Savory Department Manager

7 days ago

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

Sofra Bakery & Cafe - Cambridge is a renowned bakery and cafe that embodies the spirit of generosity and hospitality. Our culinary team, led by Executive Pastry Chef Maura Kilpatrick and co-founder Ana Sortun, creates delicious food that showcases unique spices and spice blends, inspired by the flavors of the Eastern Mediterranean.

We are committed to building long-term relationships with our employees and supporting their career development within the food industry. Our company culture values exceptional hospitality, warmth, and professionalism, while maintaining a fun and inclusive work environment.

Job Summary

We are seeking an experienced Executive Chef - Savory Department to join our management team at Sofra Bakery & Cafe - Cambridge. The successful candidate will lead the savory department, overseeing all kitchen operations, staff training, and maintaining high standards of quality and consistency.

Key Responsibilities
  • Operations and Facilities
    • Manage all kitchen operations and supervise staff, ensuring a safe and clean working environment.
    • Direct all savory food production and service, focusing on quality, consistency, taste, accuracy, seasonality, ingredients, rotation, storage, appearance, timeliness, and efficiency.
    • Open and close the kitchen as needed, ensuring seamless operations.
    • Expedite and work the line as needed, maintaining high standards of quality and consistency.
    • Collaborate with Front-of-House managers to manage savory food packing, including packing staff.
    • Ensure adherence to company standards in every aspect of food production and beyond, while working to achieve operational excellence.
    • Manage all kitchen special orders, ensuring timely and accurate delivery.
    • Manage all product ordering for the kitchen, liaising with other departmental ordering needs.
    • Lead management of savory food waste, minimizing waste and reducing costs.
    • Establish, maintain, and develop vendor relationships, ensuring high-quality products and services.
    • Ensure proper stocking, rotation, organization, and cleaning of kitchen and all storage areas.
    • Prioritize safety, cleanliness, and sanitation in all facets of production and operation.
    • Manage maintenance and upkeep of kitchen equipment, ensuring optimal performance and efficiency.
    • Work with management team members to ensure success of cooking classes, special events, and projects, working events as needed.
    • Work with management team members to organize the holiday seasons in a timely, efficient, and effective manner.
  • Menu Development
    • Work with the Executive Chef to create and develop menu items for the savory menu and specials, ensuring innovative and delicious offerings.
    • Assist in developing menu items and recipes, implementing final products that meet high standards of quality and consistency.
  • HR and Training
    • Assist with scheduling kitchen staff, ensuring adequate coverage and minimizing overtime.
    • Assist with hiring, training, and onboarding of all kitchen staff, ensuring a smooth transition and high-quality training.
    • Develop training materials and strategies, ensuring all staff remain current, relevant, and effective.
    • Monitor, assess, and manage kitchen staff performance, including disciplinary actions as needed.
  • Finance
    • Manage inventory and assist with completion of monthly inventory reports, ensuring accurate and timely reporting.
    • Collaborate with team members to meet the company's financial objectives, ensuring fiscal responsibility and sustainability.
  • Leadership and Communication
    • Lead kitchen communication and maintain strong communication between departments, ensuring seamless operations and high standards of quality and consistency.
    • Meet with Business Owners, Operations Manager, Business Manager, and Sofra Managers regularly for consultation, coordination, and brainstorming.
    • Provide leadership, model appropriate behavior in the workplace, enforce company policies and procedures, and uphold quality standards.
    • Maintain company culture, championing vision, values, and upholding staff morale.
  • Other
    • Complete other duties as assigned, ensuring flexibility and adaptability in a fast-paced work environment.
Requirements
  • 2-5 years of experience in a Sous Chef role, with a proven track record of success in a similar position.
  • Ability to work full-time (roughly 50 hours/week), including weekends and holidays.
  • Strong attention to detail and a positive attitude, with a desire to learn and be challenged creatively.
  • Excellent attendance and punctuality, with a commitment to long-term employment.
  • Competitive salary, based on experience - estimated at $75-78k/year.
  • Free meal per shift.
  • Paid vacation time.
  • Educational and professional development opportunities.
  • Employee discounts at our sister businesses—Oleana, Sarma, and Siena Farms.
  • Partially subsidized health insurance, and group rates on dental and vision insurances.

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