Concessions Sous Chef | Part-Time | Worcester Red Sox (Polar Park)

Worcester, MA, USA|Onsite

Job Overview

Employment Type

Part-time

Hourly

Compensation

Hourly

Range $22.00 - $25.00

Work Schedule

Flexible

Weekend Shifts

Night Shifts

Benefits

401(k) savings plan

401(k) matching

Job Description

This reputable concessions company is dedicated to delivering exceptional food service experiences during large-scale events and games. As a dynamic leader in the food concessions industry, the company focuses on quality, safety, and operational excellence in fast-paced, high-volume environments. They pride themselves on maintaining high standards for culinary execution and customer satisfaction, serving diverse events that attract thousands of attendees. The company offers part-time employment opportunities with competitive hourly wages and valuable benefits to promote employee well-being and career growth within the hospitality sector.

The role of the Concessions Sous Chef is a critical leadership position within the back-of-house culinary operations. This role involves overseeing culinary activities during events, guaranteeing the production of quality food items that meet strict portion control and presentation guidelines. The Sous Chef leads an engaged team of culinary professionals, managing task assignments, offering real-time coaching, and ensuring that all teams operate cohesively to meet event demands seamlessly. This position requires a proactive individual who can thrive in a fast-paced, high-volume concession environment while maintaining unwavering attention to food safety, sanitation, and health compliance.

Wage for this role ranges between $22.00 and $25.00 per hour, reflecting the responsibility and expertise required to oversee back-of-house operations during events. The position is part-time and comes with benefits tailored to support employee savings and financial health, including a 401(k) savings plan with matching contributions. The role remains open until August 14, 2026, providing an ample window for qualified candidates to apply and join a dedicated team focused on culinary excellence and operational success.

In addition to direct event support, the Sous Chef assists with opening and closing procedures, inventory management, and maintaining kitchen cleanliness to ensure all food prep areas pass inspections and are organized. This leadership role serves as a primary point of contact between management and back-of-house staff, facilitating communication about operational needs, staffing issues, and shift coordination. Candidates will find this role rewarding, offering the chance to grow their culinary leadership skills within a supportive and fast-moving event-driven environment.

Job Requirements

high school diploma or equivalent
2-3+ years of experience in high-volume culinary or concessions operations
prior supervisory or leadership experience preferred
fundamental understanding of food safety, sanitation, and health regulations
ability to obtain ServSafe certification if not already certified
physical stamina to stand for extended periods
availability to work flexible schedules including nights, weekends, and holidays

Job Qualifications

2-3+ years of previous experience in a high-volume culinary or concessions environment required
prior supervisory or leadership experience strongly preferred
strong knowledge of food safety and sanitation standards
ServSafe Food Handler certification preferred or ability to obtain
ability to lead and motivate staff in a fast-paced, event-driven environment
strong organizational skills and attention to detail
ability to stand for extended periods and work flexible hours, including nights, weekends, and holidays

Job Duties

Supervise and support culinary operations during games and events to ensure efficient food production and service
maintain food quality, portion control, and presentation standards across all locations
lead and support BOH staff, including assigning stations, delegating tasks, and providing real-time coaching
assist with opening, mid-event operations, and closing procedures as needed
ensure compliance with all food safety, sanitation, and health department regulations
oversee proper food handling, storage, labeling, and rotation practices
monitor and ensure completion of temperature logs, sanitation logs, and cleaning procedures