POSITION SUMMARY

Sous Chefs are an important part of the kitchen team. Sous Chefs support the Executive Chef and Chef de Cuisine in all aspects of restaurant operations, with a primary focus on training and supporting the kitchen staff. The Sous Chef is responsible for overseeing the production, preparation and plating of the entire menu on a daily basis. Sous Chefs are accountable for meeting all Seamark food quality and financial standards, government health regulations, industry safety standards, and ensuring all Corporate and departmental policies are followed. 

**Email your resume to careers@seamarkencore.com.

PRIMARY RESPONSIBILITIES

• Ensure all prep lists are followed.
• Handle all food items and follow Department of Health guidelines for potentially hazard food items.
• Held accountable for department performance.
• Order all necessary products.
• Create production lists and assignments.
• Expedite during service.
• Maintain all par levels.
• Assists in training, interviewing, scheduling, and coaching employees.
• Support the Executive Chef and Chef de Cuisine.
• Maintain professional appearance standard as set forth in the Company Handbook.
• Maintain kitchen in a clean and organized manner to follow all DOH guidelines.
• Rotate all prep stock and properly label and date all products, ensuring FIFO and Company standards are met.
• Organize and clean walk-ins.
• Possesses In depth knowledge of all recipes and execution.
• Handle all dietary restrictions and modifications.
• Accurately handle all orders from the POS system in a timely manner.
• Communicate all product needs to the Executive Chef and support staff.
• Report damaged or defective equipment to management.
• Complete all required Jolt checklists.

• Works with safety as a priority and follows department and company safety standards.
• Maintains relevant knowledge of industry through continuing education and training.
• Attend and participate in any training sessions, departmental meetings, and daily pre-service meetings.

This job description reflects the position’s essential functions; it does not encompass all the tasks that may be assigned.

OUR IDEAL CANDIDATE

EXPERIENCE, EDUCATION, AND CERTIFICATIONS

• High school degree or equivalent required. Culinary arts or a related field education or experience preferred. Sanitation knowledge, culinary knowledge, and demonstrated knife skills and safe food handling required.

• Current Massachusetts Food Handler Card.

SKILLS

• Can illustrate consultative skills and ability to work cross-functionally.
• Exhibits excellent verbal and written communication skills.
• Demonstrates strong problem-solving skills through the ability to diagnose and develop recommended solutions.
• Computer proficient to include Microsoft word and Excel

PHYSICAL DEMANDS

• Ability to move throughout the business (standing, walking, kneeling, bending) for extended periods.
• Ability to make repeating movements of the arms, hands, and wrists.
• Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders.
• Ability to regularly move objects (lift, push, pull, balance, carry) up to 50 pounds / 25 kilograms.
• Ability to turn or twist body parts in a circular motion.
• Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environments.

ADDITIONAL REQUIREMENTS

• Ability to work evenings, weekends, and holidays, as needed.

As an important member of our team, you’ll be eligible for:

• Health, Dental, and Vision insurance
• Competitive Pay

The employee is expected to adhere to all company policies and to function as a role model. This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Carver Road Hospitality reserves the right to make changes to the above job description and all other duties assigned. Nothing herein shall restrict Carver Road Hospitality management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time. We are an equal-opportunity employer and value diversity and inclusion.