Sous Chef (Mostly Early Mornings, Monday - Friday)

Overview Boston Catering & Events is seeking a talented and experienced Chef to join our dynamic culinary team. We are a fast-paced, high-end catering company specializing in all types of cuisine, with a heavy concentration in corporate business dining — particularly high-demand breakfast and lunch service — throughout the Greater Boston area. For over 35 years our core operations run Monday through Friday, with early morning start times and typical early afternoon finishes, making this an ideal opportunity for culinary professionals seeking a more weekday schedule. With that said, In addition to our daily corporate dining program, we also produce corporate events, BBQ's cocktail receptions, birthday celebrations, and wedding receptions. Occasionally, weekend prep shifts (Saturday or Sunday) are scheduled with a skeleton crew to prepare for our high-volume Monday corporate workload. These shifts are planned in advance and structured to support efficiency while maintaining overall team balance. As part of our 12-person culinary team, responsibilities are shared, and no single team member is solely relied upon to carry the workload. During peak seasons — particularly summer and fall wedding months — flexibility and a collaborative team mindset are essential to ensure seamless execution and continued excellence. When weekend events or prep days are required, team members may either receive appropriate overtime compensation or be provided with an alternate weekday off to maintain a balanced five-day work week. This position offers a competitive base salary, commensurate with experience, skill level, and demonstrated leadership ability. Total annual earnings may increase based on experience, performance, deliveries and event participation. Our ideal candidate is creative, dependable, and passionate about delivering consistently exceptional food and experiences. If you're a motivated and skilled chef looking for a primarily weekday schedule with occasional event opportunities, we'd love to hear from you. Responsibilities Kitchen operations, from prep to plating to ensure high performance. Food production processes, ensuring quality control and adherence to health regulations. Oversee food safety and sanitation protocols (HACCP, ServSafe) Help develop seasonal and event-specific menus in collaboration with the culinary director Coordinate with event managers to execute large-scale off-site functions Maintain kitchen inventory, ordering, and cost control and minimizing waste. Collaborate to accommodate special dietary needs and preferences. Coordinate banquet services, ensuring timely delivery of food for events. Maintain a clean and organized kitchen environment while enforcing safety standards. Foster a positive work atmosphere that encourages teamwork and professional growth. Experience Strong knowledge of modern culinary techniques and event execution Valid driver's license Ability to communicate effectively in English Comfortable using a computer for recipes, ordering and production. Experience in supervising kitchen staff and managing diverse teams. Knowledge of food production techniques and inventory control practices. Familiarity with dietary requirements and the ability to create menus that cater to various needs. Excellent communication skills with the ability to interact effectively with staff, guests, and vendors. Bonus Skills (not required but appreciated) : Multilingual (especially Spanish) Familiarity with catering software (e.g., Total Party Planner) Experience with weddings or off-premise production Proven experience as a Chef or in a similar role within the restaurant or hospitality industry. A culinary degree or relevant certification is preferred but not mandatory.

Job Type:

Full-time Pay:

From $55,000.00 per year

Benefits:

Health insurance Paid time off

Work Location:

In person