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Sous Chef
Company : Seven Hills Foundation
Location : Auburn, MA, 01501
Job Type : Full Time / Part Time
Date Posted : 22 December 2025
Overview
hourly pay: $21.00
Carries out duties as assigned by the Chef Manager, which include:meal preparation and service, kitchen maintenance, and general house services.
Responsibilities
1. Responsible for the daily preparation of 3 well balanced meals and 3 snacks per resident. Responsible for daily cleaning and maintenance of kitchen and dining room. Responsible for monitoring the safety and security of the kitchen area in regard to knives, equipment, etc.2. Responsible for ordering and maintaining an inventory of linens, personal health items, and cleaning supplies.3. Responsible for assisting the Chef Manager with daily documentation and menu planning in compliance with the Bureau of Nutrition.4. Responsible for the proper storage of all food items and training staff around the appropriate storage of food and use of kitchen equipment
Qualifications
Must have completed training in culinary arts, restaurant management, or related field.Must have a minimum of 2 years' experience in food preparation, storage, and service. The minimum education required is a high school degree.
Will need to get Safe Served Certified If not already certified
Must have basic understanding of Bureau of Nutrition Guideline and basic understanding of Board of Health guidelines
Must be at least 21yrs old
Plymouth, MA
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Frequently asked questions
Yes, applicants typically need to be SafeServ certified or willing to obtain certification promptly. This ensures adherence to local health codes and safe food handling, crucial for maintaining kitchen safety standards in Auburn’s foodservice industry.
Auburn’s culinary scene is moderately competitive for Sous Chef roles, with steady demand due to local hospitality growth. Candidates with culinary training and experience, especially in nutrition-compliant meal prep, have a distinct advantage in securing positions.
While a Sous Chef focuses on direct meal preparation, kitchen maintenance, and staff training, an Executive Sous Chef often oversees broader kitchen operations, menu development, and strategic planning, typically requiring more managerial experience.
Yes, familiarity with bureau of nutrition and health board standards is increasingly sought after, especially in roles involving meal planning for specific populations, ensuring compliance and food safety throughout service.
Seven Hills Foundation provides a supportive environment where Sous Chefs can deepen expertise in nutrition-focused meal service, potentially advancing to Chef Manager roles or specialized culinary positions within healthcare-related foodservice.
Sous Chefs here must balance preparing well-rounded meals for residents with strict dietary and safety regulations, plus manage inventory of personal health items, which is less common in standard restaurant kitchens.
This rate is competitive for Auburn’s mid-level culinary roles, reflecting the specialized skills required, including safe food handling and compliance with nutrition guidelines, making it attractive within the regional job market.
Mastering menu planning, inventory control, and safety certifications along with culinary arts training can set candidates apart. Understanding local regulations and adapting to fast-paced kitchens is crucial for success in Boston’s diverse food scene.
Extremely important—employers prioritize candidates who can enforce safe use of knives and equipment and maintain a secure kitchen environment, which protects staff and residents alike in health-focused facilities.
Seven Hills emphasizes nutrition compliance and care-oriented meal preparation, requiring Sous Chefs to integrate dietary standards with culinary creativity, differing from typical restaurant roles that may prioritize volume and variety.