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 key leadership role, the Sous Chef will be responsible for overseeing kitchen operations, ensuring high-efficiency production, safety and maintaining the highest standards of food quality in a high-volume environment. The ideal candidate is passionate about culinary excellence and brings a strong background in large-scale production for catering, fine dining restaurants, or luxury hotel kitchens. We’re looking for someone with outstanding culinary skills, extreme efficiency and organization, proactive forecasting, and the ability to lead, inspire, and manage a team

Key Responsibilities

• Responsible for managing the preparation and organization of a culinary staff of 20 cooks producing large quantities of food for multiple events with quality and consistency.
• Overseeing kitchen operations that ensure efficiency and quality are of the highest standards. Manage and mentor kitchen staff, providing guidance, training, and support to maintain a cohesive and skilled team that can grow.
• 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 scheduling staff with regards to business levels with cost, consistency and productivity in mind.

Qualifications:

• Previous experience 3–5+ years of F&B or hospitality management as a sous chef or executive sous chef in a high-volume, high-end catering, restaurant, or hotel environment overseeing 10+ cooks.
• Strong culinary skills based on the principles and processes of cooking that also demonstrative creativity, attention to detail and the ability to learn and adjust. As well as an array of culinary knowledge spanning multiple genres and ethnicities.
• Strong computer skills with a focus on clear communication and responsiveness.
• Outstanding leadership skills, with the ability to forecast needs and schedules with varying degrees of business velocity.
• 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)