{"schemaVersion":"jobsearcher.job.v1","id":"348804d957ee5576a3a292ff","url":"https://jobsearcher.com/jobs/348804d957ee5576a3a292ff","canonicalUrl":"https://jobsearcher.com/jobs/348804d957ee5576a3a292ff","title":"Executive Sous Chef","description":"Sous Chef – Afternoon/Evening Shift\nFull-Time | 2:00 PM – 10:00 PM\nPosition Overview\nA high-volume catering and culinary production facility is seeking an experienced Sous Chef to join our culinary leadership team and oversee afternoon and evening production.\nThis is a hands-on leadership position for a culinary professional who thrives in a fast-paced, high-volume environment. The Sous Chef will work closely with the Executive Chef and culinary management team to ensure daily production is completed accurately, efficiently, safely, and to established quality standards.\nThe ideal candidate has strong culinary knowledge across a variety of cuisines, experience leading kitchen teams, excellent organizational skills, and the ability to maintain high standards while managing multiple production priorities and deadlines.\nRegular Schedule: Approximately 2:00 PM – 10:00 PMEmployment Type: Full-Time\nCandidates must have flexibility based on business and catering needs, including weekends and holidays as required.\nEmployees who work eligible off-site catering events may receive additional compensation outside of their regular salary, as applicable.\nKey Responsibilities\nAssist with the leadership and execution of daily high-volume catering and culinary production.\nProvide hands-on supervision and direction to cooks, prep cooks, and other culinary team members during the afternoon/evening shift.\nReview daily production schedules, event requirements, prep lists, and upcoming business needs to ensure deadlines are met.\nEnsure food is prepared according to established recipes, specifications, portion standards, presentation requirements, and quality expectations.\nCoordinate production priorities and delegate assignments based on volume, deadlines, staffing, and operational needs.\nMaintain strong communication with the Executive Chef and other culinary leaders regarding production status, staffing, inventory, quality concerns, and operational issues.\nAssist with ordering and maintaining appropriate inventory levels from key vendors.\nMonitor product quality, freshness, storage, rotation, and proper utilization of ingredients.\nSupport inventory management and help reduce food waste, overproduction, and unnecessary expenses.\nAssist the Executive Chef with menu development, seasonal offerings, recipe development, and production planning.\nHelp manage food and labor costs while maintaining established culinary and service standards.\nAssist with staffing and scheduling needs for a seven-day operation.\nEnsure proper shift transitions and communicate outstanding production needs to the appropriate team members.\nMaintain a clean, organized, and professional kitchen throughout the shift.\nEnsure proper closing procedures are completed, including food storage, labeling, sanitation, equipment care, and kitchen organization.\nEnsure compliance with food safety, sanitation, allergen awareness, and workplace safety standards.\nCoach and develop culinary employees by providing clear expectations, hands-on training, and constructive feedback.\nStep into production as needed, including cooking, preparation, plating, cleaning, and other hands-on culinary responsibilities.\nAssist with off-site catering production and events when business needs require.\nPerform additional culinary leadership responsibilities as assigned by the Executive Chef.\nQualifications\nPrevious Sous Chef, Kitchen Supervisor, Lead Cook, or comparable culinary leadership experience required.\nExperience in high-volume catering, banquet, commissary, hotel, restaurant, institutional, or large-scale food production strongly preferred.\nStrong working knowledge of multiple cuisines, cooking techniques, ingredients, and production methods.\nDemonstrated ability to lead and motivate a culinary team in a fast-paced environment.\nStrong understanding of food safety, sanitation, proper food handling, and kitchen organization.\nExperience with inventory, ordering, food cost management, waste reduction, and production planning preferred.\nAbility to read and execute recipes accurately and consistently at high production volumes.\nStrong communication, organization, time-management, and problem-solving skills.\nAbility to prioritize multiple production deadlines while maintaining quality and attention to detail.\nMust be dependable, punctual, professional, and comfortable taking ownership of the shift.\nMust be available to work the 2:00 PM – 10:00 PM afternoon/evening shift, including weekends and holidays based on business needs.\nWhat We’re Looking For\nWe are looking for more than an experienced cook. The successful candidate will be a hands-on culinary leader who can take ownership of the afternoon/evening operation, maintain standards when senior leadership is not immediately present, anticipate production needs, communicate effectively, and ensure the kitchen is positioned for success for the following day.\nThis position is ideal for someone who enjoys the pace and variety of catering and wants an opportunity to grow within a high-volume culinary operation.\nBenefits\nEligible full-time employees have access to a competitive benefits package, including:\nHealth Insurance\nDental Insurance\nVision Insurance\n401(k)\nPaid Time Off (PTO)\nFree On-Site Parking\nEmployee Discounts\nAdditional compensation opportunities for eligible off-site catering events\nJob Type: Full-TimeSchedule: Afternoon/Evening Shift, approximately 2:00 PM – 10:00 PM\nJob Type: Full-time\nPay: From $60,000.00 per year\nBenefits:\n401(k)\nDental insurance\nHealth insurance\nPaid time off\nVision insurance\nWork Location: In person","company":"Rita","rawCompany":"rita","city":"Everett","state":"MA","isRemote":false,"isActive":false,"createdAt":"2026-08-11T16:09:00.666Z","occupations":[{"code":"35-1011.00","title":"Chefs and Head Cooks","slug":"chefs-and-head-cooks"},{"code":"35-1012.00","title":"First-Line Supervisors of Food Preparation and Serving Workers","slug":"first-line-supervisors-of-food-preparation-and-serving-workers"},{"code":"35-2014.00","title":"Cooks, Restaurant","slug":"cooks-restaurant"}],"industries":[{"code":"722511","title":"Full-Service Restaurants","slug":"full-service-restaurants"},{"code":"722310","title":"Food Service Contractors","slug":"food-service-contractors"},{"code":"722320","title":"Caterers","slug":"caterers"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"Executive Sous Chef","description":"Sous Chef – Afternoon/Evening Shift\nFull-Time | 2:00 PM – 10:00 PM\nPosition Overview\nA high-volume catering and culinary production facility is seeking an experienced Sous Chef to join our culinary leadership team and oversee afternoon and evening production.\nThis is a hands-on leadership position for a culinary professional who thrives in a fast-paced, high-volume environment. The Sous Chef will work closely with the Executive Chef and culinary management team to ensure daily production is completed accurately, efficiently, safely, and to established quality standards.\nThe ideal candidate has strong culinary knowledge across a variety of cuisines, experience leading kitchen teams, excellent organizational skills, and the ability to maintain high standards while managing multiple production priorities and deadlines.\nRegular Schedule: Approximately 2:00 PM – 10:00 PMEmployment Type: Full-Time\nCandidates must have flexibility based on business and catering needs, including weekends and holidays as required.\nEmployees who work eligible off-site catering events may receive additional compensation outside of their regular salary, as applicable.\nKey Responsibilities\nAssist with the leadership and execution of daily high-volume catering and culinary production.\nProvide hands-on supervision and direction to cooks, prep cooks, and other culinary team members during the afternoon/evening shift.\nReview daily production schedules, event requirements, prep lists, and upcoming business needs to ensure deadlines are met.\nEnsure food is prepared according to established recipes, specifications, portion standards, presentation requirements, and quality expectations.\nCoordinate production priorities and delegate assignments based on volume, deadlines, staffing, and operational needs.\nMaintain strong communication with the Executive Chef and other culinary leaders regarding production status, staffing, inventory, quality concerns, and operational issues.\nAssist with ordering and maintaining appropriate inventory levels from key vendors.\nMonitor product quality, freshness, storage, rotation, and proper utilization of ingredients.\nSupport inventory management and help reduce food waste, overproduction, and unnecessary expenses.\nAssist the Executive Chef with menu development, seasonal offerings, recipe development, and production planning.\nHelp manage food and labor costs while maintaining established culinary and service standards.\nAssist with staffing and scheduling needs for a seven-day operation.\nEnsure proper shift transitions and communicate outstanding production needs to the appropriate team members.\nMaintain a clean, organized, and professional kitchen throughout the shift.\nEnsure proper closing procedures are completed, including food storage, labeling, sanitation, equipment care, and kitchen organization.\nEnsure compliance with food safety, sanitation, allergen awareness, and workplace safety standards.\nCoach and develop culinary employees by providing clear expectations, hands-on training, and constructive feedback.\nStep into production as needed, including cooking, preparation, plating, cleaning, and other hands-on culinary responsibilities.\nAssist with off-site catering production and events when business needs require.\nPerform additional culinary leadership responsibilities as assigned by the Executive Chef.\nQualifications\nPrevious Sous Chef, Kitchen Supervisor, Lead Cook, or comparable culinary leadership experience required.\nExperience in high-volume catering, banquet, commissary, hotel, restaurant, institutional, or large-scale food production strongly preferred.\nStrong working knowledge of multiple cuisines, cooking techniques, ingredients, and production methods.\nDemonstrated ability to lead and motivate a culinary team in a fast-paced environment.\nStrong understanding of food safety, sanitation, proper food handling, and kitchen organization.\nExperience with inventory, ordering, food cost management, waste reduction, and production planning preferred.\nAbility to read and execute recipes accurately and consistently at high production volumes.\nStrong communication, organization, time-management, and problem-solving skills.\nAbility to prioritize multiple production deadlines while maintaining quality and attention to detail.\nMust be dependable, punctual, professional, and comfortable taking ownership of the shift.\nMust be available to work the 2:00 PM – 10:00 PM afternoon/evening shift, including weekends and holidays based on business needs.\nWhat We’re Looking For\nWe are looking for more than an experienced cook. The successful candidate will be a hands-on culinary leader who can take ownership of the afternoon/evening operation, maintain standards when senior leadership is not immediately present, anticipate production needs, communicate effectively, and ensure the kitchen is positioned for success for the following day.\nThis position is ideal for someone who enjoys the pace and variety of catering and wants an opportunity to grow within a high-volume culinary operation.\nBenefits\nEligible full-time employees have access to a competitive benefits package, including:\nHealth Insurance\nDental Insurance\nVision Insurance\n401(k)\nPaid Time Off (PTO)\nFree On-Site Parking\nEmployee Discounts\nAdditional compensation opportunities for eligible off-site catering events\nJob Type: Full-TimeSchedule: Afternoon/Evening Shift, approximately 2:00 PM – 10:00 PM\nJob Type: Full-time\nPay: From $60,000.00 per year\nBenefits:\n401(k)\nDental insurance\nHealth insurance\nPaid time off\nVision insurance\nWork Location: In person","datePosted":"2026-08-11T16:09:00.666Z","dateModified":"2026-08-11T16:09:00.666Z","hiringOrganization":{"@type":"Organization","name":"Rita","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Everett","addressRegion":"MA","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"348804d957ee5576a3a292ff"},"url":"https://jobsearcher.com/jobs/348804d957ee5576a3a292ff"}}