Sous Chef - Woburn
About The Position
The Sous Chef oversees and participates in kitchen and culinary operations, including food preparation, cooking, plating, catering production, and service for special events and private functions. Working with the Kitchen Manager and culinary team, the role helps develop new menu items, maintains consistent food quality, and ensures compliance with recipes, health regulations, and food safety standards. The Sous Chef also supports inventory management, supply ordering, storage, and food-cost control; trains and mentors junior kitchen staff; and coordinates with front-of-house staff to provide smooth service and accommodate guest requests and dietary restrictions. This is a hands-on, full-time, in-person position requiring active engagement in culinary operations for 90% of the work week. The role requires availability for day, evening, and weekend work. The Sous Chef reports directly to the Executive Sous Chef.
Requirements
- High school diploma or GED equivalent.
- At least 1 year in a leadership role within a full-service restaurant kitchen.
- ServeSafe certification.
- Thorough knowledge of food safety systems and procedures.
- Food preparation and knife skills.
- Ability to work on feet for up to 10 hours at a time.
- Ability to lift at least 50 lbs.
- Availability for day, evening, and weekend work.
Nice To Haves
- Basic Spanish language skills.
- Formal culinary training.
Responsibilities
- Oversee kitchen and culinary activities with the Kitchen Manager, including food preparation, cooking, and plating, ensuring compliance with recipes, quality standards, and health regulations.
- Oversee and participate in preparing ingredients, sauces, and other menu components, and monitor cooking and baking for consistency and taste.
- Assist in developing innovative, high-quality food items that meet market and guest expectations.
- Oversee food preparation and production for catering packages.
- Collaborate with the culinary team on special events and private functions to ensure a seamless dining experience.
- Carry out daily food preparation and other duties assigned by the Kitchen Manager, following instructions and recommendations and upholding company quality standards.
- Maintain a clean and safe kitchen, and instruct staff in food preparation, food storage, kitchen equipment use, utensil sanitation, and safety.
- Regularly supervise and inspect preparation and cooking equipment to ensure it is clean, sanitary, and in good operating order.
- Assist with kitchen inventory management, ordering supplies, and storing ingredients properly to minimize waste and control food costs.
- Manage daily requirements, functions, and last-minute events.
- Train and mentor junior kitchen staff.
- Coordinate with front-of-house staff to support smooth food service and accommodate special guest requests and dietary restrictions.
- Promote and maintain good working relationships throughout the kitchen staff.
- Ensure management style and working methods align with the company's core values.
- Establish, maintain, and enforce consistent high-performance standards.
Benefits
- Dental Insurance
- Employee discount
- Health Insurance
- Paid time off
- Bonus
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
