MAX Ultimate Food is seeking a highly skilled and experienced Executive Sous Chef to work out of our commissary in Boston and work events throughout the Greater New England area. The ideal candidate will be passionate about food, possess strong leadership abilities, and have a proven track record of success in high-volume catering or high end restaurant or hotel environments. This individual will play a crucial role in ensuring the delivery of top-tier culinary experiences exceed our clients' expectations. This is a unique experience for a highly qualified chef, as we are experiencing an extreme period of growth and are preparing to expand our business and move into a brand new facility.

Some of the key duties and responsibilities of this role will require (but is not limited to):

- Collaborating with the executive chef to plan and develop innovative, high-quality menus tailored to the unique needs of each event which will include tastings with clients.

- Overseeing the day-to-day kitchen operations, ensuring efficient production and exceptional quality of food in high-volume settings.

- Managing and mentoring kitchen staff, providing guidance, training, and support to maintain a cohesive and skilled team.

- Maintaining strict adherence to food safety and sanitation standards, ensuring compliance with all relevant regulations.

- Monitoring inventory levels, control costs, and minimize waste while upholding the highest standards of ingredient quality.
- Working closely with our Sales team, event managers, leadership team and other relevant teams to coordinate the culinary aspects of events, ensuring seamless execution and client satisfaction.

- Upholding a culture of continuous improvement, fostering creativity and innovation in menu development and kitchen operations.
- Leading prep cooks and event chefs on site and at private/offsite events regularly.

- Work with high end clients and perform excellent customer service at all times.

- Perform ad-hoc tasks as directed by the Executive Chef and leadership team.

QUALIFICATIONS:

- At least three years of proven experience as a sous chef or executive sous chef in a high-volume, high-end catering, restaurant or hotel environment.
- Strong culinary skills and a passion for creating exceptional dishes that showcase creativity and attention to detail.
- Exceptional leadership and communication skills, with the ability to inspire and motivate a diverse kitchen team.
- In-depth knowledge of food safety regulations and best practices for maintaining a safe and sanitary kitchen environment.
- Ability to thrive in a fast-paced, dynamic work environment, with a strong focus on quality, consistency, and efficiency.
- Culinary degree or relevant certifications are a plus but may be waived with relevant experience.

SALARY: $90,0000 per year with a comprehensive compensation package

If you are a dynamic culinary professional with a passion for delivering extraordinary experiences and have a proven ability to excel in high-end catering or similar settings, we invite you to join our team and contribute to our continued success.