Verveine Café & Bakery in Central Square, Cambridge is seeking a motivated and passionate full-time sous chef to join our team. At the heart of it all, good food, good feelings, and good connections that support human wholesomeness is the centerpiece to our operation. These core beliefs start with our commitment to our product, our employees, and our community. A space where everyone is welcome at the table and the community is a vibrant extended family. As a sous chef, you have a unique opportunity to play a vital role in our operations, assisting in the production of our full menu – savory, pastry, and breads – as well as to maintain, shape, and run the café and bakery.

Key Responsibilities:

Kitchen Operations

• Oversee daily savory prep and production, ensuring consistency in taste, presentation, portioning, and quality.
• Maintain working knowledge of all kitchen stations and step into production as needed.
• Coordinate production planning and pars based on weekly business needs.
• Ensure recipes are followed accurately and recipe documentation remains current.
• Collaborate with the Chef on new menu items, seasonal specials, and recipe development.
• Support ordering, receiving, inventory management, and product rotation.
• Monitor food and labor costs, minimize waste, and maximize effective use of ingredients.
• Maintain a clean, organized, and safe kitchen in accordance with food safety and sanitation standards.
• Support morning bakery operations and café service as business needs require.

Leadership & Team Support

• Lead day-to-day kitchen operations in the Chef’s absence.
• Provide hands-on guidance, coaching, and support to kitchen team members.
• Reinforce expectations for quality, consistency, efficiency, hospitality, and teamwork.
• Help train and develop employees across kitchen stations and responsibilities.
• Foster a respectful, collaborative working relationship between BOH and FOH teams.
• Support smooth service by anticipating needs, resolving operational issues, and jumping in wherever needed.
• Assist with scheduling and staffing needs in partnership with the Chef.
• Help address escalated guest concerns with professionalism and hospitality.

Skills & Requirements

• 3+ years of experience in a professional culinary environment
• Familiarity with a range of culinary techniques, ingredients, equipment, and food preparation methods
• Experience with baking techniques, including laminated doughs and gluten-free baking, a plus
• Demonstrated commitment to high standards of food quality, presentation, sanitation, and safety
• Strong leadership skills with the ability to provide guidance, direction, and support to team members
• Positive, curious, and collaborative approach, with a willingness to learn and ask questions
• Highly organized and detail-oriented, with the ability to prioritize effectively in a fast-paced environment
• Willingness to work across functions, learn multiple areas of the operation, and jump in to support the team as needed
• Strong interpersonal and communication skills with a commitment to fostering a respectful, supportive, and collaborative work environment
• Ability to stand for extended periods and lift up to 50 lbs.
• Flexibility to work early mornings, weekends, and holidays as needed
• ServSafe Manager Certification preferred

Compensation & Benefits

• Salary: $60,000–$65,000 annually, depending on experience
• Paid sick and vacation time
• Health insurance available after 90 days
• In-house dining program