Mezze Inc Sous Chef Williamstown, MA · Full time Company website

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JOB DESCRIPTION

As a leading figure in Mezze Bistro's back-of-house department, you will collaborate closely with the Chef du Cuisine and be pivotal in planning, directing, and preparing the kitchen for service. Your contributions will ensure our commitment to exceptional quality and guest satisfaction.

Your understanding of kitchen processes—from mastering all stations to managing mise en place and preparing prep sheets—will be critical in maintaining consistency and excellence. You will expedite service while monitoring the larger objectives to ensure a seamless operation.

PERSONAL REQUIREMENTS

- A genuine passion for food, a strong work ethic, and unwavering dedication  

- At least 1 year of leadership experience  

- 7+ years of culinary experience in a kitchen setting  

- Positive communication skills with a focus on problem-solving  

- A commitment to personal cleanliness and hygiene  

- Advanced knife skills and solid culinary knowledge  

- The ability to effectively organize staff, including cooks and porters  

- Attention to detail and a commitment to consistency  

- Flexibility and composure in high-pressure situations  

- A collaborative spirit and the capability to lead and mentor others  

RESPONSIBILITIES FOR KITCHEN LEADERSHIP  

 As a valued member of our back-of-house team, you will: 

- Lead by embodying positivity and open communication, inspiring the entire team  

- Foster transparency and close communication with management and team members alike  

- Cultivate a culture of kindness and support  

- Maintain effective communication with the dining room manager and front-of-house team throughout the service  

- Play an instrumental role in training new staff on menu items and cooking techniques  

- Engage actively in team meetings to contribute to our collective success  

During Prep: 

- Prepare assigned stations for service while ensuring quality and timely coordination  

- Review product availability and inventory regularly  

- Assess and manage all kitchen prep lists  

- Target completion of prep by 4:30 PM for a well-deserved 20-30 minute break  

During Service: 

- Demonstrate the technical skills required for your station  

- Execute dishes according to recipes, ensuring proper seasoning and temperature while controlling portion sizes  

- Plate dishes cleanly and consistently to meet Mezze's standards  

- Supervise execution at your station and maintain timing to meet service standards  

- Collaborate with the cook and porter team to effectively close the kitchen  

Big Picture Responsibilities:

- Partner with the Chef to oversee back-of-house inventory and minimize waste  

- Support the receiving of orders, ensuring proper storage and meticulous inventory reporting  

- Maintain daily and weekly cleaning schedules for equipment and workspaces  

- Work alongside the back-of-house team to uphold Mezze Bistro’s high food quality standards  

- Implement FIFO (First In, First Out) practices across all stations  

- Follow internal HR policies diligently  

- Collaborate with the Chef on innovative menu development  

Embrace scheduling flexibility; we value work-life balance and strive for a 4-day work week, accommodating individual schedule requests when possible. Your well-being is important to us.  

- Foster a team culture where supporting one another is paramount  

BRAND AMBASSADOR

- Represent Mezze Bistro with respect for yourself and your teammates by leading by example  

- Maintain a proactive attitude: if you see something, speak up!  

WORK ENVIRONMENT 

We uphold all MHG policies and procedures to meet federal and state safety and sanitation regulations.  

Breaks are coordinated around service demands and may vary from shift to shift. All staff members are expected to be on their feet throughout their shifts.  

Staff must adhere to the Dress Code Policy, which includes wearing appropriate non-slip footwear, hats, and uniforms suitable for a professional kitchen setting.  

PHYSICAL REQUIREMENTS 

All staff should be able to stand for extended periods. Tasks may involve frequent reaching and bending, and staff must be able to lift to 50 lbs as necessary. Staff must also efficiently handle tools, utensils, knives, pots, and pans.

COMPENSATION AND BENEFITS 

- Annual Base Salary: $60,000 -$65,000.   

- Enjoy a five-day work week; we are closed on Mondays and Tuesdays  

- Eligible for health insurance benefits after 90 days of employment   

• PTO 40 hours in first year
• PTO in 2nd year of employment increases to 80 hours of vacation time. 
• After two years of employment, employees are eligible for enrollment in the company's SIMPLE IRA plan. The company will match employee contributions up to 3% of gross annual salary.  

This position description describes the position's general nature and level of work. It is not intended to be an exhaustive list of all the responsibilities, duties, and skills required of the employee.