EXECUTIVE SOUS CHEF - FRAMINGHAM, MA

Compass Group•Framingham, MA

8d•$80,000 - $85,000•Onsite

About The Position

The Executive Sous Chef supports the Executive Chef in overseeing kitchen operations and maintaining a safe, sanitary work environment. The role prepares or directs the preparation of meals in accordance with corporate programs and guidelines. It also helps ensure food quality and presentation, support cost controls, and develop back-of-house employees.

Requirements

B.S. degree in Culinary Arts, Food Services Technology/Management, or a related field; or an A.O.S. degree in Culinary Arts with additional specialized training.
3–5 years of relevant culinary experience.
Mastery of a wide variety of kitchen positions and stations.
Ability to think on one's feet and create, produce, and serve on the fly.
Knowledge of food cost and its relationship to a kitchen, product, and quality identification.
Excellent interpersonal, customer service, and oral and written communication skills.
Applied food service sanitation certification, SERVSAFE, and/or HACCP federal guideline certification.

Nice To Haves

Demonstrated understanding of current culinary markets and trends and creative food presentation.

Responsibilities

Assist the Executive Chef in ensuring compliance with sanitation, ServSafe, safety, production, and merchandising requirements.
Motivate, train, develop, and direct back-of-house employees to meet operational objectives and satisfy customers and clients.
Ensure high-quality food is creatively prepared and presented in a cost-effective manner.
Assist with planning, ordering, inventory, and food preparation.
Support cost controls and manage account expenditures.
Roll out new culinary programs with the marketing and culinary teams.
Perform other duties as assigned.