Sous Chef

Who We Are:

NEXDINE Hospitalitys family of brands provides dining hospitality fitness center and facility management services to businesses independent schools higher education senior living and hospitals nationwide. We put our people first to deliver finely tailored expertly managed programs. The NEXDINE Experience is responsive transparent and authentic. Learn more at .

Job Details

Position : Sous Chef

Location : Danvers MA

Hours : Full Time

Salary :$65000 - $75000/yr

Pay Frequency: Weekly Direct Deposit

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
• Various Employee Perks and Rewards

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 applyculinary 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.
• Assist 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.
• Assist supervisor with 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.
• Assist with inventory.
• Assist with 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. Work Environment This job operates in a kitchen environment whereby employees may be exposed to and/or required to operate equipment including but not limited to an oven stove dishwasher slicer coffee machine steamer mixer and chefs knives. The employee is frequently exposed to heat steam fire and noise. This job will also includeoperating in an office environment. This role may use standard office equipment such as computers phones televisions photocopiers filing cabinets and fax machines.

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 & lift items weighing 40 pounds or less. Employee may be required to stand for long periods of time. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

Required Education and Experience

• High school diploma or equivalent
• 1 3 years experience in similar role

Preferred Education and Experience

• Culinary school certificate or degree
• Microsoft Office Suite

Required Eligibility Qualifications

• ServSafe Certification
• Choke Safety Certification
• Allergen Awareness Certification (MA)

Required Experience:

IC