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Savory Culinary Leader

2 months ago

Cambridge, Massachusetts, United States Sofra Bakery & Cafe - Cambridge Full time

SOUS CHEF

Company Overview

Sofra Bakery + Cafe is a culinary establishment that embodies the essence of generosity and hospitality. Founded by renowned chefs, we specialize in reinterpreting the rich traditions of Eastern Mediterranean cuisine, utilizing unique spices and flavors to create inspiring dishes.

Why Work With Us?

We prioritize a supportive environment for our employees, fostering long-term relationships and encouraging career growth within the culinary field. Our commitment to professional development includes extensive training in various aspects of the food industry.

We believe in delivering exceptional hospitality characterized by warmth and professionalism. Our management practices focus on positivity, fairness, and a shared goal of excellence. We seek individuals who are passionate, kind, and dedicated to their craft.

Our establishment aims to reflect our values, creating a welcoming atmosphere for all guests. We celebrate diversity and are committed to maintaining an inclusive workplace.

Position Overview

The Sous Chef plays a vital role in supporting the Chef de Cuisine and Executive Chef in managing the savory kitchen operations at our location. Responsibilities include staff training, maintaining high standards, and overseeing daily production to ensure an exceptional guest experience.

Key Responsibilities

Operations Management

  • Oversee kitchen operations and supervise staff, providing assistance as necessary.
  • Manage savory food production with a focus on quality, consistency, and efficiency.
  • Open and close the kitchen as required.
  • Expedite and assist on the line during service.
  • Collaborate with front-of-house managers to coordinate food packing.
  • Ensure compliance with company standards in all aspects of food production.
  • Handle product ordering and maintain vendor relationships.
  • Prioritize safety, cleanliness, and sanitation in kitchen operations.
  • Assist in the maintenance of kitchen equipment.
  • Support special events and projects as directed.

Menu Development

  • Work with the Chef de Cuisine to create innovative menu specials.

Human Resources and Training

  • Assist in the training and onboarding of kitchen staff.
  • Develop and update training materials to ensure effectiveness.
  • Monitor and manage staff performance, addressing issues as necessary.

Financial Responsibilities

  • Assist in inventory management and reporting.
  • Collaborate with team members to achieve financial goals.

Leadership and Communication

  • Facilitate communication within the kitchen and between departments.
  • Engage with management for coordination and brainstorming.
  • Model appropriate workplace behavior and uphold company policies.
  • Promote a positive company culture and maintain staff morale.

Additional Duties

  • Complete other assigned tasks as needed.

The successful Sous Chef will contribute to our established goals and uphold the highest standards of customer service and hospitality.

Qualifications

  • Minimum of 3 years of experience in a professional kitchen.
  • Availability for full-time hours, including weekends and holidays.
  • Strong organizational skills and attention to detail.
  • Ability to follow food safety procedures and work in a fast-paced environment.
  • Desire for long-term employment and professional growth.

Compensation and Benefits

  • Competitive salary based on experience.
  • Free meals during shifts.
  • Paid vacation time.
  • Opportunities for professional development.
  • Employee discounts at affiliated businesses.
  • Health insurance options available.