Sous Chef - Cambridge, MA

Compass Group•Cambridge, MA

9d•$51,000 - $71,000•Onsite

About The Position

Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A! As a Sous Chef with Restaurant Associates, you will be responsible for the successful operation of the Culinary Department for a corporate dining facility in Cambridge, MA. You will assist with supervising, preparing, and cooking various food items, and develop daily menu items, including preparation and garnishing. You may supervise hourly associates, and work with the Executive Chef/Chef to develop new menus and assist with ordering, as well as support any catering events. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional ready to take the next step in their career. Join a dynamic team where your creativity, leadership, and passion for food are valued—and where you’ll have meaningful opportunities to grow your skills, take on new responsibilities, and advance your career.

Requirements

A.S. or equivalent experience
Some progressive culinary/kitchen management experience, depending upon formal degree or training
Experience with high-volume kitchens
Must be experienced with computers, including Microsoft Office (Word, Excel, and PowerPoint), Outlook, email, and the Internet
Must be willing to participate in client satisfaction programs/activities

Nice To Haves

Catering experience preferred
High-volume, complex foodservice operations experience - highly desirable
Institutional and batch cooking experience helpful
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
ServSafe certified - highly desirable

Responsibilities

Assists the Executive Chef with managing cost controls and controlling expenditures for the account
Assists the Executive Chef with planning and creating menus
Produces and executes catering events
Rolls out new culinary programs in conjunction with Company marketing and culinary team