Sous Chef

Are you passionate about creating amazing experiences in the hospitality industry? Then consider NEXDINE Hospitality for an amazing hospitality journey! We deliver trusted dining, hospitality, fitness center, and facility management services nationwide. Experience the NEXDINE difference with authentic and transparent programs. Our family of companies create unique experiences. We value responsiveness, creativity, and excellence. Embrace rewarding opportunities to make a difference in the world of hospitality. Explore www.nexdine.com to start your amazing journey with us today!!

*NEXDINE will not partner with outside agencies or recruiters for this position*

Job Details:

Position: Full-Time Sous Chef

Location: Danvers Ma

Schedule: Monday - Friday

Hours: 5:30 am - 3 pm - some nights

Pay Rate: $23-25

Benefits: YES!

We provide our full-time colleagues with a generous compensation and benefits package, training and development and growth opportunities. We provide resources, rewards, and incentives to our valued colleagues.

• Health, dental and vision insurance
• Flexible spending accounts
• Company-paid life insurance
• Various voluntary insurances and plans
• 401(k) savings plan
• Paid vacation, holiday, and sick time
• Employee Assistance Program (EAP)
• Plus, various perks!

Pay Frequency:

• Paid Weekly - Direct Deposit

Job Summary:

The Sous Chef reports to the Executive Chef/Chef Manager. The Sous Chef is responsible for developing and executing culinary results to exceed customer expectations. Oversight and supervision of culinary and Front of House staff, all service, production, and presentation standards. The Sous Chef will apply culinary techniques to food preparation and manages the final presentation and service of food.

Essential Functions and Key Tasks:

• May assist with menu writing and cycle of cost control utilizing appropriate recipes and costing measures.

• Responsible for the quality of all food products and ensure that standards are met, to include preparation of all foods and final presentation.

• Support culinary team with all aspects of food production, execution and presentation.