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Open nowPosted 7 days ago

Sous Chef

NEXDINE Hospitality200 open roles

Pay
$65,000 – $75,000 a year
Where
Danvers, MA
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Your applicationOpen nowSous ChefNEXDINE Hospitality · Danvers, MA

  1. YouYes, apply to this one.

  2. CV RocketCV written for this posting.

  3. 25 readersRecruiter, hiring manager, skeptic. Round after round.

  4. CV RocketApplied on NEXDINE Hospitality's own form.

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The clock on this job

Early applications get read.

8.1% of postings close within 7 days. Measured by our own scanner across the market. NEXDINE Hospitality postings stay open a median of 29 days.

Share of postings closed within
  1. 1.8%1 day
  2. 3.5%3 days
  3. 8.1%7 days
  4. 15.1%14 days
  5. 33.9%30 days
This job: posted 7 days ago

NEXDINE Hospitality median: 29 days open

The posting

Who We Are:

NEXDINE Hospitality’s 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 www.NEXDINE.com.

Job Details

Position: Sous Chef

Location: Danvers, MA

Hours: Full Time

Salary: $65,000 - $75,000/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 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.
  • 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 chef’s knives. The employee is frequently exposed to heat, steam, fire and noise. This job will also include operating 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)
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