Sous Chef - Exempt

NEXDINE Hospitality · Danvers, MA · 2 wk ago

Management$65k–$70k/yrFull-time

Job Summary

The Sous Chef reports to the Executive Chef/Chef Manager. The Sous Chef is responsible for developing and executing culinary results to exceed customer expectations. Oversight and supervision of culinary and Front of House staff, all service, production, and presentation standards. The Sous Chef will apply culinary techniques to food preparation and manages the final presentation and service of food.

Essential Functions and Key Tasks

May assist with menu writing and cycle of cost control utilizing appropriate recipes and costing measures.
Responsible for the quality of all food products and ensure that standards are met, to include preparation of all foods and final presentation.
Support culinary team with all aspects of food production, execution and presentation.
May assist with oversight of all aspects of catering operations.
Aid in maintaining vendor relationships.
Inspect supplies, equipment, or work areas to ensure conformance to established standards.
Demonstrate new cooking techniques or equipment to staff.
Communicate with supervisor regarding equipment purchases or repairs.
Aid in purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products.
May assist in determining production schedules and staff requirements necessary to ensure timely delivery of services.
Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained.
Compile and record production or operational data on specified forms.
Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines.
May assist in budgetary process.
May assist with analyzing recipes to assign prices to menu items, based on food, labor, and overhead costs.
Aid in inventory.
Aid in review process for culinary staff.
Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Provide excellent customer service to include being attentive, approachable, greeting and thanking customers.
May perform other duties and responsibilities as assigned.

Supervisory Responsibility

This position supervises, in conjunction with his/her direct supervisor, employees of the unit.

Job Location and Hours

Schedule: Monday - Friday, 5:30 am - 3:00 pm
Hours: Full Time

What We Offer You

Generous Compensation & Benefits Package
Health, Dental & Vision Insurance
Company-Paid Life Insurance
401(k) Savings Plan
Paid Time Off: Vacation, Holiday, Sick Time
Employee Assistance Program (EAP)
Career Growth Opportunities
Variety of Employee Perks and Rewards

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee may be required to sit, reach, bend, kneel, stoop, climb, and push, pull

Sous Chef - Exempt

Job Summary

Essential Functions and Key Tasks

Supervisory Responsibility

Job Location and Hours

What We Offer You

Physical Demands

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