SOUS CHEF - CAMBRIDGE, MA

Cambridge, MA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,000.00 - $80,000.00

Work Schedule

Standard Hours

Benefits

Medical

Dental

Vision

Life insurance

Disability insurance

Retirement Plan

Paid Time Off

holiday time off

Associate Shopping Program

Health and wellness programs

Discount Marketplace

Identity Theft Protection

Pet insurance

Commuter Benefits

Employee assistance program

flexible spending accounts

Paid parental leave

Personal Leave

Job Description

Eurest is a leading company specializing in business and industry dining, known for delivering top-tier culinary services across the United States. As part of Compass Group USA, Eurest operates within numerous prestigious companies, catering to a broad spectrum of industries and providing high-quality meals in corporate cafes, executive dining rooms, and through innovative on-site catering solutions. With a workforce that includes over 16,000 chefs and unit associates, Eurest maintains a reputation for excellence, innovation, and a commitment to delivering exceptional dining experiences. The company fosters a high-performance culture where enthusiasm, dedication to quality, and consistent delivery of unmatched results are paramount. Eurest offers a dynamic working environment filled with opportunities for growth, learning, and professional advancement, making it an ideal destination for culinary professionals seeking rewarding careers.

The role of Sous Chef I at Eurest in Cambridge, MA, offers an exciting opportunity for culinary leaders looking to advance their careers within a nationally recognized organization. This position carries a salary range of $70,000 to $80,000 and involves assisting with the overall success and management of the food program. As a key leader in culinary operations, the Sous Chef I is responsible for supporting all phases of planning, ordering, inventory management, and food preparation, ensuring compliance with client standards, the Health Department's regulations, and the company's own quality benchmarks. The role requires a strong commitment to food quality, freshness, and presentation while motivating and training back-of-house associates to meet culinary objectives. The Sous Chef I also plays a vital part in rolling out new culinary programs, managing cost controls, and sustaining operational excellence. This position is eligible for an Employee Referral Bonus and benefits from being part of a forward-thinking, innovative team dedicated to culinary success and customer satisfaction.

Job Requirements

High school diploma or equivalent
Minimum five years of culinary experience including one year in a supervisory or management role
Ability to comply with Health Department regulations
Strong organizational and communication skills
Ability to work flexible hours including weekends and holidays
Physical ability to stand for extended periods and lift heavy items
Valid ServSafe or Department of Health Certification preferred

Job Qualifications

Five years of related culinary experience including one year at management level
Experience in restaurants, hotels, corporate dining, education, military, health care, or related food service operations
Knowledge of food and industry trends focusing on quality, production, sanitation, safety, food cost controls, and presentation
Supervisory, leadership, training, management, and coaching skills
ServSafe or Department of Health Certification preferred
Computer skills and knowledge of MS Office including Excel
Associate’s degree in Culinary Arts preferred

Job Duties

Assist in coordinating and participating in the preparation and cooking of various food items
Assist with planning and creating menus
Roll out new culinary programs in conjunction with the marketing and culinary team
Assist with managing cost controls and controlling expenditure
Motivate, train, develop, and direct back-of-house associates
Ensure compliance with health and safety regulations
Perform other duties as assigned