Executive Sous Chef - Boston Seaport

DESCRIPTION

As a member of the management team, the Executive Sous Chef will conduct the day‑to‑day restaurant operations according to company standards and policies. Working under the General Manager, the Executive Sous Chef will assist the management and development of new concepts, create standardized recipes, keep food costs at a minimum, and at the same time, initiate and sustain an ongoing presence in our brand. The Executive Sous Chef will maintain internal controls and ensure quality, consistency, and hygiene for the restaurant's products and equipment. The Executive Sous Chef allocates resources, executes controls, trains, and develops kitchen staff, systemizes daily functioning and food service, and maintains efficient Kitchen Operations.

SALARY & BENEFITS

The company will provide a $4,000 sign on bonus paid in quarterly installments of $1,000 each following the successful completion of the employee’s first 90 days of employment. To remain eligible for each bonus installment, the employee must be actively employed and in good standing with the company at the time of payout. Starting at $70,000 annually depending on experience, plus bonus Health Insurance Dental Insurance Vision insurance Short-term Disability Long-Term Disability Group Life Sick Time & Vacation Time or Paid time off

RESPONSIBILITIES

As a kitchen supervisor, you will manage all activities in the kitchen. Be a teacher and mentor to all back‑of‑house employees. At times, collaborate with the Culinary Operations Manager to develop new recipes, dishes, and procedures. Train kitchen personnel in best practices for cleanliness and sanitation. Control food costs to budgeted levels. Conduct daily shift line checks, ensuring that prepped food is up to company standards. Supervise and inspect all prep procedures ensuring company recipes are adhered to. Maintain a clean and safe environment, instructing staff in proper food preparation, food storage, and use of kitchen equipment. Ensure that food service products, presentation, and plating are of the highest quality, and are prepared in a timely manner. Be responsible for food quality, food service, and presentation while adhering to recipes and standard operating procedures. Be responsible for placing food orders and conducting end‑of‑period food inventory. Monitor refrigeration and storage operations through proper product rotation to eliminate spoilage. Recognize and cultivate future culinary leaders from within the back‑of‑house ranks. Be scheduled to open the restaurant 2–3 days per week as the manager on duty. Effectively communicate with other managers and line staff in a fast‑paced restaurant environment. Possess the ability to take direction and feedback, using it to improve future performance.

JOB REQUIREMENTS OF THE EXECUTIVE SOUS CHEF

Technical: Thorough knowledge of Food Safety systems and procedures; excellent food prep & knife skills, strong Computer Skills (Microsoft Office, Brink POS preferred); and the ability to conduct theoretical food, purchasing, and labor costing and analysis Language: English, Basic Spanish (preferred but not required) Experience: High school or GED equivalent Formal culinary training or associate degree in culinary arts (preferred but not required) Minimum 2-3 years in a leadership role within a full‑service restaurant kitchen Certifications: ServeSafe Certified Work Environment: This hands‑on position requires 90% of the work week to be spent actively engaged in running culinary operations. Must be able to work on your feet for up to 10 hours at a time and be able to lift at least 50 lbs. Must be able to travel within your region. Details: Full Time, In‑Person, Day, Evening & Weekend availability

ROLE COMPETENCIES

Attention To Detail: Taking responsibility for a thorough and detailed method of working. Functional Expertise and Usage: Possess the situational awareness to recognize problems and find creative solutions to those problems Organizational Awareness: Having and using knowledge of systems, situations, procedures, and culture inside the organization to identify potential problems and opportunities, perceiving the impact and the implications of decisions on other components of the organization. Oral Communication: Shaping and effectively expressing ideas and information. Financial Awareness: The ability to read and understand a profit and loss statement. Integrity: Upholding generally accepted social and ethical standards in job‑related activities and behaviors. #J-18808-Ljbffr Advanced-Hospitality