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Starr Catering Group
Clark Art Institute
225 South Street
WILLIAMSTOWN, MA 01267

Phone:(413)458-0403
Website:starrevents.com

Company Description:
Launched in 2008, Starr Catering Group provides artisan dining experiences within cultural centers, corporate offices, and private events across the East Coast. With an expert, restaurant-trained culinary team partnered with vast operational experience, Starr Catering Group’s commitment to excellence and dedication to perfected details enabled rapid growth for the company, which is now the exclusive caterer at seventeen locations in five cities, including internationally renowned cultural institutions.

STARR Events, SCG’s boutique catering and special events service, offers an innovative restaurant-driven approach delivering inventive cuisine, artful presentation and unparalleled service. Every event and menu is customized to ensure an individualized and memorable experience that fulfills each client’s vision, whether it be a sophisticated social gathering, note-worthy corporate event or distinctive non-profit fundraising gala.

Job Title:
Sous Chef
Salary Range:Location:
Job Type:Category:
Full TimeRestaurant/Cooking/Food Service
Education Level:Work Experience:
Vocational
Preferred
5+
Required
Description:
Position Summary

The Sous Chef is responsible for planning and directing food preparation in the kitchen under the supervision of the Executive Chef. She/he will help oversee receiving, storing and stocking of all items used in the culinary department. The Sous Chef will assist the Executive Chef in both culinary and administrative tasks while effectively communicating with all staff members on the F&B team.

Key Accountabilities:

Ensure all staff members adhere to culinary standards and regulations
Cross train kitchen staff on multiple stations
Practice inventory controls and audits to ensure proper usage
Ensure a positive work environment
Ensure the best quality food items leave the kitchen in a timely and efficient manner
Work diligently to follow all health codes and safety protocols and ensure all staff members are trained in these areas
Menu development, planning and pricing
Assists with managing dish washing crew
Support and manage catered events
Requirements:
Minimum Requirements and Skills:

Possess a strong work ethic and the drive to consistently improve
Full knowledge of all cooking techniques
Must be able to remain standing for most of working hours.
Must be able to lift at least 50 pounds.
Must be able to perform respective tasks.
Must be able to work flexible hours and days.
May be exposed to hot, humid work areas.
May be exposed to sharp instruments and power driven equipment.

Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer


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