Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $20.00 - $24.00
Work Schedule
Rotating Shifts
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Company-paid Life Insurance
401(k) savings plan
Paid Time Off
Employee assistance program
Career growth opportunities
employee perks and rewards
Job Description
NEXDINE Hospitality is a nationally recognized hospitality management company known for delivering tailored dining, facility, and fitness center management services across various sectors including independent schools, higher education institutions, senior living communities, hospitals, and businesses. With a commitment to putting people first, NEXDINE prides itself on creating authentic, transparent, and responsive experiences for its clients. Their family of brands is dedicated to excellence in service and operational management, providing customized solutions that meet the unique needs of each client. Operating nationwide, NEXDINE enables a superior hospitality experience that supports the goals and values of the organizations it serves. For more information, visit www.NEXDINE.com.
The Sous Chef role is a vital leadership position within the culinary team, reporting directly to the Executive Chef or Chef Manager. This full-time position, based in North Manchester, offers an hourly pay rate ranging from $20.00 to $24.00 with weekly direct deposit, highlighting its competitive compensation structure. The Sous Chef works a rotating weekend schedule, reflecting the dynamic and operational needs of the hospitality environment.
In this role, the Sous Chef is responsible for overseeing culinary production, ensuring that food preparation and presentation exceed guest expectations. The position involves supervising both culinary and front-of-house staff to maintain high standards of food quality, safety, and guest service. The Sous Chef actively participates in menu development, food costing, and inventory management to sustain the efficiency and profitability of the kitchen operations. They also help uphold compliance with safety regulations, sanitation standards, and company policies.
A key aspect of this position is leadership—training, instructing, and motivating kitchen staff while fostering a collaborative atmosphere. The Sous Chef assists with budget management, including controlling food costs, labor, and supplies, playing a crucial role in financial performance and operational success. Other responsibilities include vendor relationship management, ensuring equipment maintenance, and assisting with catering operations.
The physical demands of this role require the ability to stand for extended periods and handle kitchen equipment safely while lifting items up to 40 pounds. The work environment includes exposure to heat, steam, fire, and noise typical of a busy kitchen setting. Alongside culinary duties, the Sous Chef may also engage in administrative tasks using office equipment to support operational efficiency.
NEXDINE offers a robust benefits package, emphasizing health and wellness with medical, dental, and vision insurance. They provide a company-paid life insurance plan, 401(k) savings opportunities, paid time off encompassing vacation, holidays, and sick leave, and an employee assistance program for additional support. Furthermore, employees enjoy career growth opportunities and various perks and rewards that reinforce NEXDINE's commitment to its team. The company values motivated individuals eager to contribute to a thriving hospitality culture by delivering exceptional dining experiences with professionalism and passion.
The Sous Chef role is a vital leadership position within the culinary team, reporting directly to the Executive Chef or Chef Manager. This full-time position, based in North Manchester, offers an hourly pay rate ranging from $20.00 to $24.00 with weekly direct deposit, highlighting its competitive compensation structure. The Sous Chef works a rotating weekend schedule, reflecting the dynamic and operational needs of the hospitality environment.
In this role, the Sous Chef is responsible for overseeing culinary production, ensuring that food preparation and presentation exceed guest expectations. The position involves supervising both culinary and front-of-house staff to maintain high standards of food quality, safety, and guest service. The Sous Chef actively participates in menu development, food costing, and inventory management to sustain the efficiency and profitability of the kitchen operations. They also help uphold compliance with safety regulations, sanitation standards, and company policies.
A key aspect of this position is leadership—training, instructing, and motivating kitchen staff while fostering a collaborative atmosphere. The Sous Chef assists with budget management, including controlling food costs, labor, and supplies, playing a crucial role in financial performance and operational success. Other responsibilities include vendor relationship management, ensuring equipment maintenance, and assisting with catering operations.
The physical demands of this role require the ability to stand for extended periods and handle kitchen equipment safely while lifting items up to 40 pounds. The work environment includes exposure to heat, steam, fire, and noise typical of a busy kitchen setting. Alongside culinary duties, the Sous Chef may also engage in administrative tasks using office equipment to support operational efficiency.
NEXDINE offers a robust benefits package, emphasizing health and wellness with medical, dental, and vision insurance. They provide a company-paid life insurance plan, 401(k) savings opportunities, paid time off encompassing vacation, holidays, and sick leave, and an employee assistance program for additional support. Furthermore, employees enjoy career growth opportunities and various perks and rewards that reinforce NEXDINE's commitment to its team. The company values motivated individuals eager to contribute to a thriving hospitality culture by delivering exceptional dining experiences with professionalism and passion.
Job Requirements
- High school diploma or equivalent
- 1-3 years experience in a similar culinary role
- ServSafe certification
- Choke safety certification
- Allergen awareness certification (MA)
Job Qualifications
- High school diploma or equivalent
- 1-3 years experience in a similar culinary role
- Culinary school certificate or degree preferred
- Proficient in Microsoft Office Suite preferred
- ServSafe certification required
- Choke safety certification required
- Allergen awareness certification (MA) required
Job Duties
- Assist with menu writing and cost control utilizing recipes and costing measures
- Responsible for the quality of all food products including preparation and final presentation
- Support culinary team with food production, execution, and presentation
- Assist with oversight of catering operations
- Maintain vendor relationships
- Inspect supplies, equipment, and work areas for quality standards
- Demonstrate cooking techniques or equipment to staff
- Communicate with supervisor about equipment purchases or repairs
- Assist with purchasing food and supplies ensuring quality control
- Help determine production schedules and staffing needs
- Ensure compliance with safety, food handling, sanitation, uniform, and productivity standards
- Record production and operational data
- Manage controllable expenses including food costs, labor, supplies, and equipment within budget
- Assist with budgetary processes and menu pricing analysis
- Conduct inventory assistance
- Help with culinary staff review process
- Train and supervise cooks and other staff
- Provide excellent customer service including attending and greeting customers
- Perform other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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