Restaurant Sous Chef

North Easton, MA 02356

Company Industry: Hotel & Restaurant Job Number: JN -032019-34875 Salary: $50,000 - $55,000 Experience Level: Management / Assistant Managers Job Function: Operations

Job Description

High-Volume local restaurant is in need of a Restaurant Sous Chef. We offer a great quality of life. No Nights !!

Sous Chef Responsibilities

  • Create schedules for kitchen staff to ensure optimum resource management and speed of service
  • Train new and existing kitchen staff on the preparation, arrangement, and plating of dishes per the current menu
  • Ensure that all staff members adhere to culinary standards and regulations
  • Respond to customer inquiries and concerns personally
  • Design new menu choices based on seasonal ingredients and customer demand
  • Cross-train kitchen staff on multiple stations
  • Assist chef with pricing menu items
  • Research new developments and apply knowledge to your repertoire

Sous Chef Requirements
  • 2+ years' culinary experience as a sous chef in a high-volume, full-service restaurant
  • Four-year degree or culinary school completion
  • Experience preparing farm-fresh cuisine
  • Knowledge of best practices for training kitchen staff and implementing kitchen procedures
  • High level of creativity and reliability
  • Flexible schedule required
  • Familiarity with menu costing procedures

Job Requirements

We are an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status, or any other class protected by federal, state or local law. In addition, we do not discriminate against qualified applicants with arrest or conviction records.

Recruiter Managing this Job

Phil Arena
Senior Recruiter

Recruiting allows me to stay in the hospitality industry that I grew my career in, but not have to be in operations. 

  • Started with Goodwin Recruiting in September 2008. 
  • Began in the industry as a bartender and progressed into management.  
  • Director of Restaurants, Omni Hotels; Director of Food & Beverage, Crowne Plaza Hotels; Director of Catering Operations, Sodexho Marriott Services. 
  • Member of the Escoffier Society, Boston. 
  • Phil enjoys cooking and all things food and wine. He also enjoys watching his kids play hockey and soccer. 
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