Sous Chef

Salary: $28/hr + bonus opportunity eligibility (BOE)

About the role

The Sous Chef is responsible for the daily operations of the kitchen at Delaney at the Vale, a vibrant senior-living community in Woburn, MA. Reporting to the Executive Chef, you will supervise kitchen staff, assist in menu planning, and ensure high standards of food quality, safety, and presentation.

Responsibilities

• Direct daily kitchen operations, ensuring adequate staffing and supervising the culinary team.
• Lead, mentor, and train kitchen staff to deliver exceptional customer service and maintain a positive work environment.
• Monitor industry trends and recommend actions to maintain competitive status and profitability.
• Inspect daily food production setups, ensuring proper temperature control and adherence to food-safety standards.
• Communicate operational issues and improvement suggestions to the Executive Chef.
• Assist in budgetary and payroll expense control.
• Ensure compliance with safety, hygiene, and sanitation practices.
• Collaborate on menu creation, including weekly menus, theme buffets, specials, and holiday menus, with a focus on creativity and diverse cuisines.
• Develop new recipes and daily entrée specials that meet resident expectations and budgeted food-cost goals.
• Assist the Executive Chef with catered events, special functions, and new menu rollouts.
• Conduct quarterly food inventory and assist with food orders, production sheets, and recipe costing.
• Ensure high presentation standards, quality, and proper portioning for every plate leaving the kitchen.
• Train the Expo position to maintain plating consistency, service timing, and garnishing standards.
• Participate in daily pre-shift meetings and weekly Food and Beverage Leadership meetings.
• Assist the Executive Chef with disciplinary measures as needed.

Requirements

• Ability to understand and follow instructions in English, communicate effectively, and perform basic arithmetic.
• Understanding of measurements and conversions.
• Excellent communication, team leadership, and problem-solving skills.
• Two to three years’ experience in a high-volume hotel, restaurant, or club with fine dining (preferred).
• One year of prior Sous Chef experience in a high-volume, fine-dining environment (preferred).
• Ability to plan, organize, and interpret recipes, specifications, and standards.
• Knowledge of kitchen equipment operations and maintenance.
• Basic knowledge of nutrition and diet (healthcare experience desirable).
• Culinary education and supervisory background are a plus.

Benefits

• Medical, dental, and vision insurance.
• Every Day Pay option.
• Generous PTO plan.
• Company-paid life insurance.
• 401k with company match.
• Free meals in the culinary department.
• Continual professional training and career advancement opportunities.