Junior Sous Chef

About Gourmet:

Gourmet Caterers is the New England region’s premier caterer. For over 50 years, Gourmet Caterers has earned an excellent reputation for creating exceptional food service experiences of every size and level of complexity. The company manages food, drink events, and hospitality services at museums, libraries, performing arts centers, offices, and other venues from the Berkshires to Boston. Gourmet is headquartered in Boston and has an outstanding team of hospitality professionals dedicated to fulfilling the company’s mission to treat people well.

Position Summary:

In this leadership role, the Junior Sous Chef will be responsible for assisting oversight of kitchen operations in conjunction with the Senior Sous Chefs. The ideal candidate is passionate about culinary excellence and has a desire to grow their career with an organization based on standards of excellence. We’re looking for someone with outstanding culinary skills, extreme efficiency and organization, the ability to lead, inspire, and manage a team.

Key Responsibilities

• Assists culinary management with oversight of a culinary staff of 20 or more cooks, producing large quantities of food for multiple events with quality and consistency.
• Provides guidance in conjunction with culinary management to support kitchen staff, and distribute proper communications and directions.
• Maintaining strict adherence to food safety and sanitization standards, ensuring compliance with all relevant regulations.
• Monitor inventory levels, control costs, and minimize waste while upholding the highest standards of ingredient management.
• Maintains a level demeanor while leading and mentoring cooks while providing BOTH positive and constructive feedback regularly.
• Assists in labor tracking, production directives and schedules, as well as maintaining proper kitchen safety SOPs.
• Manages the kitchen in adherence to Gourmet Caterer’s SOPs in absence of Sous Chefs maintaining quality and safety.

Qualifications:

• Previous experience 1-2+ years of proven culinary experience in a high-volume, high-end catering, restaurant, or hotel environments
• Strong culinary skills based on the principles and processes of cooking but also demonstrate creativity, attention to detail and the ability to follow and give clear direction.
• Strong computer skills with a focus on clear communication and responsiveness.
• Outstanding ability to process, retain and distribute information to multiple staff.
• Possesses extensive knowledge of major allergens and can identify these on menus.
• Ability to stand for extended periods
• Ability to lift to 50 lbs as needed
• Availability to work mornings, weekends, and some holidays
• Serve Safe certification required (or willing to obtain)
• Allergen Awareness certification required (or willing to obtain)