Sous Chef

Job Title: Sous Chef – Pressed Café Commissary Kitchen

Location: Nashua, NH
Reports To: Executive Chef / Commissary Manager
Salary Range: $55,000–$65,000

Position Summary

The Sous Chef is a pivotal leader within the Pressed Café Commissary, ensuring consistent, high-quality culinary production for all Pressed Café locations. This role supports daily kitchen operations, supervises staff, coordinates production schedules, maintains strict food safety and sanitation standards, and ensures recipes are executed accurately and efficiently.

Key Responsibilities Culinary & Production

• Assist the Executive Chef in planning, coordinating, and executing daily and weekly production for all menu items.
• Ensure recipes are followed precisely; maintain product quality, portioning, and presentation standards.
• Monitor product yields and minimize waste through proper production techniques and inventory control.
• Oversee batch cooking, prep work, and packaging to ensure consistency and safety across all units.
• Support recipe development, testing, and scaling for commissary production.

Leadership & Staff Management

• Lead, train, and mentor commissary cooks and prep staff in a positive, efficient, and safety-focused environment.
• Assign daily tasks, monitor productivity, and ensure adherence to production timelines.
• Coach team members on culinary techniques, safe food handling, and standard operating procedures (SOPs).
• Participate in hiring, onboarding, and performance evaluations.

HACCP, Food Safety & Sanitation

• Maintain full compliance with HACCP program requirements, including monitoring and documenting all Critical Control Points (CCPs).
• Verify temperatures for cooking, cooling, holding, and storage; ensure proper use of calibrated thermometers.
• Complete and file daily logs, corrective action reports, and batch production records.
• Ensure proper receiving, labeling, storage, and rotation of all food according to FIFO and HACCP guidelines.
• Conduct regular facility audits to ensure sanitation, equipment functionality, and workspace organization.
• Lead food safety training and reinforce a culture of compliance.
• Participate in health department inspections and internal quality-assurance reviews.

Operations & Administration

• Assist with inventory management, ordering, usage tracking, and waste reduction.
• Maintain commissary equipment, reporting issues and coordinating service as needed.
• Ensure accurate record-keeping for production logs, waste logs, HACCP documentation, and daily checklists.
• Support staffing schedules to align with production demands.
• Help manage food and labor costs according to budget expectations.

Qualifications

• 4–6+ years of culinary experience, including 1–2 years in a supervisory role; commissary or high-volume production experience preferred.
• Strong understanding of food safety regulations and HACCP programs.
• Proven leadership, coaching, and team motivation skills.
• Exceptional organizational skills with ability to manage multiple tasks simultaneously.
• Proficient in production planning and batch cooking systems.
• ServSafe Manager Certification required (or obtainable within 30 days).
• Ability to lift 50 lbs. and work in a fast-paced production environment.

Why Join Pressed Café

• Be part of a rapidly growing brand committed to fresh, high-quality, scratch-made food.
• Leadership role with career advancement opportunities as the commissary and brand expand.
• Collaborative and innovative culinary environment fostering growth and skill development.

Pressed Café is an equal opportunity employer.

Pay: $55, $65,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person