Sous Chef

Overview We are seeking a full-time Sous Chef to join our elite culinary team at a prestigious, private life care community in Lexington, MA . Are you a talented culinary professional tired of the grueling, late-night restaurant grind but unwilling to sacrifice your passion for high-end cuisine? Operating much like an affluent, exclusive private club rather than a typical healthcare or corporate facility, our healthy food and labor budgets are dedicated entirely to one goal: exceeding the expectations of our residents. We afford our culinary team absolute autonomy over recipe creation, menu development, and staffing, giving you the complete creative freedom to showcase your talents. Sous Chef Key Responsibilities Culinary Execution: Oversee and actively produce high-quality stocks from scratch, sauces (basic, reduction, and proper thickening agents), baked goods, proteins, vegetables, and full menus utilizing precise portion control and elegant presentation. Kitchen Management: Supervise, train, and coach all production employees; act as Expediter (Expo) as needed or in the Executive Chef's absence; and maintain operations via Culinary Food Production Software. Inventory & Cost Control: Assist in menu and recipe development; review menu cycles and project supply needs; execute daily food tracking worksheets accurately; and recommend creative utilization of leftover food to minimize waste. Safety & Sanitation: Maintain absolute kitchen cleanliness by overseeing daily and weekly cleaning schedules; manage proper receiving, date-labeling, and organization of walk-in coolers, refrigerators, and freezers; and enforce hygienic food handling techniques. Sous Chef Qualifications & Technical Skills Experience: A minimum of five years of hands‑on experience in fine dining, including at least two to three years of management experience as a Sous Chef or culinary leader. Education: An Associate’s Degree in Culinary Arts or equivalent foundational experience (having successfully worked your way up and mastered classical culinary principles). Technical Mastery: Advanced knife skills, comprehensive protein fabrication (trimming/portioning beef and seafood; breaking down/deboning poultry), and expertise in various cooking methodologies (sauté, grill, broil, fry, braise, and roast). Certifications: Current ServSafe certification, Choke Save certification, and Allergen Awareness training completion (or equivalents). Operational Traits: Excellent communication and interpersonal skills, a detailed working knowledge of commercial kitchen equipment, and the flexibility to work a flexible schedule including weekends and holidays. Physical Requirements: Ability to stand or walk for prolonged periods, frequently bend, squat, reach, push, or pull, and comfortably lift and assist with objects weighing up to 25 pounds. Compensation Hourly Salary: $30-36/hour 80% paid health insurance 401(k) with 3% match Only qualified candidates will be contacted. #J-18808-Ljbffr