Sous Chef - Paradies Lagardère

Retail and Dining Positions • East Boston, MA

18h

About The Position

The Sous Chef will be responsible for planning and directing food preparation and culinary activities. This role involves modifying menus or creating new ones to meet quality standards, estimating food requirements and costs, and supervising kitchen staff. The Sous Chef will also arrange for equipment purchases and repairs, recruit and manage kitchen staff, and address any arising problems or complaints. A key part of the role is to give prepared plates the final touch, perform administrative duties, and ensure compliance with nutrition, sanitation, and safety standards. Additionally, the Sous Chef will maintain time and payroll records and foster a positive and professional approach with coworkers and customers.

Requirements

• Proven working experience as a head chef
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• BS degree in Culinary science or related field

Responsibilities

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff and activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Number of Employees: 501-1,000 employees