Do & Co Aktiengesellschaft East Boston , MA 02128
Posted 2 weeks ago
JOB DESCRIPTION
Job title
Sous Chef
Reports to
Executive Chef
Position Purpose:
Leads kitchen team in chef's absence. Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and presentation. Oversees and organizes kitchen stock and ingredients. Trains new culinary employees and motivate them.
Duties and responsibilities
Example of Duties
Essential Functions
Average
Percent
of Tim e
45 % Manage day-to-day Kitchen operations and culinary team in an assigned area. Execute Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control. Examine the freshness of ingredients and participate in food tastings. Standardize Production Recipes to ensure consistent quality. Ensure there is no shortages or discrepancies in products or ingredients and inform the Executive Chef accordingly.
25 % Participate in the growth of overall catering: Cost, Quality, Presentation and Innovation.
Ensure production processes, quality standards and deadlines are met. Ensure products meet the meal specifications and the utmost quality standards at all times.
15 % Support the Executive Chef with Catering Proposals, creativity, cost control, reports, schedule. Ensure availability of kitchen personnel based on business needs.
10 % Ensure that appropriate Maintenance and Safety Standards are followed and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintain Culinary Excellence Standards. Train, motivate and manage kitchen personnel and supervise culinary activities as assigned.
Supportive Functions
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of DO&CO.
Identify new culinary techniques and presentations.
Train, Manage, develop, guide and appraise the performance of culinary team.
Responsible for understanding the company's business, goals, culture and challenges.
Guarantee credibility to the culinary functions through professional qualifications, experience, leadership, and highest levels of efficiency.
Analyze trends, root causes and look for opportunities to improve work environment
Ensure compliance with all policies, practices and regulations
Provide coaching and trainings to support staff
Conduct meetings with Union Representative as needed
Create and maintain reports as requested by and for management
Organizational Relationships
Positions directly reporting to this position:
Chef
Cook
Kitchen Helper
Qualifications
Specific Knowledge, Skills, Abilities
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.
Excellent interpersonal skills that build trust and instill confidence.
Detail-oriented, organized, self-motivated
Ability to deal with heavy workload, work in a team as well as independently, in a fast-paced environment
Ability to accurately monitor and reduce wastage
Excellent communication and interpersonal skills with the ability to work with staff in different functions and levels
Must be able to perform with a sense of urgency and a hands on approach to kitchen needs
Must complete assign tasks within the given time and meet kitchen ready deadlines
Schedule Flexibility (different shifts - night, weekends, holidays)
HACCP Knowledge
Education & Experience
Minimum of 3 years of culinary experience in a high-volume, full-service kitchens
Bachelor's degree in culinary is highly desired
knowledge of current catering industry trend
Amount of Time
Vision Demands
Required
None
Under 1/3
1/3 to 2/3
Over 2/3
No special vision requirements
Physical Activities
Stand
X
Close vision (clear vision at 20 inches or less)
X
Walk
X
Distance vision (clear vision at 20 feet or more)
X
Sit
X
Color vision (ability to identify and distinguish colors)
X
Use hands to finder, handle, load, or feed
X
Peripheral vision
X
Reach with hands and arms
X
Depth perception
X
Climb or balance
X
Ability to adjust focus
X
Stoop, kneel, crouch, or crawl
X
Talk
X
Noise Level
Exposure
Hear
X
Very quiet
Taste
X
Quiet
Smell
X
Moderate
X
Weight and Force Demands
Up to 10 pounds
X
Loud
X
Up to 25 pounds
X
Very Loud
Up to 50 pounds
X
Up to 100 pounds
X
More than 100 pounds
X
Mental Functions
Compare
X
Analyze
X
Communicate
X
Copy
X
Coordinate
X
Instruct
X
Compute
X
Synthesize
X
Evaluate
X
Interpersonal Skills
X
Compile
X
Negotiate
X
Work Environment
Wet or humid conditions (non-weather)
X
Work near moving mechanical parts
X
Work in high, precarious places
X
Fumes or airborne particles
X
Toxic or caustic chemicals
X
Outdoor weather conditions
X
Extreme cold (non-weather)
X
Extreme heat (non-weather)
X
Risk of electrical shock
X
Work with explosives
X
Risk of radiation
X
Vibration
X
Acknowledgment
I have received, reviewed and fully understand the job description. I further understand that I am responsible for the satisfactory execution of the essential functions described therein, under any and all conditions as described. I am aware that this job description is not exhaustive of all job responsibilities. Other tasks may be added by the Management according to business requirements.
We have an exciting opportunity for a Sous Chef to join our DO&CO Family in Boston, MA!
What we offer:
Weekly Pay Cycle
Health Care + 401K. Full time employees are eligible for full benefits; Medical, Dental, Vision & Life Insurance
401k with up to 3% company match for most locations and employees
Free on-site employee parking
A wonderful workplace to call home, events and fun colleagues
Free on-site cafeteria with hot and healthy meals
A business where you can have a real impact, we're not afraid of new ideas!
Genuine career development opportunities, both nationally and internationally
The opportunity to work with and represent one of the most innovative players in the luxury global gourmet entertainment market
A day as a Sous Chef:
Manage day-to-day Kitchen operations and culinary team in an assigned area.
Execute Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control.
Examine the freshness of ingredients and participate in food tastings. Standardize Production Recipes to ensure consistent quality.
Ensure there is no shortages or discrepancies in products or ingredients and inform the Executive Chef accordingly.
Participate in the growth of overall catering: Cost, Quality, Presentation, and Innovation.
Ensure production processes, quality standards and deadlines are met. Ensure products always meet the meal specifications and the utmost quality standards.
Support the Executive Chef with Catering Proposals, creativity, cost control, reports, schedule.
Ensure availability of kitchen personnel based on business needs.
Ensure that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness.
Maintain Culinary Excellence Standards. Train, motivate and manage kitchen personnel and supervise culinary activities as assigned.
Identify new culinary techniques and presentations.
Train, Manage, develop, guide, and appraise the performance of culinary team.
Responsible for understanding the company's business, goals, culture, and challenges.
Guarantee credibility to the culinary functions through professional qualifications, experience, leadership, and highest levels of efficiency.
Analyze trends, root causes, and look for opportunities to improve work environment
Ensure compliance with all policies, practices, and regulations
Provide coaching and trainings to support staff
Create and maintain reports as requested by and for management
In case you don't know who, we are:
We have a passion for hospitality culinary delights on every banquet floor and in the sky. With the three business segments of Airline Catering, International Event Catering, and Restaurants, Lounges & Hotels, we offer gourmet entertainment all over the world. We operate in 32 locations, 12 countries and 3 Continents, maintaining the highest standard of quality in both our products and services. We refine the classics, develop the unknown and grow constantly - sometimes beyond our own expectations.
Who you are:
Ability to speak, read and write in English
Excellent interpersonal skills that build trust and instill confidence.
Detail-oriented, organized, self-motivated.
Ability to deal with heavy workload, work in a team as well as independently, in a fast-paced environment.
Ability to accurately monitor and reduce wastage
Excellent communication and interpersonal skills with the ability to work with staff in different functions and levels.
Must be able to perform with a sense of urgency and a hands-on approach to kitchen needs.
Must complete assign tasks within the given time and meet kitchen ready deadlines.
Schedule Flexibility (different shifts - night, weekends, holidays).
HACCP Knowledge.
Minimum of 3 years of culinary experience in a high-volume, full-service kitchen.
Bachelor's degree in culinary is highly desired.
Knowledge of current catering industry trends.
Diversity & Inclusion Statement
DO & CO provides equal employment opportunities. Applicants will be considered for employment without discrimination based on race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, disability status or any other protected characteristic.
#BostonIND
Other details
Apply Now
Do & Co Aktiengesellschaft