Executive Sous Chef II - Cambridge, MA

Reporting directly to the Executive Chef, you will oversee kitchen operations for a corporate dining account, as well as support and execute high-end, high-volume catering events at a corporate dining account in Cambridge, MA. This is an exciting opportunity for an entrepreneurial culinary professional to showcase leadership, creativity, and passion. You will be responsible for overseeing the kitchen operations for a corporate dining account, ensuring the highest quality of food and service. In addition, you will play a key role in supporting and executing high-end, high-volume catering events. You will work closely with the Culinary team to ensure smooth daily operations, staff training, inventory management, food safety, and sanitation. This leadership role requires a strong culinary background, excellent organizational skills, and the ability to thrive in a fast-paced environment.

Key Responsibilities:

• Oversee day-to-day kitchen operations for corporate dining services and high-end catering events. Ensure smooth, efficient, and timely food preparation and service.
• Assist in the execution of high-volume, high-end catering events. Ensure all aspects of event catering - from food preparation to presentation and service - meet the company's high standards.
• Collaborate with the Culinary team to plan and execute regular and modified menus according to corporate guidelines. Ensure all meals are prepared following standardized recipes, portioning, and presentation standards.
• Train and mentor kitchen staff in food preparation, safe handling, operation of equipment, food safety, and sanitation. Foster a positive and collaborative work environment that emphasizes excellence in service.
• Taste and review completed meals to ensure the highest quality, consistency, and presentation. Address any discrepancies in preparation or presentation.
• Maintain proper inventory levels of food and non-food supplies, ensuring that products are available when needed while staying within budgetary guidelines.
• Make decisions regarding the utilization of leftover food products, minimizing waste and maximizing food utilization in line with company guidelines.
• Establish and maintain cleaning and maintenance schedules for equipment and work areas. Ensure kitchen operations adhere to all federal, state, and local health regulations as well as company safety and sanitation procedures.
• Assist the Executive Chef in overseeing all aspects of kitchen management, including but not limited to kitchen organization, food ordering, and staff management.
• Provide leadership in corporate dining services, ensuring consistent delivery of high-quality meals and exceptional service for our corporate clients.

• 3-5 years of progressive culinary or kitchen management experience, depending on formal training or degree.
• Corporate dining experience is preferred, with a strong understanding of high-volume, institutional-style food service operations.
• Extensive catering experience is a plus.
• Experience with high-volume, complex food service operations is highly desirable.
• Hands-on chef experience is a must.
• In-depth knowledge of food trends, production techniques, sanitation practices, food cost controls, and presentation standards.
• Proficiency in Microsoft Office (Word, Excel, PowerPoint), Outlook, and Internet usage is required.
• ServSafe certification is highly desirable.