Sous Chef - B&I (Boston, MA)

Compass Group•Boston, MA

1d•Onsite

About The Position

As a Sous Chef, you will be responsible for the successful operation of the Culinary Department for a high-volume, premier corporate dining facility in Boston, MA. You will assist in the supervision, preparation, and cooking of various food items, catering events, developing daily menu items, and their preparation and garnishment. You may supervise and train hourly associates, work with the Executive Chef to develop new menus, and assist with ordering, catering functions/events, and all aspects of the daily culinary operation. Must be flexible to work both early mornings (5:30 am) and late shift, which ends at 11:00 pm.

Requirements

Local to Boston, MA, or within commutable distance
A.S. or equivalent experience
At least 3 years of progressive and high-volume culinary/kitchen management experience, including experience with catering
Catering experience is required
High volume, complex foodservice operations experience required
Institutional and batch cooking experiences are helpful
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Must be experienced with computers, including Microsoft Office (Word, Excel, and PowerPoint), Outlook, E-mail, and the Internet
Must be willing to participate in client satisfaction programs/activities
Must be flexible to work both early mornings (5:30 am) and late shift, which ends at 11:00 pm.

Nice To Haves

ServSafe certified

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 the Company marketing and culinary team