Sofra Cambridge – Savory Sous Chef

In Turkish, Sofra is synonymous with generosity and hospitality. James Beard nominated Executive Pastry Chef Maura Kilpatrick and co-founder Ana Sortun (also of Oleana, Sarma & Siena Farms) approach cuisine with a Middle Eastern sensibility by creating delicious food featuring unique spices and spice blends. Sofra Bakery & Cafe reinterprets regional food traditions of the Eastern Mediterranean to make them accessible and inspiring for our guests.

We care about each other and our customers. We build long-term relationships with our employees and support individuals who wish to further their career development within the food industry. We offer extensive educational and professional development opportunities, including wine and beverage training, Mediterranean diet education, community engagement, and guest speakers.
We will always believe in exceptional hospitality with warmth & professionalism, but not pretension. Our managers try to practice what they preach, not leading with aggression or negativity, but rather dedication, fairness, and desire to bring the best out in their team. We look for passionate, kind, committed and honest people who find joy in their profession and can transcend that message outward.

At the end of the day, we want our restaurant to be a representation of our values – the kind of place we would hang out on our day off. All of our businesses are funky, fun spots that appeal to people from all walks of life.

Sofra is an equal opportunity employer. We are committed to a diverse workforce and support an environment that is inclusive and respectful.

The Savory Sous Chef supports the Chef de Cuisine and Executive Chef in leading the savory department at our Cambridge location. These duties include but are not limited to staff training, maintaining standards, and executing daily production. The Sous Chef will contribute to Sofra’s shared hospitality goals of improving co-operation and communication amongst departments to deliver the guest the best experience.

Operations and Facilities

  • Manage kitchen operations and supervise staff. Solve problems and assist as needed.
  • Assist in managing all savory food and service production focusing on quality, consistency, taste, accuracy, seasonality, ingredients, rotation, storage, appearance, timeliness, and efficiency.
  • Open and close the kitchen as needed.
  • Expedite and work the line as needed.
  • Collaborate with FOH managers to manage savory food packing including packing staff.
  • Ensure adherence to Sofra’s standards in every aspect of food production and beyond while working to achieve operational excellence.
  • Manage all product ordering for the kitchen. Liaise with other departmental ordering needs.
  • Assist with managing savory food waste.
  • Establish, maintain, and develop vendor relationships.
  • Ensure proper stocking, rotation, organization, and cleaning of kitchen and all storage areas.
  • Prioritize safety, cleanliness, and sanitation in all facets of production and operation.
  • Assist with maintenance and upkeep of kitchen equipment.
  • Work with management team members to ensure success of cooking classes, special events, and projects. Work events as directed.

Menu Development

  • With direction from CDC, create menu specials.

HR and Training

  • Assist with training and onboarding of all kitchen staff.
  • Develop training materials and strategies ensuring all remain current, relevant, and effective.
  • Monitor, assess, and manage kitchen staff performance; including disciplinary actions as needed.


  • Assist with managing inventory and completing monthly inventory reports.
  • Collaborate with team members to meet the company’s financial objectives.

Leadership and Communication

  • Assist with kitchen communication and maintain strong communication between departments.
  • Meet with Sofra Managers as needed for consultation, coordination, and brainstorming.
  • Provide leadership, model appropriate behavior in the workplace, enforce company policies and procedures, and uphold quality standards.
  • Maintain company culture to champion vision, values, and uphold staff morale.


  • Complete other duties as assigned.

As a member of Sofra’s management team, the successful Sous Chef will work to support established goals and values and uphold existing culture and the highest quality standards of customer service and hospitality.

This is an exempt, full-time position. The Sous Chef is expected to accomplish the responsibilities outlined in this job description in the daily number of hours required to do so.

Qualified candidates will –

  • Have at least 3 years working in a professional kitchen
  • Be able to work full-time (roughly 45 hours/week)
  • Be available weekends and holidays
  • Work in a clean and organized fashion
  • Follow clearly documented food safety procedures
  • Work as a team and take direction from multiple managers
  • Be able to read and follow written recipes, deal successfully with multitasking and be comfortable in a fast-paced work environment
  • Exhibit a desire to learn and be challenged creatively
  • Have a strong attention to detail and a positive attitude
  • Have excellent attendance and punctuality
  • Have a desire for long-term employment


  • Competitive salary, based on experience – estimated at $68,000/year
  • Free meal per shift
  • Paid vacation time
  • Educational and professional development opportunities
  • Employee discounts at our sister businesses—Oleana, Sarma and Siena Farms
  • Partially subsidized health insurance, and group rates on dental and vision insurances

Please consider joining our team!  To apply, please send a resume and cover letter to the address provided below.   

Employment Type(s): Full-time
Base Pay: $68,000/year

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