decisions made by the management team.
Projecting a united management front to the staff.

Building the Business and Guest Base

Working closely with the Executive Chef to build food sales through the delivery of consistent, high quality products.
Operating the kitchen with a guest-satisfaction mentality.
Making decisions based on what is best for the guest.
Solving problems so that each guest will want to return.

Quality of Operations

Ensuring strict adherence to our standards for food quality, through the use of proper Routines.
Demonstrating commitment to cultivating knowledgeable staff members who are proud of our quality and believe in our concept.
Paying attention to details.
Maintaining high standards in all areas of safety, security and sanitation.
Ensuring all Health Department regulations are enforced at all times.

Cost Management and Profitability

Working proactively with the management team to maximize sales and optimize profits through the management of food, labor costs.
Assisting the Executive Chef in:
Monitoring daily labor reports & managing employees to their scheduled hours.
Writing accurate prep lists for each employee (w/ quantities & cleaning projects) on a shift by shift basis.
Placing accurate orders to vendors based on the chef’s ordering system.
Assisting in generating accurate inventory counts on a regular basis.

Purchasing

Monitoring quality and managing prime and local vendors accordingly.
Assisting the Executive Chef in placing effective orders, based on sales, while simultaneously taking advantage of drop size incentives.
Proper receiving, rotation, storage and handling of all food products.

Production

Taking a hands-on approach and being directly involved in daily production.
Setting appropriate prep levels (w/reference to menu item sales) to ensure fresh product and effective use of labor.

Personnel

Recruiting, hiring and scheduling a crew of quality employees to execute the menu successfully and to maintain the smooth flow of kitchen operations.

Recruiting & Hiring

Assist in hiring a crew of quality kitchen employees.
Ensuring all kitchen employees’ personnel files are completed at time of hire to include application, interview evaluation, reference check, signed job descriptions, employee data sheet, federal and state tax forms and I-9 form. No employee may begin work without presenting legitimate identification, which shows that he/she is allowed to work in the United States.

Training

Assisting the Executive Chef in implementing the new company systems as well as training staff in knife safety, proper handling of product, use of chemicals, use of equipment, etc.
Working with the Executive Chef to provide on-going training of kitchen systems and menu to FOH managers and hourly staff through pre-meals and additional meetings as necessary.
Teaching and coaching staff on a daily basis.
Holding BOH Pre-Meals daily, and leading those meetings in the absence of the Executive Chef, to review specials, menu items and discuss kitchen issues.
Attending FOH Pre-Meals daily, and leading those meetings in the absence of the Executive Chef, to review specials, menu items and discuss kitchen issues.

Administration

Working with the Executive Chef to ensure all kitchen employees receive a semi- annual review.
Maintaining accurate employee files and proper documentation including thorough, signed documentation for any and all disciplinary incidents, counseling sessions, accidents/injuries with regards to workman’s compensation, termination reports and change of status forms.
Participate in the weekly management meetings.

Problem Solving/Judgement

Demonstrating a proactive attitude regarding all aspects of the business.
Consistently making decisions that are in the best interest of our guests, employees and investors.
Making difficult decisions.
Remaining alert to all aspects of the operation.
Recognizing potential problems and solving them in an effective and efficient way.

REQUIREMENTS

Quick Apply

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Sous Chef

Leadership

Building the Business and Guest Base

Quality of Operations

Cost Management and Profitability

Purchasing

Production

Personnel

Recruiting & Hiring

Training

Administration

Problem Solving/Judgement

REQUIREMENTS