Sous Chef

Job Description

Job Description

Description:

POSITION
Sous Chef for a beautiful, lake front wedding venue located in Mendon, MA, primarily responsible to assist the Executive Chef in managing culinary operations and leading the culinary staff.

ABOUT US
Aviva Hospitality Group ("AHG") owns and operates a collection of premier venues in the Northeast, specializing in weddings, galas, proms, and milestone celebrations. We invest in properties that stand apart—offering breathtaking views, private landscaped grounds, and thoughtfully designed spaces focused solely on hosting unforgettable events. Our venues deliver exceptional dining, service, and atmosphere for clients seeking a truly elevated experience.

As we expand, we are also investing in talented professionals who share our passion for hospitality and creating extraordinary moments.

REPORTING STRUCTURE
Reports to: Executive Chef
HOURS
Driven by weekly schedule, weekend availability required
SALARY
Competitive Salary plus Bonus

POSITION DETAILS
Accountabilities:
· Work with Executive Chef to design creative menus and event packages to maximize both guest enjoyment and operating profit.
· Demonstrate extensive knowledge of food trends, food products, quality standards, preparation techniques, presentation styles and service styles for the banquet industry.
· Maintain or exceed company standards in timely service, presentation, and food quality whilst producing high quality plates both design and taste wise.

· Oversee and adhere to departmental labor and food costs standards.
· Help to negotiate the best possible pricing and quality with vendors and order food products in a responsible and cost-efficient manner to minimize food cost without impacting food quality.
· Oversee responsible and accurate receiving procedures.
· Monitor and code all culinary related expenses and submit in timely fashion (within week of spend).
· Conduct and complete monthly inventory of kitchen stock and supplies maintaining first in/first out inventory handling methods to always ensure the highest quality of product.
· Solve any issues that arise and seize control of any problematic situation.

· Scheduling and training of culinary staff to maximize efficiency and minimize labor cost and overtime.
· Demonstrate positive leadership that inspires employees to meet/exceed standards.
· Communicate appropriately and effectively with management, coworkers, staff and customers, always maintaining a positive and professional approach.
· Follow and enforce all culinary-related quality control standards, sanitation regulations, and safety procedures – including the proper maintenance of the facility and its equipment and appropriate food handling and attire by personnel.
· Demonstrate a sense of urgency to ensure culinary and administrative tasks are completed on time, effectively managing own and subordinates’ time.
· Ensure appropriate coverage in your absence.
· Always exhibit appropriate attire and excellent grooming and monitor staff for same.
· Know and follow all emergency and safety procedures.
· Ensure the appropriate kitchen-related contractors and service providers are identified and scheduled, as required, and have appropriate insurance.
· Maintain appropriate certification (to be determined as deemed necessary for the successful and safe operation of the facility).
· Perform other tasks from time to time as requested by Executive Chef or General Manager.

EQUAL OPPORTUNITY STATEMENT

Aviva provides equal employment opportunities to all employees and applicants and prohibits discrimination and harassment of any kind. We do not discriminate based on race, color, religion, age, sex, national origin, disability status, genetics, veteran status, sexual orientation, gender identity or expression, or any other protected characteristic under federal, state, or local law.

Requirements:

POSITION REQUIREMENTS

· Bachelor’s degree (preferred)

· Hospitality industry experience (preferred)

· Minimum of three years’ kitchen banquet experience

· Professional, warm, and welcoming demeanor

· Professional appearance and presence

· Excellent verbal and written communication skills

· Strong organization skills

· Ability to lead a team efficiently and professionally

· ServSafe Certification, Allergen Certification, TIPS, CPR/First Aid, Anti-Discrimination, Harassment

· Ability to multitask, adapt to moving timelines, work under times of stress and still deliver an exceptional product

· Menu development (preferred)

· Cost analysis and comprehension (preferred)